Grape Salad Recipe
Bright, creamy, and bursting with fresh flavor, this grape salad recipe is as easy as it is delicious—no oven needed!
Ingredients
- 3 cups red seedless grapes halved
- 3 cups green seedless grapes halved
- 8 oz cream cheese softened
- 1/2 cup plain Greek yogurt
- 1/4 cup honey
- 1 tsp pure vanilla extract
- 1/2 cup packed light brown sugar
- 1/3 cup chopped pecans or walnuts lightly toasted
- Optional garnish: fresh mint leaves or a sprinkle of orange zest
Instructions
- Wash and dry all your grapes, then slice each one in half. Dry fruit means a thicker, creamier mixture—nobody wants diluted filling.
- In a large bowl or your stand mixer fitted with the paddle attachment, beat the softened cream cheese until smooth. Add Greek yogurt, honey, and vanilla, then mix on medium speed until no streaks remain.
- Gently stir the halved grapes into the creamy filling using a silicone spatula—careful not to squash them, just coax them into the mixture.
- Cover the bowl and chill in the fridge for at least 20 minutes so flavors mingle and the base firms up.
- While the salad chills, warm a dry skillet over medium heat and toast your pecans or walnuts for 3–4 minutes, stirring constantly until fragrant. Let cool.
- Transfer the chilled salad into a serving dish, then sprinkle the top with brown sugar and toasted nuts. Add mint leaves or grated orange zest if you like.
- Pop it back in the fridge for 5–10 minutes so the topping stays crisp. Serve cold.
Notes
Tips: - Wash grapes thoroughly in a salad spinner, then pat completely dry to avoid a soggy mix. - Let cream cheese sit out 20 minutes before whipping—that ease in texture comes through in every bite. - If you’re dairy-free, swap cream cheese for a vegan block (Tofutti or Kite Hill) and Greek yogurt for a coconut-based yogurt (So Delicious).
Love this recipe?Follow us at @Recipecs for more