Creamy Grape Salad with Candied Walnuts

Creamy Grape Salad with Candied Walnuts

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From: EatingWell Magazine September/October 2013

Traditional grape salad recipes are loaded with sugar and fat, but we made this creamy grape dessert salad recipe healthier by using reduced-fat cream cheese instead of full-fat cream cheese and using half the sugar called for in classic recipes. Bring this healthy grape salad recipe to a potluck and watch it disappear in moments.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1/2 cup chopped walnuts
  • 2 teaspoons water
  • 1 tablespoon light brown sugar
  • Pinch of salt
  • 1/2 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)


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  1. To prepare walnuts: Line a small baking pan with parchment paper or foil; coat with cooking spray. Preheat oven to 400 °F.
  2. 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.
  3. 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.

Nutrition information

  • Serving size: 1/2 cup
  • Per serving: 143 calories; 7 g fat(2 g sat); 1 g fiber; 21 g carbohydrates; 2 g protein; 9 mcg folate; 11 mg cholesterol; 18 g sugars; 5 g added sugars; 168 IU vitamin A; 3 mg vitamin C; 35 mg calcium; 0 mg iron; 55 mg sodium; 198 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit, 1/2 other carbohydrate, 1 1/2 fat

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