Grape Salad

  • PrepTime: 10 Mins
  • CookTime: 0 Mins
  • TotalTime: 1 Hrs 10 Mins


  1. 1 (8-ounce) package cream cheese, softened
  2. 1 cup Greek yogurt
  3. 1/3 cup granulated sugar
  4. 2 teaspoons freshly grated lemon zest
  5. 1 tablespoon freshly squeezed lemon juice
  6. 2 pounds seedless red grapes
  7. 2 pounds seedless green grapes
  8. 1/4 tablespoons chopped pecans, optional
  9. 2 tablespoons brown sugar, firmly packed


  1. Gather the ingredients.Kristina Vanni/Eric Kleinberg
  2. In a large bowl, beat the cream cheese, Greek yogurt, granulated sugar, lemon zest, and lemon juice until blended.Kristina Vanni/Eric Kleinberg
  3. Add the grapes and toss to coat. Kristina Vanni/Eric Kleinberg
  4. Cover and refrigerate until ready to serve.Kristina Vanni/Eric Kleinberg
  5. In a dry pan, toast the pecans until lightly browned and fragrant.Kristina Vanni/Eric Kleinberg
  6. Sprinkle the grape salad with the toasted pecans and with brown sugar just before serving.Kristina Vanni/Eric Kleinberg


  1. Stovetop - place the nuts in a dry pan over medium heat. Shake the pan or stir continuously to keep the nuts from burning. Once the nuts are fragrant, remove from the heat and immediately place in a heatproof bowl. Otherwise the nuts will continue to toast in the warm pan.
  2. Oven - place the nuts on a rimmed baking sheet and toast in a 350 degree oven. Watch carefully as the nuts can burn quickly. Once the nuts are fragrant, immediately remove the pan from the oven place in a heatproof bowl to cool.
  3. Microwave - Place the nuts in an even layer on a microwave-safe plate or dish. Microwave for 1-minute intervals, removing the plate and tossing each time until the nuts are sizzling, golden, and toasted.
  4. Prepared - some grocery stores sell nuts that have already been toasted and chopped for convenience. This is a great option if you are short on time.