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Closeup of grape salad in a bowl with chopped pecans.
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Grape Salad

This sweet and creamy grape salad is made with Greek yogurt, cream cheese and honey! Topped with crunchy pecans and a sprinkle of brown sugar.
Prep Time 10 minutes
Cook Time 0 minutes
0 minutes
Total Time 10 minutes
Servings 6 servings
Calories 229kcal
Author Yumna Jawad


  • 4 ounces cream cheese at room temperature
  • ½ cup 2% Greek yogurt
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 5 cups seedless grapes cleaned and dried
  • ¼ cup chopped pecans
  • 1 tablespoon brown sugar


  • In the bowl of a stand mixer fitted with the paddle attachment, add cream cheese, 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 the top with pecans and brown sugar.


Storage: Transfer leftover grape salad to an airtight container and keep it in the refrigerator for up to 3 days. It may be stored longer than that, but the grapes will soften over time and become mushy.
Helpful Tips:
  • Use room-temperature ingredients. Bring the cream cheese to room temperature to make it easier to blend into other dressing ingredients. Similarly, it's best to avoid using chilled grapes as that will instantly solidify the dressing.


Serving: 1cup | Calories: 229kcal | Carbohydrates: 33g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 70mg | Potassium: 291mg | Fiber: 2g | Sugar: 29g | Vitamin A: 350IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 1mg