Top Rated Grape Salad Recipes
My co-workers often tease me that almost every dish I make includes feta and tomatoes. While they are mostly right, I opted to use sweet, tiny Champagne grapes in lieu of tomatoes for this recipe. Though they are difficult to eat off the stem, they provide a tiny burst of flavor in each bite that nicely balances the tangy feta, while the pumpkin seeds offer a satisfying "crunch."Click here to see 7 Ideas for Fall Salads.
My co-workers often tease me that almost every dish I make includes feta and tomatoes. Though they are difficult to eat off the stem, they provide a tiny burst of flavor in each bite that nicely balances the tangy feta.
This recipe has been around for decades. I actually made this for Tablespoon back in 2011 and thought 6 years later I should finally share it with you.
To be honest, the recipes that have been around forever are my absolute favorite.
All of my grandparents on both sides are no longer with us an haven’t been for a while. Grandparents are just so darn wise.
Just like I wish my kids could skip the learning curves and learn all of their life lessons solely from what I tell them, it’s just not possible. We learn line upon line, precept on precept. There’s no other way around it.
I thought I knew everything in my 20’s. Now in my 30’s, I realize I know nothing. I wish I could sit down with my grandparents one more time and soak up all of their knowledge and wisdom.
If for some reason you haven’t had this Grape Salad, you best be making this as soon as you can.
I know we’re taking the word “salad” and using it very liberally. Kind of like this Jello Pretzel Salad. Nothing leafy or green about it but still, can we count it?
I know the dressing sounds strange, sour cream and cream cheese, but it really works here. You can use pecans instead of walnuts. It’s always a hit with a crowd. This recipe has been around for decades because it’s good!
Wash the grapes and remove the stems. Mix softened cream cheese and sour cream with sugar and vanilla in a large bowl. Make sure it is well mixed. Stir in grapes. Put the brown sugar and crushed pecans on top. Refrigerate overnight.
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Calories per serving: 762
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How to Make this Lighter Healthier Creamy Grape Salad – Step by Step
Step 1: Gather Your Ingredients & Utensils
- 1 pound red seedless grapes
- 1 pound green seedless grapes
- 4 ounces light cream cheese
- 1/2 cup plain fat-free Greek yogurt
- 2 tablespoons Truvia Baking blend (affiliate link) (or sweetener of choice)
- 1 teaspoon vanilla
- 2 tablespoons packed brown sugar
- 1/2 cup chopped walnuts or pecans
Step 2: Prepare your Ingredients
Wash the grapes and dry thoroughly with paper towels. Put the dry grapes in a bowl or baking dish. (You can either slice them in half or leave them whole – your choice!)
Creamy Grape Salad Dressting
In another bowl, combine the yogurt, cream cheese, Truvia (affiliate link) and vanilla. Mix well using either an electric mixer (affiliate link) or a whisk. Pour this mixture over the grapes and toss together until all the grapes are coated. Chill in the refrigerator.
Easy + Healthy Creamy Grape Salad
Step 3: Finish & Serve
Just before serving, sprinkle with the brown sugar and pecans. Enjoy!
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If you’ve made this Creamy Grape Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Grape and Banana Salad
The dressing for this salad seems a little strange, but really works. It adds a nice tang to the sweet fruit.
- 1 bunch Seedless Grapes, Green, Red Or A Combination
- 2 Tablespoons Sugar, Divided
- 1 pinch Salt
- ¼ cups Miracle Whip
- 2 Tablespoons Milk Or Half-and-Half
- 2 whole Bananas
Here’s my disclaimer – I hate Miracle Whip! I grew up thinking I didn’t like mayo, until I realized I had never had it because my mom used Miracle Whip exclusively. Now I’m a total mayo girl, but this is the one thing I need Miracle Whip for and it’s worth keeping a little jar in the fridge all summer to make this salad.
Cut the grapes in half, lengthwise. Mix them in a bowl with 1 tablespoon of sugar and a pinch of salt.
