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

This creamy grape salad is the perfect side dish! Top it with brown sugar and toasted pecans.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 251kcal

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 | Carbohydrates: 40g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 80mg | Potassium: 346mg | Fiber: 1g | Sugar: 36g | Vitamin A: 473IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg