Creamy Old School Grape Salad
This creamy grape salad recipe is a retro classic worth reviving. Sweet California table grapes, honey, and toasted walnuts make it a crowd pleaser.
Ingredients
- 1/3 cup toasted walnuts finely chopped
- 4 ounces cream cheese softened
- ½ cup sour cream
- ½ tsp vanilla bean paste or extract
- Pinch of coarse kosher salt
- 1 ½ TBSP light brown sugar divided
- 1 TBSP honey
- 2 lbs table grapes red, green, or a mix - washed and dried
- 1 lemon zested
Instructions
- Preheat the oven to 325℉ (165℃) and line a baking sheet with parchment paper. Spread the walnuts out in an even layer. Toast in the oven for 8 – 10 minutes, then immediately transfer from the hot pan to a plate to cool. Once cool, chop finely, set aside.
- While the walnuts are toasting, combine the cream cheese, sour cream, vanilla bean paste, salt, 1 TBSP brown sugar, and honey in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl so you can beat the mixture with a hand mixer.
- Beat the ingredients together until light and creamy with no lumps remaining, about 2 minutes. Add the grapes and toss to coat.
- Transfer to a serving bowl and sprinkle heavily with the prepared walnuts. Then sprinkle the remaining brown sugar and lemon zest over the top.
Video
Notes
This salad can be partially assembled up to 2 days in advance of serving and stored in an airtight container in the fridge. Add the walnuts, remaining brown sugar, and lemon zest right before serving.
Nutrition
Calories: 280kcalCarbohydrates: 38gProtein: 4gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 70mgPotassium: 397mgFiber: 2gSugar: 31gVitamin A: 478IUVitamin C: 15mgCalcium: 67mgIron: 1mg
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