Prep 10 mins
Cook 5 mins
Total 15 mins
Serves 10 to 12
Ingredients
- 1 1/4 cups sliced almonds, divided
- One 8-ounce package (226 g) cream cheese, softened
- 1 cup (237 ml) plain whole-milk strained (Greek-style) yogurt
- 1/2 cup granulated sugar (3 1/2 ounces; 100 g)
- 1 teaspoon vanilla extract
- 2 pounds (908 g) seedless green grapes (about 6 cups)
- 2 pounds (908 g) seedless red grapes (about 6 cups)
- 1/2 cup packed fresh mint, chopped and divided
- 2 tablespoons (21 g) packed dark brown sugar
Directions
- In a medium skillet, toast almonds over medium heat, stirring often, until aromatic and just starting to brown, 3 to 5 minutes. Transfer to a bowl and set aside.
- In a large bowl, vigorously whisk and beat the cream cheese, yogurt, granulated sugar, and vanilla extract until smooth and combined, scraping down sides of bowl as needed, about 3 minutes. (Alternatively, use a handheld electric mixer to beat the ingredients.)
- Gently fold in grapes, 1 cup almonds, and 1/4 cup of the mint until evenly incorporated.
- Transfer grape salad to a platter. Garnish with brown sugar, remaining 1/4 cup almonds, and remaining 1/4 cup mint.
Special Equipment
- Hand-held mixer (optional)
Make-Ahead and Storage
The salad is best enjoyed the day of making it. It can be held at room temperature for up to 2 hours or refrigerated for up to 1 day.
