Grape Salad Recipe
Creamy and so dreamy, this Grape Salad recipe is the perfect side dish for sharing! Loaded with yogurt, cream cheese, and sprinkled with walnuts for a crunch, You won't be able to put your fork down!
Servings: 4 servings
Ingredients
- 4 cups seedless grapes green and/or purple, cold from the fridge
- ½ cup walnuts coarsely chopped
Grape Salad Dressing:
- 8 oz cream cheese at room temp
- 6 oz plain Greek yogurt
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
- In a medium bowl, whisk all the dressing ingredients.
- Cut the grapes in halves or quarters, if bigger.
- Add the cut grapes to the bowl with the dressing and toss to combine.
- Sprinkle with walnuts and serve!
Notes
- Cream cheese: The cream cheese is much easier to mix with the other grape salad dressing ingredients if it’s left at room temperature to warm up for about an hour before cooking. If you forget to take it out, I recommend using a blender or food processor to mix up the dressing instead of a spoon or whisk.
- Make it vegan: Use dairy-free Greek-style yogurt and cream cheese to make this grape salad recipe vegan friendly. It tastes great this way too!
- Add different nuts: Pecans are great on top of this recipe or even candied pecans or walnuts.
- Toast the nuts: I love toasted nuts! To toast, just add them to a non-stick pan over medium heat on the stove and cook them until they turn a little darker and are fragrant. Allow the toasted nuts to cool before adding them to this grape salad recipe.
- Store any leftovers in the fridge for up to 3 days.
Nutrition
Calories: 454kcal | Carbohydrates: 41g | Protein: 11g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 198mg | Potassium: 512mg | Fiber: 2g | Sugar: 33g | Vitamin A: 866IU | Vitamin C: 5mg | Calcium: 143mg | Iron: 1mg