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Grape & Walnut Yogurt Salad - Fresh, Crunchy, and Creamy

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Red or green seedless grapes (3 cups), halved for easier eating and better dressing coverage
  • Walnuts (3/4 cup), roughly chopped and lightly toasted
  • Greek yogurt (3/4 cup), plain; 2% or whole milk for extra creaminess
  • Honey or maple syrup (1–2 tablespoons), to balance the tang
  • Lemon juice (1–2 tablespoons), fresh for brightness
  • Dijon mustard (1 teaspoon), for a gentle savory note
  • Vanilla extract (1/2 teaspoon), optional but lovely with grapes
  • Salt (1/4 teaspoon) and black pepper (a few grinds), to taste
  • Celery (1/2 cup), finely diced for crunch (optional but recommended)
  • Fresh herbs like mint or parsley (1–2 tablespoons), chopped for freshness
  • Optional add-ins: A handful of golden raisins, a spoonful of chia seeds, or a sprinkle of cinnamon

Method
 

  1. Toast the walnuts: Add chopped walnuts to a dry skillet over medium heat. Stir for 3–4 minutes until fragrant and lightly browned. Transfer to a plate to cool.
  2. Prep the grapes: Rinse and pat dry. Slice each grape in half. If your grapes are very large, quarter them.
  3. Make the dressing: In a medium bowl, whisk together Greek yogurt, honey or maple syrup, lemon juice, Dijon, vanilla (if using), salt, and pepper until smooth.
  4. Combine the salad: In a large bowl, add grapes, celery, and most of the walnuts. Pour the dressing over and gently fold until everything is coated.
  5. Taste and adjust: Add a pinch more salt, a squeeze of lemon, or a drizzle of honey to balance the flavors.
  6. Finish with herbs: Fold in chopped mint or parsley. Sprinkle the remaining walnuts on top for crunch.
  7. Chill (optional): Refrigerate for 20–30 minutes to let the flavors meld. Serve cool.