Description
A refreshing and creamy grape salad featuring a mix of red and green seedless grapes coated in a tangy cream cheese and Greek yogurt dressing, topped with crunchy walnuts and a sprinkle of brown sugar. Perfect for a light dessert or a side dish at gatherings.
Ingredients
Scale
Fruit
- 3½ cups seedless red grapes
- 3½ cups seedless green grapes
Dressing
- 4 ounce (½ 8-oz package) cream cheese softened
- 1¼ cup plain Greek yogurt
- ½ cup brown sugar, lightly packed
- 1 tsp lemon juice (about ½ of one small lemon)
Toppings
- 1¼ cups walnuts, chopped and divided
- ¼ cup light brown sugar
Instructions
- Prepare Grapes: Place the red and green grapes into a strainer and wash thoroughly over the sink. Pat the grapes completely dry to remove excess moisture.
- Make Dressing: In a large serving bowl, stir together the softened cream cheese, plain Greek yogurt, brown sugar, and lemon juice until the mixture is smooth and fully combined.
- Combine Grapes and Dressing: Carefully add the dried grapes to the cream cheese mixture and gently mix until all grapes are evenly coated with the dressing.
- Add Walnuts: Fold in 1 cup of the chopped walnuts evenly throughout the grape mixture.
- Chill: Cover the bowl and refrigerate for at least 1 hour or up to overnight for best flavor and texture.
- Serve and Garnish: Before serving, top the salad with the remaining walnuts and sprinkle with the light brown sugar for added crunch and sweetness. Best served cold.
Notes
- To Store: Place leftover grape salad in the refrigerator for up to one week; cover well to prevent drying.
- Do not freeze; freezing will negatively affect the texture and flavor.
- For extra sweetness, try adding marshmallow cream or chopped candy bars like Snickers, Milky Way, or Twix.
- Additional fresh fruits such as apples, strawberries, or bananas can complement the salad nicely.
- For extra crunch, sprinkle graham cracker crumbs, chopped pecans, or crushed pretzels on top.
