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This Creamy Grape Salad recipe is the perfect make-ahead dish for get-togethers and potlucks. The bright colors of the grapes are all thanks to red and green varieties mixed together with our greek yogurt and cream cheese dressing and topped with crunchy pecans.
Easy Grape Salad
Grape salad is on my top 5 list of easy and delicious side dishes that I can bring to just about anything. Whether it’s a family gathering, Thanksgiving dinner, a school potluck, or a summer BBQ, this is always a winner.
Also on the list would be my cucumber salad and broccoli slaw with creamy salad dressing. As far as I’m concerned, you can’t ever have enough easy salads to throw together for an event, and grape salad is one of the best ones ever!
Why We Love This Grape Salad Recipe
- Quick and easy to make.
- Only 15 minute prep-time.
- Great dish to pass at potlucks or a summer BBQ.
- Combination of green and purple grapes makes a delicious sweet and sour balance.
- Light and refreshing fruit salad.
Ingredients / Shopping List
- Red grapes -seedless
- Green grapes -seedless
- Cream cheese
- Plain Greek yogurt
- Brown sugar
- Lemon juice
- Walnuts
- Light brown sugar
Substitutions and Additions
- GRAPES: If you want to use all red or all green grapes, feel free.
- CREAM CHEESE: You can also use low fat cream cheese. Just make sure that this cream cheese is completely softened to room temperature, otherwise the salad will turn out lumpy.
- GREEK YOGURT: You can also use vanilla or honey vanilla yogurt extra taste, depending on your preference. Any flavor other than plain yogurt will make the grape salad sweeter, so you may need to adjust the sugar amounts.
- BROWN SUGAR: Granulated white sugar can be switched out here as well.
- LEMON JUICE: I like using lemon juice from concentrate, but you can also use a fresh lemon, or even limes.
- WALNUTS: Try this with pecans or almonds instead.
- LIGHT BROWN SUGAR: Feel free to use dark brown sugar or even granulated white sugar.
Recommended Tools
- Mixing bowls and tools
- Measuring tools
SEE FULL PRINTABLE RECIPE CARD BELOW
How to Make Grape Salad
Grape salad will come together in a matter of minutes. Remember, it should chill for at least an hour, but the flavors are best if it’s chilled overnight. I like to make this the day before I’ll be serving it for the best results!
- Wash grapes and pat them dry.
- Stir together cream cheese, yogurt, brown sugar, and lemon juice.
- Add grapes and mix until everything is well coated.
- Fold in the walnuts.
- Refrigerate for at least 1 hour or up to overnight.
- Top with remaining walnuts and light brown sugar before serving – best serve cold!
Storage Tips
- To Store: Place leftover grape salad in the refrigerator for up to one week. Make sure to cover it so that the cream doesn’t dry up.
- To Freeze: Do not freeze. This will not thaw well.
Frequently Asked Questions
Grape salad is so versatile – it is great for any type of picnic food, but also found on a Thanksgiving or Christmas dinner table. Pair it with some sandwiches, crackers, salad, or bread. Serve it up as an appetizer or side dish at a party. No matter how you serve it, it will be a hit!
If you want to change this recipe up a bit and add some extra ingredients, you’re more than welcome to do so. Some of my favorite things to add are apples or a second nut like pecans or almonds so it’s extra crunchy. Grape Salad with marshmallow cream is also popular, so you can add a spoonful or two if you want to sweeten your salad up!
You can soften cream cheese in the microwave. For 8 ounces of cream cheese, put it on a microwavable plate and cook for 15 seconds. Cook for 10 more seconds if you have more than 8 ounces or if needed.
Other Easy Side Salad Recipes
Grape Salad
Ingredients
- 3½ cups seedless red grapes
- 3½ cups seedless green grapes
- 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)
- 1¼ cups walnuts chopped and divided
- ¼ cup light brown sugar
Instructions
- Place the red and green grapes into a strainer and wash thoroughly over the sink. Pat the grapes completely dry.
- In a large serving bowl, stir together the cream cheese, plain Greek yogurt, brown sugar, and lemon juice until fully combined.
- Carefully add the grapes in and mix until everything is well coated in the cream cheese mixture.
- Fold in 1 cup of the divided chopped walnuts until the walnuts are evenly distributed.
- Refrigerate for at least 1 hour or up to overnight for best results.
- Top with remaining walnuts and light brown sugar.
- Best when served cold.
Notes
- To Store: Place leftover grape salad in the refrigerator for up to one week. Make sure to cover it so that the cream doesn’t dry up.
- To Freeze: Do not freeze. This will not thaw well.
Nutrition
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