Grape Salad Recipe

Creamy, crunchy, and sweet, this easy Grape Salad recipe is a refreshing side dish or dessert made with juicy grapes, a tangy cream cheese dressing, and a brown sugar pecan topping. Perfect for potlucks, holidays, or summer gatherings!

Course Salad, Side Dish

Cuisine American

Keyword grapes

Prep Time 10

Chill 1

Total Time 1 10

Servings servings

Calories 281kcal

Ingredients

2 pounds red seedless grapes stems removed
2 pounds green seedless grapes stems removed
8 ounces cream cheese softened to room temperature
1 ¼ cup plain Greek yogurt or sour cream
1 teaspoon vanilla extract pure
½ cup granulated sugar
¼ cup brown sugar
¾ cup chopped pecans

US Customary - Metric

Instructions

Pull the grapes off the stems. Wash the grapes well and then pat dry. They can sit in the colander to continue to dry while you make the sauce.
Combine the cream cheese, Greek yogurt (or sour cream), vanilla, and granulated sugar in a large bowl. Beat with an electric mixer until smooth and well combined.
Gently fold in the grapes using a rubber spatula, working until the grapes are thoroughly coated.
Combine the brown sugar and chopped pecans in a small bowl, toss to coat.
Stir in half of the pecan mixture into the grape salad. Use the remaining half for topping once prepared.
Cover and refrigerate for 1 hour, or overnight, to allow the flavors to meld together.
Keep refrigerated until ready to serve.
Serve cold.

Notes

Any seedless grapes will work for this recipe. Red, black, or green. You can use one color or mix and match varieties.

The grapes can be sliced in half if desired. The longer it sits, the juices will begin to seep out when making this with sliced grapes. If you do slice them, it’s best to enjoy this salad the same day.

Chopped walnuts can be used in place of the pecans.

STORING
This recipe is best enjoyed the same day for freshness. Refrigerate any leftovers in an airtight container for up to 2 days.

Nutrition