Grape Salad Recipe
Easy grape salad with cream cheese, Greek yogurt, honey, and vanilla, topped with brown sugar and pecans. Cold, simple, and good alongside grilled food.
Servings: 6 servings
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
My Top Tip: 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.
Storage: Transfer leftover grape salad to an airtight container and keep it in the refrigerator for up to 3 days. After 3 days, the grapes will soften and start to get mushy.
Nutrition
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
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