Grape salad is cool, crunchy, and surprisingly refreshing. Sure, it sounds a little weird (kind of like Pineapple Casserole), but boy does it hit the spot! Walking through a buffet line at a Midwest picnic, you’ll see a lot of white (Potato Salad; Shrimp Salad; Creamy Cucumber Salad). Even items that would usually be green (like Pea Salad) look white, thanks to the plethora of mayo- and cream-cheese-based dressings. Add in fluff salads (which are made with some combination of Cool Whip, Jell-O, sour cream, and mini-marshmallows), and you have a sea of white that all looks more or less the same. While I will always be drawn to more vibrant, veggie-loaded salads (like Roasted Vegetable Salad), grape salad is an old-school recipe for which I have an exceptional weakness. It has a way of making a relaxed, nostalgic meal feel complete.
Grape salad comes together in a hurry and can pair with a wide range of mains.It’s an excellent last-minute addition to brunch or even a family holiday spread.This salad is accessible year-round, especially in the winter when the ingredients for a berry-forward Fruit Salad are out of season.
How to Make Grape Salad
Meet a healthy grape salad, Well Plated style!
I make my grape salad without sour cream or marshmallow cream, opting instead for Greek yogurt, which provides the same creaminess and moderate tang.I also cut down on the sugar by…a lot. I add 2 tablespoons of sugar and 1 tablespoon honey.By comparison, many classic recipes (like Amish grape salad or the Pioneer Woman’s grape salad) call for 1 full cup, which I truly cannot imagine.
Today’s healthy grape salad is plenty sweet, I promise!
The Ingredients
Grapes. Thanks to this yummy salad, you’ll always know what you can do with excess grapes! Making grape salad is the perfect answer to a grape surplus. In addition to their delightfully sweet flavor and juiciness, grapes are rich in vitamins (such as vitamin C and vitamin K) and antioxidants.Apple. While not traditional to grape salad, I love the burst of crispness that the apple provides.
Pecans. Toasted pecans add a nice crunch and nuttiness to the salad. Cream Cheese. Cream cheese is rich, creamy, and instantly turns this dish into a crowd-pleaser. I opted to use reduced fat cream cheese, which helps keep this salad on the lighter side. Greek Yogurt. Adds further creaminess and a delightful tang. Plus, Greek yogurt boosts the protein and calcium in this dish. Sugar. A little sugar is all that’s needed to give this dish sweetness. Honey. Not only does honey add extra sweetness, but it also adds wonderful flavor. Maple syrup would also work well here. Vanilla. The somethin’ somethin’ that makes this dish truly addictive. Cinnamon. The warmth and spice of cinnamon complements the vanilla perfectly.
The Directions
Storage Tips
To Store. Refrigerate grape salad in an airtight storage container for up to 3 days.
Recommended Tools to Make this Recipe
Mixing Bowls. Mix and serve the grape salad in one of these glass bowls. Whisk. A small whisk like this one helps avoid splashing. Baking Sheet. Ideal for toasting the pecans.
Whether today is your first time hearing about grape salad (welcome!), you vaguely recall it from a church potluck of yore, or you make it on the reg, I hope you give this lightened up version a try soon.
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