On June 26, 2011 by Kelly

This is yet another salad that I knew was going to be on this series from the beginning. We love eating at Dewey’s. Their pizza is phenomenal and a little off the beaten path in terms of the selections. And their salads are just as amazing as their pizza. Which says A LOT in my book. Do you have a Dewey’s near you? If you haven’t tried it, you really should. Sunday SaladsThe pizza we order when we go is always changing, however, the salad is a constant Candied Walnut Grape Salad all the way! My husband and I usually split it and then bargain over the last few bits. It is incredible. One day it dawned on me that I might actually be able to come up with the equivalent at home. So I scoured the internet in search of a comparable recipe. And I am happy to say, this recipe does the trick! Don’t worry Dewey’s we are still coming to visit every now and again, we just can’t quit you!

Candied Walnut and Grape Salad with Dijon Vinaigrette

Author/Source: Tricia @ onceamonthmeals.com

Candied Walnut & Grape Salad Ingredients:

5 cups Romaine leaves, chopped

1 cup Red Seedless Grapes, halved (you can use white but red adds more color

3 1/2 ounces Gorgonzola, crumbled

1/2 cup Candied Walnuts, halves

Dijon Vinaigrette Ingredients:

1/3 cup Fresh Orange Juice

2 tablespoons Fresh Squeezed Lemon Juice (1/2 lemon)

2 tablespoons Extra Virgin Olive Oil

1 tablespoon Aged Balsamic Vinegar

1 tablespoon Fresh Basil, minced

1 tablespoon Brown Sugar

1 clove Carlic, minced

1 teaspoon Dijon Mustard

1/4 teaspoon Kosher Salt

1/8 teaspoon Fresh Ground Black Pepper


In a large salad bowl mix together salad ingredients. In a small bowl with a lid or shakeable container mix all of the ingredients for the Dijon Vinaigrette. Just before serving, pour dressing over the salad and mix to combine.

Servings: 4

Once A Month Meals Meat Pairings:

(Suggestions from us to you on meats from Once a Month Meals menus you might use atop this salad as a way to use leftovers or to change up your meal selections.)