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.
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
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!