Recipes

/

Home & Leisure

The Kitchn: Creamy grape salad will disappear in seconds this Thanksgiving

Amelia Rampe, TheKitchn.com on

I’m not a huge fan of grapes. Sure I’ll snack on them from time to time, but I never really seek them out. But this creamy grape salad turned me from a grape skeptic into a voracious grape eater. All it takes is a handful of pantry ingredients and a few minutes of effort. It’s fresh and cool and makes the perfect side dish.

Key ingredients in Grape Salad

Tips for making Grape Salad

Grape Salad Recipe

Serves 4 to 6

4 ounces cream cheese

3/4 cup pecans or walnuts

1 small bunch fresh tarragon (optional)

1/2 cup sour cream

1/4 cup packed light brown sugar

1/4 teaspoon vanilla extract

 

Pinch kosher salt

2 pounds assorted seedless red and green grapes, such as or cotton candy, muscat

1. Place 4 ounces cream cheese in a large bowl and let sit at room temperature until softened, about 30 minutes. (Alternatively, microwave the cream cheese in a large microwave-safe bowl until just softened, 10 to 15 seconds.)

2. Coarsely chop 3/4 cup pecans or walnuts. Cook in a medium skillet over medium heat, stirring occasionally, until toasted and golden-brown, about 4 minutes. (Alternatively, bake on a rimmed baking sheet in a 400-degree oven until toasted and golden-brown, about 6 minutes.) Let cool completely, then coarsely chop.

3. If using, pick the leaves from one small bunch fresh tarragon until you have 1 1/2 tablespoons, then finely chop. Transfer 1 tablespoon to the bowl of cream cheese.

4. Add 1/2 cup sour cream, 1/4 cup packed light brown sugar, 1/4 teaspoon vanilla extract, and a pinch of salt and whisk to combine.

5. Pat 2 pounds red and green seedless grapes dry with paper towels or a clean kitchen towel and halve any grapes that are large. Add the grapes and 1/2 cup of the toasted nuts to the dressing. Gently stir until the dressing coats everything evenly. Transfer to a serving platter and top with remaining nuts and tarragon if using.

Recipe note: Leftovers can be refrigerated in an airtight container for up to four days.

(Amelia Rampe is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

©2024 Apartment Therapy. Distributed by Tribune Content Agency, LLC.


 

Comments

blog comments powered by Disqus

 

Related Channels

America's Test Kitchen

America's Test Kitchen

By America's Test Kitchen
ArcaMax Chef

ArcaMax Chef

By ArcaMax Chef
Recipes by Zola

Recipes by Zola

By Zola Gorgon

Comics

Mallard Fillmore Daryl Cagle Caption It Boondocks Gary Markstein Fowl Language