Okay, so this isn’t exactly a “salad”. But heck, I’d eat it as an appetizer. And it sure is delicious. It’s basically a bunch of grapes tossed with cream cheese, Greek yogurt, and topped with sugary pecans. Recipe was given to me by a family friend, below is my version!

This recipe makes 4-6 servings.

• Prep/total time: 20 minutes.

• Equipment needed: Measuring spoons, measuring cups, mixing bowl, cutting board + chef’s knife and/or food processor (for chopping nuts), zester, rubber spatula/large mixing spoon.

See *Notes for more important tips/clarifications.

This recipe only requires 7 ingredients.

And the best part: the longer it sits, the more delicious it gets!

It’s a simple dessert with simple ingredients, but I just love how the combination of the cream cheese, yogurt, grapes and pecans creates a whole other sensation when you take a bite. Creamy, crisp & refreshing, and a little bit of a sugary crunch at the end. So satisfying to eat. Not exactly “healthy” but there’s grapes, so kinda healthy right?

Double the recipe and you have the perfect dessert for a picnic or summer potlock. Or, just make the regular serving for yourself and eat it all like I did 😋. 

Ingredients:

• 1 lb grapes

• 3 oz Whole Milk Greek Yogurt

• 3 oz whipped cream cheese

• 2 tbsp granulated sugar

• 1/4 tsp vanilla bean paste or extract

• zest of 1 lemon

• For the topping: 1/4 cup chopped pecans, 1/4 cup light brown sugar (packed)

*Notes

• Feel free to substitute the vanilla bean paste with the same amount of vanilla extract, the whipped cream cheese for block cream cheese (just let it soften at room temperature), and the pecans for walnuts!

• Storing:

  • Store the grape salad in an airtight container in the refrigerator. Best eaten within 5 days!

  • Store the brown sugar + pecans in an airtight container as well. They’ll last longer in the fridge but storing them at room temperature is fine as well!

• If you have any leftover brown sugar + pecan mixture, it would also be really good on top of overnight oats, in waffles and pancakes, or in my recipe for pumpkin cupcakes with cream cheese frosting!

Process:

1. Chop up 1/4 cup of pecans using a chef’s knife or food processor. Mix with 1/4 cup light brown sugar. Set aside.

2. In a medium-sized bowl, add the greek yogurt, cream cheese, granulated sugar, lemon zest, and vanilla bean paste (or extract). Mix until well-combined. Add grapes and mix until the yogurt/cream cheese mixture evenly coats the grapes.

3. Spoon into serving bowls and top with the brown sugar + pecan mixture. Enjoy!