Creamy Grape Salad with Candied Walnuts


Since we started growing grapes at Awan Damai, we started looking for recipes with these ingrediends.


  • 1/2 cup chopped walnuts
  • 2 teaspoons water
  • 1 tablespoon light brown sugar
  • Pinch of salt


  • 1/2 cup reduced-fat sour cream
  • 4 ounces reduced-fat cream cheese (Neufchâtel) at room temperature
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 6 cups seedless grapes, preferably red and green (about 2 pounds)

Line a small baking pan with parchment paper or foil; coat with cooking spray. Preheat oven to 400°F

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.

To prepare salad: Meanwhile, combine sour cream, cream cheese, honey and vanilla in a food processor and puree until smooth and creamy. Transfer to a large bowl. Add grapes and gently stir to combine. Transfer to a serving dish. Crumble the candied walnuts on top just before serving.