This creamy grape salad recipe is made with both red and green grapes and a topping of crunchy-sweet pecans and brown sugar.
Why this recipe works
Grape salad is a staple dish around the holidays and during the warmer months at potlucks and picnics. It’s creamy like a Waldorf salad, sweet like a fruit salad, and a tad bit tart from the green grapes which pairs well against the sweetness of the sugared cream cheese coating. For a touch of additional texture, we’re adding toasted pecans and a sprinkle of brown sugar.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
GRAPES – You can use up to 5 pounds of grapes for this amount of cream base – it coats the grapes well. If you prefer, you can use all green or all red grapes. We like the mixture of both sweet and tart in this salad. Be sure the grapes are dried off well so that extra water doesn’t thin out the creamy dressing.
CREAM CHEESE – Regular or low-fat cream cheese can both be used here.
SOUR CREAM – Greek yogurt makes an excellent substitute for the sour cream and might appeal to the more health-conscious. You can even use a vanilla greek yogurt. The yogurt may be a bit thinner than sour cream, but the creamy sauce is thick and rich and I found no need to further strain the yogurt when substituting.
TOPPING – The brown sugar will dissolve into the grape salad and the pecans will turn soft – it’s best to add these over the top just before serving. Feel free to substitute the pecans with other nuts such as walnuts. Toasted pecans add some extra crunch and flavor. Spread pecans in a shallow baking dish and bake in a 350°F oven for 3-5 minutes until they become fragrant and begin to look toasted. Cool completely before sprinkling over the grape salad.
How to Make Grape Salad
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Rinse and drain grapes. Gently remove from stems and pat dry. Set aside.
- In a large salad bowl, mix or beat together softened cream cheese, sour cream, granulated sugar, and vanilla extract until completely smooth.
- Add the grapes into the creamy mixture and toss to fully coat all of the grapes.
- Transfer to serving bowl if desired.
- Just before serving, sprinkle brown sugar and toasted pecan pieces over the grape salad.
Frequently Asked Questions & Expert Tips
To store, cover the grape salad with plastic wrap or store it in an airtight container kept in the refrigerator for up to 2 days.
You can make this grape salad a day in advance if needed. Store it tightly covered or in an air-tight container in the refrigerator until ready to serve. Do note that grape salad tastes best when eaten the same day it was made. We do not recommend freezing it.
Serving Suggestions
If you’re taking your grape salad to a party, optionally serve the brown sugar and pecans on the side so that guests can garnish as desired. Enjoy chilled.
For more ways to use up grapes, check out our prosecco vodka grapes or Christmas tree cheese platter for the holidays.
More Salad Recipes
- Cherry Fluff
- Ambrosia Salad
- Watergate Salad
- Chicken Salad with Grapes
- Strawberry Pretzel Salad
- Broccoli Cashew Salad
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Grape Salad
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 pounds green seedless grapes about 4 cups
- 2 pounds red seedless grapes about 4 cups
- 8 ounces cream cheese softened at room temperature
- 1 cup sour cream or plain Greek yogurt
- ⅓ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 Tablespoons brown sugar or more
- ¼ cup toasted pecans chopped
Things You’ll Need
- Hand mixer optional
Before You Begin
- Greek yogurt makes an excellent substitute for the sour cream and might appeal to the more health conscious. You can even use a vanilla greek yogurt. The yogurt may be a bit thinner than sour cream, but the creamy sauce is thick and rich and I found no need to further strain the yogurt when substituting.
- A reduced fat cream cheese can be substituted for a regular cream cheese.
- You can use up to 5 pounds of grapes for this amount of cream base – it coats the grapes well.
- Be sure the grapes are dried off pretty well so that extra water doesn’t thin out the creamy dressing.
- The brown sugar will dissolve into the grape salad and the pecans will turn soft – it’s best to add these over the top just before serving. I found a tablespoon of brown sugar to adequately cover the top of the salad in a standard salad bowl, but you can certainly add more. Sprinkle just a bit of pecans over the top or add more!
- Toasted pecans add some extra crunch and flavor. Spread pecans in a shallow baking dish and bake in a 350°F oven for 3-5 minutes until they become fragrant and begin to look toasted. Cool completely before sprinkling over the grape salad.
Instructions
- Rinse and drain grapes. Gently remove from stems and pat dry. Set aside.
- In a large salad bowl, mix or beat with a hand mixer together the softened cream cheese, sour cream, granulated sugar, and vanilla extract until completely smooth.
- Add the grapes into the creamy mixture and toss to fully coat all of the grapes.
- Transfer to serving bowl if desired.
- Just before serving, sprinkle brown sugar and toasted pecan pieces over the grape salad.
Nutrition
Amanda Davis
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Jeannene says
Had made it before but forgot how. Glad to get it again.
Lin says
A recipe very similar to this can be found in the Time-LIfe Great Cooking series from many years ago. It was called Grapes Juanita. Mainly brown sugar, sour cream, and a sprinkling of grated orange zest. A very nice salad.