Here is one of my all-time favorite get-to-gether recipes. In fact, my family has already requested I bring it to Thanksgiving. It is so pretty when you use red and green grapes. But, more important – super easy and delish! A lot of times when I make it, I just buy the already candied walnuts (usually found in produce or the salad dressing aisle).
Creamy Grape Salad with Candied Walnuts
Adapted from Eating Well
1/2 c. Hy-Vee chopped walnuts
2 tsp water
1 tbsp Hy-Vee light brown sugar
½ c. plain Greek yogurt
4 oz reduced-fat cream cheese, room temperature
3 T. honey
1 tsp vanilla extract
6 c. seedless grapes, preferably red and green
All you do:
1. To prepare walnuts: Line a small baking pan with parchment paper or foil; coat with cooking spray. Preheat oven to 400 degrees.
2. Toss walnuts in a bowl with water. Sprinkle with brown sugar and salt; toss to coat well. Transfer to the prepared pan. Bake until the sugar is melted and the nuts are barely starting to brown, 6 to 8 minutes. Cool in the pan until the sugar hardens, about 6 minutes.
3. To prepare salad: Meanwhile, combine Greek yogurt, cream cheese, honey and vanilla in a food processor; puree until smooth and creamy. Transfer to a large bowl. Add grapes; gently stir to combine. Transfer to a serving dish. Crumble the candied walnuts on top just before serving.
4. To make ahead: Store candied walnuts at room temperature for up to 8 hours; refrigerate salad for up to 8 hours. Top the salad with the walnuts just before serving.
I had the pleasure to represent Her View From Home and make this recipe on KHAS t.v. with the early morning team. Here is the link if you would like to watch!