Grape Salad is refreshing, healthy, and delicious. If you’re looking for a quick and easy dish to pass at the next potluck or BBQ, this simple fruit salad is the perfect thing!
Jump to RecipeTable of Contents
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 Recipe Card Below
Jump to RecipeHow 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.
Other Easy Side Salad Recipes
- Strawberry Pretzel Salad
- Deviled Egg Pasta Salad
- Watermelon Salad
- Watergate Salad
- Ambrosia Salad
- 5 Cup Salad
- Italian Pasta Salad
- Pudding Fruit Salad
Grape Salad
Serves — 10
Grape Salad is refreshing, healthy, and delicious. If you’re looking for a quick and easy dish to pass at the next potluck or BBQ, this simple fruit salad is the perfect thing!
Prep Time 15 mins
Cook Time 0 mins
Chill Time 1 hr
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.
Jenn’s Notes
Storage:
- 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 Info
Calories: 285kcal | Carbohydrates: 39g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 52mg | Potassium: 340mg | Fiber: 2g | Sugar: 34g | Vitamin A: 226IU | Vitamin C: 4mg | Calcium: 77mg | Iron: 1mg
Walnuts!? Why throw away a wonderful salad with ho-hum walnuts?
Toss in pistachios for color or pecans for taste satisfaction.
I wanted to use pistachio’s , great suggestions!