Looking for the perfect dessert salad for the summer? Check out this sweet, tart, and creamy grape salad topped with homemade candied pecans.
In the mood for a light and refreshing dessert salad this summer? Check out this sweet and tart recipe that is perfect for all your summer gatherings! With a mix of fresh grapes and delicious flavors, this salad is perfect for satisfying your sweet tooth.
If you love the addition of grapes to savory salads like our Chicken Salad with Grapes, or this tasty Chicken Bowtie Pasta Salad, you love this sweet grape salad. This recipe is a bit different because it is not a savory meal, but a light snack or no-bake dessert perfect for the hot weather!
Best Grapes for Grape Salad
1. Concord Grapes – These grapes have a deep purple color and are very sweet. They are perfect for grape salad because they add a lot of flavor and sweetness.
2. Muscadine Grapes – These grapes are larger than Concord grapes and have a slightly different flavor. They are also very sweet and make a great addition to a grape salad.
3. Niagara Grapes – These grapes are smaller than Concord grapes and have a tart flavor. They are a good choice for grape salad because they add a little bit of acidity to the dish.
4. Green Grapes – These grapes are tart and have a slightly grassy flavor. They are perfect for grape salad because they add a nice contrast to the sweetness of the other grapes. These are one of the varieties I used!
5. Red Grapes – These grapes are sweet and have a rich flavor. They are perfect for grape salad because they add beautiful color to the dish and contrast nicely against the green.
How to Make Grape Salad
- Wash the grapes thoroughly to remove any pesticides or debris.
- Cut the grapes in half so they are bite-sized pieces. Whole grapes are a choking hazard!!!
- Combine the dressing mixture.
- Add it to the halved grapes.
- Toss with the creamy dressing.
Add the candied pecans to the salad before serving!
Fruit – If eating the same day, you can add granny smith apples, cubed.
Topping – You can use candied walnuts, or toasted pecans or walnuts. Additionally, if you use plain or toasted nuts you can add 2 tablespoons of brown sugar to the top of the salad right before serving.
Dressing – Neufchâtel cheese can be used to lighten up this dish. You can also use 6 ounces of sour cream or plain Greek yogurt if you wish with very little taste difference. Just increase the vanilla extract by 1/2 teaspoon.
Storing Grape Salad
To keep your grape salad fresh and tasty, store it in an airtight container in the fridge. It will last for up to 5 days.
If you want to make a grape salad ahead of time, you can prepare the dressing and chop the grapes in advance. Store them separately in the fridge until you are ready to serve.
More Tasty Salads to Try
- Chicken Salad with Green Grapes
- Chicken Salad with Pecans
- Chicken Bowtie Pasta Salad
- Greek Pasta Salad with Feta
- Cranberry Tuna Salad
Creamy Grape Salad made with Yogurt
- 1 Hand mixer
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Measuring cups and spoons
- 1 cutting board & knife
- 1 large skillet
- 1 wooden spoon
- 1 sheet of parchment paper
- 1 baking sheet
- 4 cups red grapes washed, and sliced in half
- 4 cups green grapes washed, and sliced in half
- 8 ounces cream cheese room temperature
- 6 ounces vanilla yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 1 cup pecan halves chopped
- 4 tablespoons light brown sugar
- 2 tablespoons water
- Wash, and slice grapes in half to prevent choking. Add grapes to a large bowl and set aside.4 cups red grapes, 4 cups green grapes
- In a medium bowl, using a handmixer, blend the cream cheese, vanilla extract, white sugar, and yogurt until creamy and lump-free.8 ounces cream cheese, 1 teaspoon vanilla extract, 2 tablespoons granulated sugar, 6 ounces vanilla yogurt
- Add the creamy mixture to the sliced grapes, and combine; set aside.
- In a large nonstick skillet, over medium-high heat add the brown and water. Stir frequently until the mixture is rapidly bubbling4 tablespoons light brown sugar, 2 tablespoons water
- Add in the pecans and be sure they are all coated. Continue to stir for about 3 minutes making sure not to burn the caramel. Most of the liquid will be gone.1 cup pecan halves
- Immediately remove the pan from the heat and transfer the pecans to a parchment-lined baking sheet. Be sure they are in a single layer because they will harden and stick to one another if not.
- Sprinkle candied pecans on the grape salad before serving! Enjoy!
Leave a Reply