Mix the Miracle Whip, the remaining 1 tablespoon sugar and the milk or half and half to make a dressing. Use enough milk to make the dressing creamy, and fairly thin but not runny.
Just prior to serving, slice the bananas into the bowl with the grapes, then add the dressing and mix well. Serve immediately.
If serving later, drizzle a little lemon juice on the bananas to keep them from turning brown.
You can vary the proportions a bit as you like, using another banana or more Miracle Whip if you want a bit more dressing.
Seaweed Salad Recipe (Ensaladang Lato)
Seaweed Salad or Ensaladang Lato is a type of Filipino salad that makes use of edible seaweed as its main ingredient. These types of seaweeds are sometimes called sea grapes because of its grape-like appearance.
This recipe features two different types of Lato: the small circular variety and the bigger ones with an oval shape. Choose which type you like. I had to make use of both because I got these fresh from the wet market and I wanted to taste both types while at this condition. The result was as expected both turned out fresh and delicious. It was the best side dish for fried fish and grilled squid.
I enjoy having ensalada for my Filipino meal. I enjoy ensaladang lato as much as I liked ensaladang talong.
The good thing about making seaweed salad is its ease in preparation. It is just like making a dip for your crispy pata: combine all the ingredients in a bowl (except for the lato), mix well, and add the lato. Toss. Leave it for a few minutes to soak and then you can enjoy it.
This edible seaweed is abundant in the Philippines. The lady from the wet market where I got these from told me that these were from Batangas. I am sure that this seaweed or its similar varieties are scattered all around the country. I even read an interesting story narrating an experience in harvesting lato in Palawan. That sounds quite an adventure.
Try this Seaweed Salad Recipe (Ensaladang Lato). Let me know what you think.
- 1 ⁄3 cup apple cider vinegar
- 1 ⁄3 cup olive oil
- 1 ⁄3 cup walnut oil
- 2 tbsp. crème fraîche
- 1 tsp. Dijon mustard
- Kosher salt and freshly ground black pepper
- 1 cup walnuts
- 1 lb. baby gem lettuces or Bibb lettuce, torn into large peices
- 1 head celery, inner stems and leaves only, stems thinly sliced and leaves left whole
- 1 1 ⁄2 cups halved green grapes
- Flaky sea salt
- 3 oz. Danish Kornblomst or Stilton blue cheese
Grape and Almond Mixed Greens Salad
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An easy and enticing salad recipe, with sweet grapes, crunchy almonds, and tangy cheese. Pairs well with our easy butternut squash recipe.
This recipe was featured as part of our Fall Ingredients photo gallery.
- 1 Place olive oil, vinegar, shallot, garlic, salt, and pepper in a medium, nonreactive bowl and whisk to combine.
- 2 Place mixed greens, grapes, almonds, and cheese in a large, nonreactive bowl. Drizzle with dressing and toss to coat. Serve immediately.
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Food52 cofounders Amanda Hesser and Merrill Stubbs were nearly stumped when asked for their example of a perfect food for this video. Then they realized that Betsy Devine and Rachel Mark's Salvatore Bklyn ricotta was flawless in every way. Amanda and Merrill were filmed in Bklyn Larder, a great New York store where you can find Salvatore ricotta cheese. Read our profile of Salvatore Bklyn, get our best ricotta recipes, and discover the differences between ricotta and cottage cheese.
- ½ cup chopped walnuts
- 2 teaspoons water
- 1 tablespoon light brown sugar
- Pinch of salt
- ½ cup reduced-fat sour cream
- 4 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 6 cups seedless grapes, preferably red and green (about 2 pounds)
To prepare walnuts: Line a small baking pan with parchment paper or foil coat with cooking spray. Preheat oven to 400 degrees F.
Toss walnuts in a bowl with water. Sprinkle with brown sugar and salt toss to coat well. Transfer to the prepared pan. Bake until the sugar is melted and the nuts are barely starting to brown, 6 to 8 minutes. Cool in the pan until the sugar hardens, about 6 minutes.
