Creamy Grape-Pecan Salad Recipe

Creamy Grape-Pecan Salad

This July grape salad is a cool, simple summer salad recipe that is easy to make ahead.

Red and green grapes are folded into a lightly sweet dairy-free cream dressing, then finished with chopped pecans for crunch. It works well as a picnic side, brunch dish, or chilled fruit salad for warm-weather meals.

6 servings | Time: 15 minutes, plus chilling time

Ingredients

For the Grape Salad

• 4 cups (600 g) seedless grapes, red and green, washed and dried well

• ½ cup (60 g) chopped pecans, divided

For the Creamy Dressing

• ¾ cup (180 g) plain unsweetened dairy-free yogurt

• ¼ cup (60 g) dairy-free cream cheese, softened

• 2 tbsp. (30 ml) maple syrup

• 1 tsp. fresh lemon juice

• ½ tsp. vanilla extract

• Pinch of sea salt

For Serving

• Extra chopped pecans

• Extra grapes

• Fresh mint, optional

Directions

1. Add the grapes to a large bowl. If the grapes are very large, halve some of them so the salad is easier to serve.

2. In a separate bowl, whisk together the dairy-free yogurt, dairy-free cream cheese, maple syrup, lemon juice, vanilla, and sea salt until smooth.

3. Spoon the creamy dressing over the grapes and fold gently until the grapes are evenly coated.

4. Fold in ¼ cup (30 g) chopped pecans.

5. Cover and refrigerate for at least 30 minutes before serving so the salad is well chilled.

6. Serve with the remaining ¼ cup (30 g) chopped pecans, extra grapes, and fresh mint, if using.

Make It Yours

For July, keep the chilled grape base and adjust the add-ins based on what looks best.

• Add sliced strawberries, blueberries, diced peaches, or chopped cherries for more summer fruit.

• Swap the pecans for toasted walnuts, almonds, or pistachios.

• For a brighter dressing, add a little lemon zest or orange zest.

• For a lighter version, use all dairy-free yogurt and skip the dairy-free cream cheese, adding a little less maple syrup if the grapes are especially sweet.