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Creamy grape salad recipe with red and green grapes, cream cheese dressing, brown sugar, and pecans in a white serving bowl.
Linda

Grape Salad Recipe

This creamy grape salad recipe is made with juicy red and green grapes, a smooth cream cheese and sour cream dressing, and a sweet brown sugar pecan topping. It is an easy no-bake side dish or dessert for potlucks, BBQ meals, holidays, and make-ahead gatherings.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Dessert, Side Dish
Cuisine: American, Southern
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 4 pounds seedless grapes use a mix of red and green grapes
  • 8 ounces cream cheese softened to room temperature
  • 1 cup sour cream full-fat preferred for the creamiest texture
  • 1/2 cup granulated sugar adjust to taste depending on grape sweetness
  • 1 teaspoon pure vanilla extract adds warm flavor to the dressing
For the Topping
  • 2-3 tablespoons brown sugar sprinkle on top right before serving
  • 1/2 cup chopped pecans or walnuts; toast lightly for extra flavor

Equipment

  • Large Mixing Bowl
  • Electric hand mixer
  • Rubber spatula
  • Measuring Cups and Spoons
  • Serving Bowl

Method
 

  1. Wash and dry the grapes: Rinse the grapes thoroughly under cool water, remove them from the stems, and spread them on a clean kitchen towel. Pat them completely dry so the cream cheese dressing clings well and does not turn watery.
  2. Make the dressing: In a large mixing bowl, beat the softened cream cheese until smooth and lump-free. Add the sour cream, granulated sugar, and vanilla extract, then mix until the dressing is creamy, silky, and fully combined.
  3. Taste and adjust: Taste the dressing before adding the grapes. If your grapes are very sweet, keep the dressing as written. If they are tart, add a little extra sugar if needed.
  4. Fold in the grapes: Add the dry grapes to the bowl and gently fold them into the cream cheese dressing with a rubber spatula until every grape is evenly coated. Avoid stirring too hard so the grapes stay whole and juicy.
  5. Chill: Cover the bowl tightly and refrigerate for at least 1 to 2 hours, or overnight. Chilling helps the dressing set and gives the flavors time to blend.
  6. Add topping and serve: Right before serving, sprinkle the brown sugar and chopped pecans over the top. Serve cold for the best creamy, crunchy texture.

Notes

Drying the grapes well is the most important step because extra water can thin the dressing. Add the brown sugar and pecan topping right before serving so it stays crunchy. Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze grape salad because the grapes can become watery and the cream cheese dressing may separate.