Ingredients
Salad Base
- 4 ounces cream cheese (at room temperature)
- ½ cup Greek yogurt
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 5 cups seedless grapes (cleaned and dried)
Topping
- ¼ cup chopped pecans
- 1 tablespoon brown sugar
Instructions
- Prepare the Creamy Mixture: In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, Greek yogurt, honey, and vanilla extract. Beat at medium speed for 3 minutes, or until the mixture is light and fluffy and well combined.
- Combine with Grapes: Gently fold the cleaned and dried seedless grapes into the creamy mixture until they are evenly coated. Transfer the mixture into a serving bowl and cover it tightly with plastic wrap.
- Chill: Place the covered bowl in the refrigerator for at least 2 hours to allow the flavors to meld and the salad to chill thoroughly. It can be refrigerated overnight if desired.
- Serve: Just before serving, sprinkle the top of the salad with chopped pecans and brown sugar to add a crunchy, sweet finish.
Notes
- For best results, allow the cream cheese to soften to room temperature before mixing to achieve a smooth texture.
- Use seedless grapes to avoid bitterness or strong seeds interfering with the taste.
- Chilling the salad not only improves flavor but also helps the texture firm up.
- Feel free to substitute pecans with walnuts or almonds according to your preference.
- This salad can be made a day ahead, making it perfect for entertaining or meal prep.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
