Recipe Image

Creamy Grape Salad with Candied Walnuts

  • 20 m
  • 20 m
EatingWell Test Kitchen
“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.”


    • 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)


  • 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.
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