Grape Salad

Why You’ll Love This Recipe

I enjoy this recipe because it takes very little time to prepare but tastes rich and special. The contrast between the sweet grapes, creamy dressing, and crunchy topping makes every bite interesting. I also like that it can be made ahead of time, which makes entertaining much easier.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 ounces cream cheese, room temperature
1 cup sour cream, set out for 30 minutes
¼ cup granulated sugar
1 teaspoon vanilla extract
2 pounds seedless green grapes, rinsed and dried
2 pounds seedless red grapes, rinsed and dried
¼ cup light brown sugar
½ cup chopped pecans, divided

Directions

I start by beating the softened cream cheese and sour cream together in a large bowl until the mixture is smooth and creamy. This creates the base of the dressing.

I add the granulated sugar and vanilla extract, then beat again until everything is fully combined and silky. Next, I gently fold in the green and red grapes along with half of the chopped pecans, making sure all the grapes are evenly coated.

I cover the bowl and chill the salad for at least one hour. When I have time, I like to let it chill overnight so the flavors really come together.

Just before serving, I sprinkle the brown sugar and remaining pecans over the top. Sometimes I add a few halved grapes for a nice presentation. I serve it well chilled.

Servings and Timing

I usually get about 12 servings from this recipe.
Prep time is approximately 10 minutes.
Chill time is at least 1 hour.
Total time comes out to around 1 hour and 10 minutes.

Variations

I sometimes toast the pecans first to add extra depth and nuttiness to the salad. When I want it a little sweeter, I increase the granulated sugar slightly. I’ve also made this with only red or only green grapes, depending on what I have on hand, and it works beautifully.

Storage/Reheating

I store leftover grape salad covered in the refrigerator for up to three days. Since this dish is meant to be served cold, I don’t reheat it. I just give it a gentle stir before serving again.

FAQs

Can I make grape salad ahead of time?

I often make it the night before and keep it chilled until ready to serve, which actually improves the flavor.

Do I need to toast the pecans?

I don’t have to, but I like toasting them because it adds extra flavor and crunch.

Can I use low-fat cream cheese or sour cream?

I can use them, but I find the full-fat versions give the creamiest texture and best flavor.

Should the grapes be cut in half?

I usually leave them whole, but I sometimes halve a few for garnish on top.

Is this salad more of a dessert or a side dish?

I consider it both, and I’ve served it successfully alongside savory dishes or as a light dessert.

Conclusion

I find this Grape Salad to be one of those recipes that’s always a hit no matter the occasion. It’s creamy, sweet, and refreshing, with just enough crunch to keep things interesting. Whenever I need something easy and crowd-pleasing, this is one of my go-to dishes.

Print