There’s something so delightful about a dish that balances sweet, creamy, and crunchy all in one bite. The Grape Salad with Cream Cheese, Yogurt, and Walnuts Recipe is just that—an irresistible crowd-pleaser that’s refreshingly simple to make and always gets rave reviews. Whether for potlucks, family dinners, or a casual weeknight treat, this salad brings a bit of zing and comfort together perfectly.

A close-up view of a white bowl filled with a creamy grape salad, showing two layers of green and purple grapes coated in a thick white dressing. The salad is topped with small pieces of light brown chopped nuts and some light brown crumbs scattered on top. The bowl sits on a white marbled surface with part of a light blue cloth in the background, and the grapes and dressing have a glossy texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Grape Salad with Cream Cheese, Yogurt, and Walnuts Recipe
Top Tip
How to Serve Grape Salad with Cream Cheese, Yogurt, and Walnuts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Grape Salad with Cream Cheese, Yogurt, and Walnuts Recipe

Why You'll Love This Recipe

I’ve made this grape salad countless times over the years, and every time it brings a little magic to the table. It’s that balance of creamy tang from the cream cheese and yogurt, sweetness from the grapes and brown sugar, plus the crunch of walnuts that keeps me coming back for more—and your guests will too.

Effortless prep: Tossing together the ingredients takes just minutes, but chilling brings out the best flavors.
Perfect balance of textures: Creamy, juicy grapes meet crunchy walnuts for a satisfying bite every time.
Versatile and customizable: You can easily swap nuts or add extras like marshmallow cream to tailor it your way.
A refreshing yet indulgent treat: It’s not overly sweet and has a lovely hint of tartness from the lemon juice and yogurt.

The image shows a close-up of a white bowl full of small round grapes in red, green, and yellow colors, all covered in a thick, creamy white sauce. On top of the grapes and sauce are small pieces of chopped nuts, adding a light brown texture and contrast. The grapes are tightly packed and glossy from the sauce, creating a rich and creamy look. The background features a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here supports the others beautifully, creating a harmonious blend of flavors and textures. Plus, these staples are easy to find—and if you choose good-quality cream cheese and fresh grapes, you’re already halfway to salad perfection.

Flat lay of vibrant seedless red grapes and green grapes scattered alongside a block of soft cream cheese and a bowl of creamy plain Greek yogurt, with a small heap of golden brown sugar and a fresh lemon wedge for the juice, complemented by a neat pile of chopped walnuts and a sprinkle of light brown sugar crystals, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Seedless red grapes: I prefer seedless for easy eating and the juicy sweetness they bring.
Seedless green grapes: These add fresh tartness and a nice color contrast to the salad.
Cream cheese: Softened cream cheese creates that luscious, creamy base you’ll want to scoop up every time.
Plain Greek yogurt: It adds tang and lightens the creaminess without extra sweetness.
Brown sugar: Using brown sugar gives a deeper, caramel-like sweetness to balance tart components.
Lemon juice: Just a touch awakens the flavors and cuts through the creaminess, making it refreshing.
Walnuts: Chopped walnuts are key for crunch and a slightly earthy flavor that complements the grapes.
Light brown sugar (for topping): This adds a pretty finishing touch and extra sweetness with a bit of texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up depending on the season or my mood. Sometimes I toss in a handful of chopped apples for extra freshness, or swap walnuts for pecans if I want a softer crunch. Feel free to experiment—you might discover your perfect grape salad twist!

Marshmallow cream addition: Adding a swirl of marshmallow fluff turns this into a more dessert-like grape salad, perfect for potlucks where crowd-pleasers rule.
Nut swaps: Pecans, almonds, or even pistachios work wonderfully if walnuts aren’t your favorite or you have allergies.
Extra fruit: Fresh strawberries or banana slices mix well with the creamy base and grapes, adding layers of flavor and color.
Crunch toppings: I sometimes sprinkle graham cracker crumbs or crushed pretzels on top to add a salty crunch contrast.

Step-by-Step: How I Make Grape Salad with Cream Cheese, Yogurt, and Walnuts Recipe

Step 1: Wash and Dry the Grapes Thoroughly

First things first, rinse your red and green grapes well under cold water. Pat them completely dry—this prevents your creamy dressing from getting watery and helps it cling better to each grape. You’ll notice the salad is much creamier when the grapes aren’t dripping.

