Sweet, creamy, and delightfully crunchy, this Grape Salad is the perfect crowd-pleaser for potlucks, holiday dinners, or a refreshing summer treat. With a rich cream cheese and sour cream base, this chilled salad balances the natural tartness of grapes with a hint of vanilla and a pecan-brown sugar topping. It’s easy to make, requires no baking, and is guaranteed to disappear quickly from any dessert table.
Ingredients
Salad:
-
2 lbs green seedless grapes
-
2 lbs red seedless grapes
-
8 oz sour cream
-
8 oz cream cheese, softened
-
½ cup granulated sugar
-
1 tsp vanilla extract (to taste)
Topping:
-
1 cup brown sugar (to taste)
-
1 cup crushed pecans (to taste)
Instructions
Step 1:
Thoroughly wash the green and red grapes, then pat them completely dry using a clean kitchen towel or paper towels. Set aside in a large bowl.
Step 2:
In a separate large mixing bowl, beat together the softened cream cheese, sour cream, granulated sugar, and vanilla extract. Use a hand mixer or whisk until the mixture is completely smooth and creamy.
Step 3:
Gently fold the grapes into the creamy mixture using a spatula, being careful not to bruise the fruit. Stir until all grapes are fully coated.
Step 4:
Transfer the creamy grape mixture into a large serving dish or trifle bowl. Smooth the top with a spatula for an even presentation.
Step 5:
In a small bowl, combine the brown sugar and crushed pecans. Sprinkle the topping evenly over the surface of the grape salad.
Step 6:
Cover the dish with plastic wrap and refrigerate overnight to allow the flavors to meld and the topping to settle into the salad.
Step 7:
Serve chilled and enjoy a spoonful of this cool, creamy, and crunchy dessert!
Variations
Add Yogurt:
Swap some or all of the sour cream for vanilla Greek yogurt to make it lighter and add a bit of tang.
Nut-Free Version:
Omit the pecans or replace them with crushed graham crackers or toffee bits for a crunch without the nuts.
Fruit Mix-In:
Add in sliced strawberries or blueberries for extra color and flavor variety.
Cooking Note(s)
-
Make sure the grapes are thoroughly dried after washing to prevent the creamy mixture from becoming watery.
-
Softening the cream cheese before mixing is crucial to achieve a smooth texture without lumps.
-
The dish is best enjoyed cold and ideally prepared the night before serving.
Serving Suggestions
This salad is perfect as a refreshing dessert or sweet side dish at barbecues, potlucks, baby showers, and holiday meals. For presentation, serve it in a clear trifle bowl to showcase the vibrant grapes and crunchy topping. Pair it with grilled meats or as a contrast to spicy dishes for balance.
Tips
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Make Ahead: Prepare the entire salad the night before and refrigerate. It actually tastes better once the flavors meld overnight.
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Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Stir gently before serving again.
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Presentation Tip: Add a few whole grapes and a sprinkle of brown sugar on top right before serving for a fresh, finished look.
Prep Time:
15 minutes
Cooking Time:
0 minutes
Total Time:
15 minutes + chilling time
Nutritional Information (per serving, approx.):
Calories: 380
Protein: 3g
Sodium: 60mg
FAQs
1. Can I make this grape salad in advance?
Yes, grape salad is ideal for making ahead. It tastes even better after being refrigerated overnight, allowing the flavors to blend and the topping to slightly soften into the creamy mixture.
2. Can I use only one type of grape?
Absolutely! You can use all red or all green grapes if you prefer. However, using both adds a nice mix of sweetness, tartness, and color.
3. Is there a way to lighten this recipe?
Yes, you can use low-fat cream cheese and sour cream, or swap in Greek yogurt for part of the mixture. This will reduce calories and add a bit of tang without sacrificing flavor.
4. What other toppings can I use instead of pecans?
If you’re not a fan of pecans or have a nut allergy, crushed graham crackers, toffee bits, or granola make great crunchy alternatives. These still provide texture and a sweet bite.
5. How long will the salad last in the refrigerator?
The grape salad will keep for about 2–3 days in the fridge if stored in an airtight container. After that, the texture may begin to soften and become watery.
Sweet, creamy, and a little bit crunchy, this Grape Salad is as easy to make as it is to love. Whether you’re hosting a summer gathering or just craving something fresh and satisfying, this no-fuss dish hits the mark. Keep it chilled and ready to serve, it’s bound to become a regular request at your table.
Print
Grape Salad
- Total Time: 15 minutes + chilling time
Ingredients
Ingredients
Salad:
-
2 lbs green seedless grapes
-
2 lbs red seedless grapes
-
8 oz sour cream
-
8 oz cream cheese, softened
-
½ cup granulated sugar
-
1 tsp vanilla extract (to taste)
Topping:
-
1 cup brown sugar (to taste)
-
1 cup crushed pecans (to taste)
Instructions
Thoroughly wash the green and red grapes, then pat them completely dry using a clean kitchen towel or paper towels. Set aside in a large bowl.
In a separate large mixing bowl, beat together the softened cream cheese, sour cream, granulated sugar, and vanilla extract. Use a hand mixer or whisk until the mixture is completely smooth and creamy.
Gently fold the grapes into the creamy mixture using a spatula, being careful not to bruise the fruit. Stir until all grapes are fully coated.
Transfer the creamy grape mixture into a large serving dish or trifle bowl. Smooth the top with a spatula for an even presentation.
In a small bowl, combine the brown sugar and crushed pecans. Sprinkle the topping evenly over the surface of the grape salad.
Cover the dish with plastic wrap and refrigerate overnight to allow the flavors to meld and the topping to settle into the salad.
Serve chilled and enjoy a spoonful of this cool, creamy, and crunchy dessert!
Notes
Cooking Note(s)
-
Make sure the grapes are thoroughly dried after washing to prevent the creamy mixture from becoming watery.
-
Softening the cream cheese before mixing is crucial to achieve a smooth texture without lumps.
-
The dish is best enjoyed cold and ideally prepared the night before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: 380
- Sodium: 60mg
- Protein: 3g