Instructions

• Wash the red and green grapes under cold water, remove and discard any stems, then pat dry with paper towels; let them sit on the towels to finish draining.
• If the walnut pieces are larger than bite-size, chop them to your preferred size.
• Toast the walnuts: heat a dry skillet over medium to medium-high heat, add the walnuts in a single layer, and cook 3–6 minutes, stirring once or twice, until they are fragrant and lightly browned. Immediately transfer the walnuts to a cool plate to stop the cooking.
• In a medium bowl, beat the room-temperature cream cheese until smooth.
• Add the sour cream, powdered sugar, and lemon juice to the cream cheese and beat until the mixture is well blended and smooth.
• Stir in the vanilla extract until fully incorporated.
• Add all the grapes and the toasted walnuts to the bowl with the dressing.
• Gently fold the grapes and walnuts into the dressing until everything is evenly coated.
• Transfer the grape salad to a covered bowl or container and refrigerate for about 1 hour before serving.