Grape Salad

This classic creamy grape salad is a quick treat made with mix of juicy red and green grapes tossed in a simple blend of cream cheese, sour cream and sugar then topped with crunchy pecans and a sprinkle of brown sugar.

Be sure to try these other easy recipes that are always a big hit! Fruit Salad with Honey Lime Dressing, BLT Pasta Salad, and this Strawberry Fluff Recipe.

Easy Grape Salad Recipe

We love how easy making this dessert salad is for taking to potlucks or for a quick side dish for burger nights at home.

It’s refreshing on warm days to have a and creamy taste that appeals to all ages. The combination of sweet grapes and creamy dressing with a hint of vanilla is simply irresistible.

Ingredient for this Fruit Salad

Here’s a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card with amounts.

• Cream cheese – Softened to room temperature.
• Sour cream – Adds a slight tanginess
• Sugar – Use granulated sugar or powdered sugar for the perfect added sweetness.
• Vanilla extract – Adds a warm, aromatic flavor.
• Grapes – Although I love using a mixture of seedless red grapes and green grapes, you can use all of one color.
• Pecans – chopped. You can use them raw or toast them for extra flavor. 
• Brown sugar (optional) – Adds a caramelized sweetness on top. You can use dark or light brown sugar.

Variations

How to Make This Dessert Salad:

Make the Creamy Dressing

Step 1: In a large mixing bowl, add the softened cream cheese and beat with an electric mixer on medium speed until smooth.

Step 2: Add in the sour cream, sugar, and vanilla extract, and blend until well combined. 

Step 3: Then add the grapes and chopped nuts, and gently stir to coat the grapes completely with the cream cheese mixture.

Step 4: Cover and place in the refrigerator to chill and set for at least one hour.

Step 5: Sprinkle with brown sugar and pecans, if desired.

Tips:

• Bring the cream cheese to room temperature by letting it sit on the counter for about 30 minutes.
• Toast the nuts in the oven at 350° F for 8-10 minutes, in a skillet on medium heat on the stovetop for 5 minutes, stirring often or in the microwave on a paper towel for 45 seconds – 1 minute.
• Keep the salad in the refrigerator until ready to serve. 

How to Store Leftovers:

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Freezing grape salad is not recommended.

FAQ’s

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