Easy Grape Clementine Salad

This Easy Grape Clementine Salad recipe is so quick and delicious. It’s packed with fresh ingredients that are available year around, and it’s perfect for potlucks and school lunches.

Even though we’ve had a pretty mild winter, our fresh fruit and vegetables are just a memory. Instead of whining, (o.k., I am whining), I thought I would get to work on a salad using fresh ingredients that I do have access to. Hello, Easy Grape Clementine salad. 

Fresh fruit and vegetables aren’t always a priority for John. He’s somewhat of a caveman. He’d be happy with a slab of meat on a plate. To heck with the sides. Sometimes I have to get a little creative to inspire him to eat them. [Tweet “Easy Grape Clementine Salad is perfect for winter! #recipe #salad”]

This salad combines fresh fruit, mint, walnuts and a delicious light honey poppyseed dressing. I even got 2 thumbs up from John. I’m sure a whole bowl of this fruit probably sent his system into shock, but he has recovered. I’ll be making this salad all year long.

This dressing recipe makes more than you need. It would be just as good drizzled on a lettuce salad, or you could just make a bigger salad. This fruit salad also goes well with the heavier comfort food recipes that are so good this time of year. It’s quick and easy enough that you can get it on your table in no time.

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5 from 5 votes

Easy Grape Clementine Salad

Easy Grape Clementine Salad This salad is so quick and easy, and is packed with fresh ingredients that are available year around. This salad is delicious and keeps well for potlucks or work lunches.

Prep Time 20 mins

Total Time 20 mins

Servings 4

Author Hostess At Heart

Cook ModePrevent your screen from going dark

Ingredients

salad

• 2 cups grapes halved, I used red and green
• 2 clementines peeled, sliced and sections separated
• 2 tablespoons fresh mint finely sliced
• 1/4 cup walnuts chopped

dressing

• 1/2 cup canola oil
• 1/4 cup fresh lemon juice
• 1/2 teaspoon dijon mustard
• 1/4 teaspoon kosher salt
• 1 teaspoon poppy seeds
• 1 scallion white and green parts sliced thinly (2 tablespoons)

Instructions

• Combine all of the salad ingredients, except the walnuts. Dress the salad very lightly with the dressing. Garnish each individual salads with walnuts before serving. Serve additional dressing on the side.
• Store leftovers covered in the refrigerator.

Notes

This recipe makes enough dressing for a much larger salad.

Nutrition

Serving: 4g | Calories: 375kcal | Carbohydrates: 21g | Protein: 2g | Fat: 33g | Saturated Fat: 3g | Sodium: 156mg | Potassium: 272mg | Fiber: 2g | Sugar: 16g | Vitamin A: 186IU | Vitamin C: 28mg | Calcium: 43mg | Iron: 1mg

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

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Here are some more great salads that can be made year around. 

Mango, Blueberry, and Fennel Salad

Mixed Green Salad with Figs and Prosciutto.

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