Why do I need to dry the grapes thoroughly?

Any moisture on the grapes will cause the cream cheese dressing to slip off and become diluted, resulting in a soggy salad.

Can I substitute Greek yogurt for sour cream?

Yes, plain full-fat Greek yogurt works well and adds a tangier flavor with extra protein, though the dressing will be slightly thicker.

How long does grape salad keep in the fridge?

Stored covered in the refrigerator, it stays fresh for up to 2 days, but the texture is best within 24 hours of making.

Can I skip the brown sugar topping?

Yes, for a less sweet version you can omit the brown sugar, but the pecan crunch is still recommended for texture contrast.

Home / Recipes / american / Grape Salad

americanEasyvegetariangluten freesoy free

Grape Salad

RATING

4.4/5(85)

TASTE SCORE

9/10

A creamy, crunchy, and refreshingly sweet side dish that comes together in minutes. Juicy red and green grapes are tossed in a luscious cream cheese dressing, then topped with brown sugar and toasted pecans for that classic Southern potluck charm.

PREP

15m

COOK

SERVES

1 CUP

283 cal

SERVINGS

INGREDIENTS

For 8 servings

500 ggreen grapes · seedless, washed and dried500 gred grapes · seedless, washed and dried226 gcream cheese · softened to room temperature½ cupsour cream1 tspvanilla extract2 tbspsugar · granulated white sugar½ cuppecans · toasted and roughly chopped2 tbspbrown sugar · for topping1 pinchsalt

NUTRITION · PER SERVING

283

CALORIES · 1 CUP

Protein4g · 6%

Carbs32g · 45%

Fat17g · 54%

Fiber2g

Sugar28g

Saturated fat8g

Cholesterol40mg

Sodium117mg

Potassium323mg

Phosphorus52mg

How we calculate →

METHOD · 4 STEPS

mix · ~2 min
Make the creamy dressing.
1.In a large mixing bowl, add softened cream cheese, sour cream, sugar, vanilla extract, and a pinch of salt.
2.Whisk together until smooth and fully combined with no lumps.
mix · ~1 min
Fold in the grapes.
1.Add thoroughly dried green and red grapes to the bowl with the dressing.
2.Use a rubber spatula to gently fold until every grape is evenly coated.
TIPMake sure grapes are completely dry, or the dressing will slide off and become watery.
rest · ~60 min
Chill the salad.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This allows the flavors to meld and the dressing to set.
TIPOvernight chilling brings out the best flavor, but no longer than 24 hours or the grapes may weep.
garnish · ~1 min
Add the crunch topping just before serving.
1.Sprinkle brown sugar evenly over the surface of the grape salad.
2.Scatter toasted chopped pecans across the top.
TIPDon't add the brown sugar and pecans until right before serving, otherwise the sugar dissolves and the pecans soften.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Dry grapes thoroughly after washing so the dressing clings instead of turning watery.
2
Use cold grapes straight from the fridge for an extra-refreshing, crisp bite.
3
Toast pecans in a dry skillet over medium heat for 3–4 minutes until fragrant, then cool completely.
4
For best texture, let the salad chill at least 1 hour; overnight chilling deepens the flavor.
5
Add brown sugar and pecans only at serving time to keep the topping crunchy and the sugar granular.
6
If making ahead, store the dressed grapes and topping separately, then assemble just before serving.

RECIPE VARIATIONS