Step 2: Whip up the Creamy Base

In a large bowl, stir together the softened cream cheese, Greek yogurt, brown sugar, and lemon juice until smooth and well combined. I find using room temperature cream cheese makes this step quick and zero-fuss. This tangy, sweet base is what makes the salad shine.

Step 3: Coat the Grapes Gently

Add the dried grapes to the cream cheese mixture and fold them in carefully. You want all those juicy grapes lightly coated but not smashed or bruised. Be gentle and use a large spoon or spatula—this ensures every grape gets a little love without breaking apart.

Step 4: Fold in the Walnuts

Chop about one cup of walnuts into bite-sized pieces and fold them into the salad. The nuts add that fantastic crunch you’ll crave, plus flavor depth. Leave some walnuts aside for topping after chilling—it looks nice and adds a fresh crunch when served.

Step 5: Chill and Serve

Pop your salad in the fridge for at least an hour—this resting time lets the flavors marry and the salad thicken nicely. Before serving, sprinkle the reserved walnuts and a dusting of light brown sugar on top for a little sparkle and extra sweetness. I always serve it cold—it’s a refreshing treat.

Top Tip

Over the years, I’ve learned a few little tricks that take this grape salad from good to unforgettable. These tips come from my own kitchen tests, so I hope they help you nail it on your first try.

Use room temperature cream cheese: It blends more effortlessly with yogurt and sugar, giving you a silky smooth dressing without lumps.
Don’t skip drying the grapes: Wet grapes water down the dressing and make the salad soggy.
Chill for flavor depth: I always refrigerate mine for at least an hour, but letting it sit overnight in the fridge makes the flavors meld beautifully.
Add nuts last: Mixing walnuts in at the end keeps their crunch from softening beforehand, but save some for the top to brighten the presentation.

How to Serve Grape Salad with Cream Cheese, Yogurt, and Walnuts Recipe

Garnishes

For garnishes, I’m all about enhancing texture and appearance. A sprinkle of extra chopped walnuts adds crunch, and the dusting of light brown sugar creates a subtle, caramelized look. Sometimes, I toss on a few fresh mint leaves for a pop of color and aromatic lift—makes the salad feel extra special.

Side Dishes

This grape salad pairs beautifully with grilled chicken or pork, light sandwiches, or a fresh green salad. I often serve it at barbecues alongside something savory—it’s the perfect cooling contrast to smoky flavors.

Creative Ways to Present

For a fun twist at parties, I like serving the grape salad in individual small mason jars or crystal bowls. Layering with extra chopped fruits like apples or berries makes it colorful. Another fun idea I tried is hollowing out a small watermelon half and filling it with the grape salad for a stunning summer centerpiece that doubles as a serving dish.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store the grape salad in an airtight container in the refrigerator. It keeps well for up to a week, but because the grapes release some juices over time, you might want to give it a gentle stir before serving again.

Freezing

I don’t recommend freezing this grape salad—the grapes and creamy dressing don’t thaw well and can turn watery or separate. It’s best enjoyed fresh or refrigerated.

Reheating

This salad is definitely best served cold, so no reheating here. If you’re making it ahead, just let it sit at room temperature 10 minutes before serving for more vibrant flavor.

Frequently Asked Questions:

Can I use frozen grapes for this salad?

It’s best to use fresh grapes because frozen ones become watery and mushy when thawed. They won’t hold up well in this salad’s creamy mixture.

Is this grape salad recipe suitable for a make-ahead dish?

Absolutely! Make it a few hours up to overnight ahead and keep it chilled. This resting time actually improves the flavor and consistency.

Can I substitute Greek yogurt with regular yogurt or sour cream?

You can swap Greek yogurt for regular yogurt or sour cream, but Greek yogurt is thicker and adds a nice tang without watering down the salad. If using regular yogurt, choose full-fat and drain excess liquid to keep the texture creamy.

What’s the best way to toast walnuts for this grape salad?

If you want a deeper nutty flavor, spread walnuts on a baking sheet and toast in a 350°F (175°C) oven for 5-8 minutes, stirring once halfway through. Let them cool before mixing in to maintain crunch.

Final Thoughts

This Grape Salad with Cream Cheese, Yogurt, and Walnuts Recipe has a special place in my heart (and fridge!). It’s one of those simple, no-fuss dishes that brighten any occasion without stealing the show. I hope you enjoy making it as much as I do, and that it earns a permanent spot in your recipe rotation. Dive in, tailor it to your taste, and most importantly, savor every creamy, crunchy, sweet bite.