Grape Salad

This easy grape salad is so fun and delicious. Plump grapes covered in a silky smooth dressing and topped with cruncy pecans and brown sugar make the perfect combination.

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Table of Contents

GRAPE SALAD INGREDIENTS
HOW TO MAKE THIS GRAPE SALAD RECIPE
HOW TO SERVE
STORAGE
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This refreshing grape salad is packed with colorful, juicy grapes and a sweet cream cheese dressing to create a delicious fruit salad dessert. A sprinkling of brown sugar and crunchy pecans on top is the perfect finishing touch to this tasty dish.

A fruit-based dessert salad is such a fresh finish to a meal. Try out our Watergate Salad and Fruit Salsa with Cinnamon Chips for more delicious recipes.

GRAPE SALAD INGREDIENTS

Grape Salad raw ingredients that are labeled

You’ll need:

2 pounds seedless green grapes, about 2.5 cups of grapes
2 pounds seedless red grapes, about 2.5 cups of grapes
3-ounce package cream cheese, softened
¼ cup + 1 tablespoon sour cream
3 tablespoons granulated sugar
1 teaspoon + ½ teaspoon vanilla extract

For the Brown Sugar and Pecan Topping

1 tablespoon light brown sugar
2 tablespoons + ½ tablespoons chopped pecans

PRO TIP:

Make sure you buy seedless grapes for this recipe. If the green or red ones at the grocery store don’t look nice, you can just use one color in the salad as long as the amount of grapes adds up to 4 pounds of grapes.

PRO TIP:

Grapes are not in season until August – October. When you make a recipe when grapes are not in season, they don’t pack as much of a punch with flavor. They are also not as firm bursting with juice when you bite into them. Firmness impacts the way the sour cream mixture sticks to them as you stir to coat them because they are more likely to get mashed if they are out of season. Make this great recipe in August for crunchy perfectly ripe grapes that hold their own in the stirring process and taste delicious and fresh!

SUBSTITUTIONS AND ADDITIONS

GREEK YOGURT: You can use greek yogurt in place of the sour cream. It provides a similar tanginess to the creamy dressing.

FRUIT: Strawberries, apples, or any other fresh fruit you like could be added to the salad with the grapes or replace the grapes entirely.

CANDY BARS: Mix in pieces of candy bars for a fun addition to this fresh salad. A little bit of toffee bits sprinkled on top along with the brown sugar and pecans would be yummy as well.

HOW TO MAKE THIS GRAPE SALAD RECIPE

STEP ONE: Wash the fresh grapes and allow them to dry. Set them aside.

PRO TIP:

The dressing will stick much better to dry grapes.

PRO TIP:

If you are making this salad for younger kids, you can cut the whole grapes into smaller, bite-sized pieces.

STEP TWO: Using a stand mixer, or a medium-sized mixing bowl and a hand mixer on medium-high speed, cream together the cream cheese and sour cream for 2 minutes.

PRO TIP:

Make sure your cream cheese is at room temperature to ensure you don’t end up with lumps in your dressing.

Grape Salad process shot of ingredients in a bowl

STEP THREE: Keeping the mixer on medium-high, add the vanilla extract and white sugar. Blend for an additional 30 seconds until the mixture is smooth.

STEP FOUR: In a large bowl, toss together the green and red seedless grapes to evenly mix them together.

STEP FIVE: Using a large wooden spoon or a silicone spatula, pour the cream cheese mixture over the top of the grapes. Stir the grapes and cream cheese mixture to coat the grapes thoroughly.

Grape Salad process shot of grapes and cream cheese mixture being combined in a bowl

STEP SIX: Tightly cover the grape salad with plastic wrap and place it in the refrigerator for at least 30 minutes.

STEP SEVEN: Just before serving, remove the grape salad from the refrigerator and evenly sprinkle the salad with brown sugar and chopped pecans.

