Grape Salad
Published Apr 15, 2026
This sweet and creamy salad has fresh grapes, Greek yogurt, cream cheese, and honey, topped with brown sugar and pecans!
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This dessert salad with grapes is so good!
I make grape salad at least once every summer, almost always alongside something off the grill. It’s become one of those small traditions I didn’t really plan! The grape salad is cold and a little sweet, whatever is on the grill is hot and smoky, and it’s a combo I keep coming back to.
This grape salad is made with red and green grapes tossed in a cream cheese and Greek yogurt dressing with honey and vanilla, then pecans and brown sugar on top right before serving. No cooking, nothing to fuss over, and it can sit in the fridge for a couple of hours until you need it!
Happy Cooking!
– Yumna
Grape Salad Ingredients
- Grapes: I use a combination of seedless green grapes and red grapes. I like the mix of sweet and tart, but you can use one or the other. Make sure you wash and dry them very well. Otherwise, the dressing won’t stick.
- For the creamy dressing: Combine cream cheese, Greek yogurt, honey, and vanilla extract. The cream cheese needs to be fully at room temperature before you mix it, otherwise it stays lumpy and won’t come together smoothly with the yogurt. Full-fat Greek yogurt works best here and keeps the dressing on the thicker side. You can swap the 2 tablespoons of honey for maple syrup if that’s what you have.
- For serving: Sprinkle with chopped pecans and brown sugar.Both go on right before serving so they stay crunchy. You can also try toasted almonds or any nut you like. Or, skip the brown sugar and use candied pecans, candied walnuts, or honey-roasted cashews.
How to Make Grape Salad
Grape Salad Recipe
Ingredients
- 4 ounces cream cheese at room temperature
- ½ cup Greek yogurt
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 5 cups seedless grapes cleaned and dried
- ¼ cup chopped pecans
- 1 tablespoon brown sugar
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, Greek yogurt, honey, and vanilla extract. Beat at medium speed for 3 minutes, or until light and fluffy.
- Add grapes and fold together until combined. Transfer to a serving bowl and cover with plastic wrap. Set in the fridge for at least 2 hours, or up to overnight.
- When ready to serve, sprinkle with pecans and brown sugar.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Try other bite-sized fruit: Blueberries, blackberries, and raspberries would also work well in this dessert salad. I don’t recommend anything that you’d have to cut into smaller pieces, like strawberries or kiwi, because they would release too much moisture.
- Add more flavor: You could stir in some orange or lemon zest to add citrus flavors to this grape salad. Or, garnish with a chopped mint or some basil ribbons.
- Turn them into frozen clusters: Once you fold the grapes into the dressing, use a spoon or small cookie scoop to drop small mounds of the coated grapes onto a parchment-lined baking sheet or tray. Aim for 3–4 grapes per cluster. Freeze until solid, about 2–3 hours, then transfer the clusters to a freezer-safe container or bag. They’ll last in the fridge for about a month.
Recipe Tips
- Make sure your grapes are completely dry. If they’re still wet when you fold them into the dressing, it won’t stick, and it’ll be hard to combine everything.
- Don’t skip chilling the salad. Transfer the salad to the fridge to chill for at least 2 hours, but preferably overnight, to help it set properly.
- Add topping right before serving. Sprinkle the top of the salad with chopped pecans and brown sugar just before serving to keep it nice and crispy. You don’t want it to get soft while it chills in the fridge.
FAQs
No, I recommend keeping the grapes whole. Cutting them will cause the grapes to release moisture, which will make it watery. That’s why it’s important that you look for grapes that are on the smaller to medium size so they are perfectly bite-sized.
If the dressing feels too thick, you can thin it by adding a little more Greek yogurt or a splash of milk. Stir it well and adjust gradually until you reach the desired consistency.