To prepare salad: Meanwhile, combine sour cream, cream cheese, honey and vanilla in a food processor and puree until smooth and creamy. Transfer to a large bowl. Add grapes and gently stir to combine. Transfer to a serving dish. Crumble the candied walnuts on top just before serving.
Make Ahead Tip: Store candied walnuts at room temperature for up to 8 hours cover and refrigerate salad for up to 8 hours. Top the salad with the walnuts just before serving.
During the summer months, I like to make fruit salads for our family potlucks and BBQ’s. Most of the time, I will make our basic Creamy Fruit Salad. But when I am looking to make a simpler salad, this Grape Salad with yogurt dressing knocks it out of the park. The salad is so simple but I find it simply delicious. I make the dressing with cream cheese, yogurt, sugar, and vanilla. We toss everything together and then top with brown sugar and chopped pecan topping. That’s it, it’s so easy to make.
Grape Salad is so very popular for potlucks. There are so many different variations that others will make. Some other recipes will use Cool Whip topping or marshmallow cream. Others will use a sour mayo type of dressing. You will see some others will top their salads with toffee bits or even butterfingers for additional sweet and crunch. I like simple recipes that I know many will enjoy. So I keep this creamy salad simple. Go ahead and be creative with your toppings if you choose.
I have made this Grape Salad and each and every time it is always a favorite. Most everyone at our family gatherings requests a copy of the recipe. I will quite often make it for a dinner side dish during the summer months. If I make it for a dinner side, I just half the recipe.
I like to use red and green seedless grapes for my grape salad. The first time I made this recipe, I was making it as a Christmas side dish so the red and green were perfect for the holidays. I continued to make it with both colors of grapes since then, maybe out of pure habit. You can use all green or all red or a mixture of each like I have.
First off, if you are making this Grape Salad recipe, you’ll want to wash your grapes with cold water. I like to use a colander for easy rinsing. I then cut all of the grapes in half especially if children will be enjoying, full-sized grapes are a serious choking hazard for the little ones. After cutting, I like to dry my grapes on a sheet pan lined with paper towels to allow the grapes to dry a bit. I also blot with an additional paper towel.
The dressing I make for the Grape Salad is so simple since it is made with cream cheese, yogurt, sugar, and a bit of vanilla. Be sure that your cream cheese has softened. I use a hand mixer most of the time to allow for easy cleanup. I usually cream it for a few minutes time. The softer the cream cheese, the creamier the dressing tends to be. The addition of the sugar and vanilla add some extra sweetness.
I then top my Grape Salad with a bit of brown sugar and chopped pecans. The sweetness and crunch from the toppings are perfect. You will find the entire salad to be just a bit sweet with just enough crunch. If you should use an overly sweet grape, you may want to cut back on a bit of the sugar.
Ingredients to make Creamy Grape Salad
2 lb Green Grapes
2 lb Red Grapes
1/2 cup Sugar
1 cup Yogurt or Sour Cream
8 oz softened Cream Cheese
1 tsp Vanilla
2 tbsp Brown Sugar
1/4 cup Chopped Pecans
How to make Grape Salad
Wash and dry grapes.
Cut all grapes in half to prevent choking.
In a large bowl, beat cream cheese until fluffy.
Add in sugar, vanilla, and yogurt.
Beat until blended.
Add grapes and toss to coat.
Sprinkle brown sugar and pecans on top.
Refrigerate until ready to serve.
Can I make Creamy Grape Salad Ahead of Time?
I find this salad to be best if served shortly after tossing all the ingredients. If you are looking to have your salad made ahead of time, I suggest adding the dressing and topping just before you are serving. I prep everything and have it ready to mix. If you are looking ahead say an hour or so, go ahead and add your dressing but leave the toppings for when ready to serve.
Looking for other fruit salad recipes? See these other salads I have shared: