Grape Salad
Grape salad is a refreshing potluck favorite you can make year-round! Red and green grapes, apples, and pecans in a sweet, creamy dressing.
Prep: 15 minutes
Cook: 0 minutes
Total: 15 minutes
Servings: 8 – 10 servings
Ingredients
- 1 cup pecan halves
- 1 pound seedless red grapes about 2 ½ cups
- 1 pound seedless green grapes about 2 ½ cups
- 2 medium sweet-crisp apples such as Gala, Fuji, or Honeycrisp, diced (or an additional 1 pound mixed grapes)
- 4 ounces reduced fat cream cheese at room temperature
- ½ cup plain nonfat Greek yogurt
- 2 tablespoons granulated sugar
- 1 tablespoon honey or pure maple syrup
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Toast until golden and fragrant, about 8 to 10 minutes. DO NOT WALK AWAY. Nuts love to burn at the last second. Set aside to cool.
- In a large mixing bowl, beat the cream cheese, yogurt, sugar, honey, vanilla, and cinnamon until smooth and creamy.
- Place the grapes and apples in the bowl with the cream cheese. Roughly chop the pecans and add about 2/3 of them to the bowl.
- Stir to combine, using a big spoon to coat the fruit evenly.
- Sprinkle the remaining chopped pecans over the top. Enjoy immediately or refrigerate until ready to serve.
Notes
- TO STORE: Refrigerate grape salad in an airtight storage container for up to 3 days.
- TO MAKE AHEAD: Up to 1 day in advance, toast the pecans and beat the cream cheese mixture together. Cover and refrigerate the cream cheese mixture, and place the toasted pecans in an airtight storage container at room temperature.
Nutrition
Serving: 1(of 8)Calories: 255kcalCarbohydrates: 36gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 8mgPotassium: 377mgFiber: 3gSugar: 29gVitamin A: 186IUVitamin C: 6mgCalcium: 60mgIron: 1mg
