Grape Salad with Toasted Walnuts and Cream Cheese is a delicious recipe for grape salad. Now, honestly, calling this salad, isn’t something I feel quite right about, it is really much more like a creamy dessert. This recipe is one that I adapted from Wendy Norris who sent in her recipe for Grape Salad awhile back. I happened to have gone to Costco, and you know you can’t buy anything in a small package there, I had an abundance of walnuts, and what tastes better than walnuts, toasted walnuts.
If you think that Grape Salad may not taste good, I urge you to give this one a try. I think it almost tastes like what would happen if grapes and cheese cake ever met, and decided to make a salad. I used Walnuts in my version, but I think any kind of nuts would go well in here, or you could even leave them out. Best of all, this is an easy recipe, one that you can put together in no time, and you can make this one ahead of time, so you aren’t rushed when making your meal.
Grape Salad with Toasted Walnuts and Cream Cheese
This grape salad features a creamy sweet cream cheese dressing, with fresh grapes, and toasted walnuts for that extra crunch.
- 2 pounds of red seedless grapes
- 2 pounds of seedless green grapes
- 2 cups walnut pieces
- 8 ounces cream cheese (room temperature)
- 8 ounces sour cream
- 1 1/2 cups powdered sugar
- 1 1/2 teaspoons lemon juice
- 1/4 to 1/2 teaspoon vanilla extract
Wash and dry grapes. Let them drain on paper towels while you prepare the salad dressing. Toast walnuts by heating up a skillet to a medium to medium-high heat. Add walnuts to skillet. Let walnuts toast by simply heating them in the skillet, you may stir them once or twice. When nuts become fragrant and brown, remove immediately from the skillet and place on a plate. By placing the nuts on a cool plate, you will stop the cooking process.
Make salad dressing by combining the sour cream, cream cheese, and powdered sugar in a medium sized bowl, beat until well blended. Mix in vanilla extract. Add walnuts and dry grapes to bowl. Fold in grapes and walnuts until they are incorporated fully into the dressing. Place in a covered bowl for approximately 1 hour to chill before serving.Print Recipe