This creamy grape salad recipe is made with fresh grapes topped with a creamy sauce, brown sugar, and toasted pecans. If taking a bite of this delicious salad (treat?) isn’t enough to get you hooked, the recipe only takes 15 minutes to assemble!

Overhead photo of creamy grape salad topped with brown sugar and chopped pecans.

Why This Recipe Works

You’ll love this recipe because it’s a fun, new way to enjoy grapes and is a refreshing side dish, snack or appetizer for any family gathering. It’s also a huge win if we can actually consider it a ”salad.” 😉

Another huge bonus is how quick and easy it is to make. It uses simple ingredients that you may have on hand. 

Ingredients Needed

A photo of ingredients used to make creamy grape salad.
  • Grapes: You can use red, green, or a combination of both colors. I used both because I think it adds more visual depth to the dish. I always purchase grapes that are hard and firm because it makes for a better grape salad. The most important thing about the grapes is that they be SEEDLESS. Trust me 😁 
  • Cream Cheese: My only preference/suggestion here is that the cream cheese be softened. No one likes clumpy cream cheese, friends.

Step-By-Step Instructions

  1. Make the creamy sauce. In a large bowl, add the cream cheese, sour cream sugar, and vanilla extract.  Cream cheese, sour cream, sugar, and vanilla extract in a bowl.
  2. Using an electric mixer, cream the mixture until smooth. A hand mixer creaming the white dressing for the grape salad.
  3. Place the seedless grapes in a very large bowl. Green and red grapes in a glass bowl.
  4. Fold the creamy mixture into the grapes. A sweet white sauce plopped on top of a bowl of red and green grapes.Creamy grape salad in a bowl.
  5. Garnish. Before serving sprinkle the top of the salad with brown sugar and chopped pecans.

Recipe Tips

  • Chill the finished grape salad with cream cheese sauce for at least an hour prior to serving. (This is a great recipe to make ahead of time for that very reason!)
  • Use full fat sour cream and cream cheese for thicker and creamer results. If you use a lower fat you risk the dressing getting a tad runnier. You can also use yogurt in place of sour cream for a healthier option, but again, flavor and texture will be different from my recipe. 
  • Topping the grape salad with pecans and brown sugar is optional, if you’d rather not add chopped pecans to the top of the salad you can add toffee bits, chopped walnuts, or salted cashews. You can also eat the salad without the toppings.

Storing Instructions

Leftovers can be stored in the fridge for up to 3 days. However, if you store extra cream mixture separate from the grapes and nuts in an airtight container, it will last in the fridge for 5-6 days. Then you can combine it with the grapes and nuts upon serving.

FAQs

How many cups is 1 pound of grapes?

About 2.5 cups.

How much does this recipe make?

A lot! 4 lbs of grapes worth. I usually half the recipe if I’m making it for my family. However, this is a great pot-luck recipe so if making it for more than 6 people, make the full batch (as written in the recipe card).

Can I substitute something healthier for sour cream?

Sure thing. Yogurt is a great substitute for sour cream. I’d use plain to avoid clashing flavors. Just remember that the result of the recipe with yogurt will be slightly different than if made with sour cream.

Grape salad on a fork.

Other Fun Salad Recipes

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Overhead photo of creamy grape salad topped with brown sugar and chopped pecans.
Print Review
5 from 3 votes

Grape Salad

This creamy grape salad is the perfect side dish! Top it with brown sugar and toasted pecans.
Prep Time: 10 mins
Chill Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 12 servings

Ingredients
 

  • 8 oz cream cheese - softened
  • 1 cup sour cream
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 lbs seedless grapes - red or green, or a combination of both
  • 3 tablespoons brown sugar

Instructions
 

  • In a large bowl add the cream cheese, sour cream, sugar, and vanilla extract. Using an electric mixer, beat the mixture until smooth. 
  • Place the grapes in a large bowl. Fold the creamy mixture into the grapes.
  • Cover the bowl and refrigerate until ready to serve. When ready to serve, sprinkle the brown sugar overtop. 
  • Optional: garnish the top with chopped pecans for added crunch.

Notes

Chill the grape salad for at least an hour prior to serving. (This is a great recipe to make ahead of time for that very reason!)
Topping the grape salad with pecans and brown sugar is optional, if you’d rather not add chopped pecans to the top of the salad you can add toffee bits, chopped walnuts, or salted cashews. You can also eat the salad without the toppings.
Use full fat sour cream and cream cheese for thicker and creamer results. If you use a lower fat you risk the cane of the dressing getting a tad runnier. You can also use yogurt in place of sour cream, but again, flavor and texture will be different from my recipe.
Storing: Leftovers can be stored in the fridge for up to 3 days.
Recipe from my mother-in-law, Laurie.

Nutrition

Calories: 251kcal (13%)Carbohydrates: 40g (13%)Protein: 3g (6%)Fat: 10g (15%)Saturated Fat: 6g (30%)Cholesterol: 31mg (10%)Sodium: 80mg (3%)Potassium: 346mg (10%)Fiber: 1g (4%)Sugar: 36g (40%)Vitamin A: 473IU (9%)Vitamin C: 5mg (6%)Calcium: 57mg (6%)Iron: 1mg (6%)
Course: Side Dish
Cuisine: American
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