PRO TIP:

You could toast your pecans before sprinkling them on the top of the salad for even more flavor.

HOW TO SERVE

The easy side dish tastes best when chilled so keep it in the fridge until you are ready to serve it. This would be a perfect addition to a grilled meal such as grilled chicken, potatoes, and sauteed vegetables. It would also be a crowd pleaser at bridal or baby showers or for a special occasion meal with all the fixings, including glazed ham, roasted vegetables and sweet potatoes.

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STORAGE

IN THE FRIDGE: Any leftovers from this grape salad dessert should be stored in an airtight container in the refrigerator for up to 3 to 4 days.

IN THE FREEZER: This salad is not recommended for freezing.

close up shot of Grape Salad garnished with chopped pecans

Take a different type of salad to summer potlucks this year, and you will have everyone raving about it. The combination of flavors with the delicious dressing and crisp grapes will make kids and adults alike go crazy for this creamy grape salad recipe.

FREQUENTLY ASKED QUESTIONS

How do I store this grape recipe?

This simple grape salad recipe can be stored in the refrigerator for up to 3 to 4 days.

What kind of grapes are best for this salad?

The best grapes for this easy grape salad recipe are red and green seedless grapes. You don’t want to be using a variety of grapes that have seeds in them for this salad.

What can I serve with grape salad?

This simple recipe would be a perfect side dish for a potluck or to take to summer parties. It would be delicious as a dessert for a summer grilled meal such as grilled chicken and corn on the cob.

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Grape Salad

5 from 3 votes

This easy grape salad is so fun and delicious. Plump grapes covered in a silky smooth dressing and topped with cruncy pecans and brown sugar make the perfect combination.

Prep Time 5

Total Time 35

Servings

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Ingredients

2 pounds seedless green grapes about 2.5 cups
2 pounds seedless red grapes about 2.5 cups
3 ounces cream cheese softened
¼ cup + 1 tablespoon sour cream
3 tablespoons granulated sugar
1½ teaspoons vanilla extract
1 tablespoons light brown sugar
2½ tablespoons pecans chopped

Instructions

Wash and dry the seedless grapes. Allow the grapes to dry and set them aside.
Using a stand mixer, or a medium-sized mixing bowl and a handheld mixer on medium-high speed, cream together the cream cheese and sour cream for 2 minutes.
Keeping the mixer speed on medium-high, add the vanilla extract and granulated sugar. Blend for an additional 30 seconds until the mixture is smooth.
In a large mixing bowl, toss together the green and red seedless grapes to evenly mix the grapes together.
Using a large wooden spoon or a silicone spatula, pour the cream cheese mixture over the top of the grapes. Stir the grapes and cream cheese mixture to coat the grapes thoroughly.
Tightly cover the grape salad and place it in the refrigerator for at least 30 minutes.
Just before serving, remove the grape salad from the refrigerator and evenly sprinkle the salad with brown sugar and chopped pecans.

Notes

TIP: Make sure you buy seedless grapes for this recipe. If the green or red ones at the grocery store don’t look nice, you can just use one color in the salad as long as the amount of grapes adds up to 4 pounds of grapes.

TIP: Grapes are not in season until August – October. When you make a recipe when grapes are not in season, they don’t pack as much of a punch with flavor. They are also not as firm bursting with juice when you bite into them. Firmness impacts the way the sour cream mixture sticks to them as you stir to coat them because they are more likely to get mashed if they are out of season. Make this great recipe in August for crunchy perfectly ripe grapes that hold their own in the stirring process and taste delicious and fresh!

TIP: The dressing will stick much better to dry grapes.

TIP: If you are making this salad for younger kids, you can cut the whole grapes into smaller, bite-sized pieces.

TIP: Make sure your cream cheese is at room temperature to ensure you don’t end up with lumps in your dressing.

TIP: You could toast your pecans before sprinkling them on the top of the salad for even more flavor.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Lexus Monroe Editorial Assistant

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