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.
Servings: 13
Calories: 159kcal
Ingredients
- 2 pounds green seedless grapes about 2.5 cups
- 2 pounds red seedless grapes about 2.5 cups
- 3 ounces cream cheese softened to room temperature
- ¼ cup sour cream
- 1 tablespoon sour cream
- 3 tablespoons granulated sugar
- 1½ teaspoons vanilla extract
- 1 tablespoons light brown sugar
- 2½ tablespoons pecans chopped
Instructions
- Wash and thoroughly dry the seedless grapes, then set them aside to finish air-drying.
- Using a stand mixer, or a medium bowl with a handheld mixer on medium-high speed, beat together the cream cheese and sour cream for 2 minutes until smooth.
- With the mixer still on medium-high speed, add the vanilla extract and granulated sugar, then continue mixing for about 30 seconds until fully combined and creamy.
- In a large mixing bowl, combine the green and red seedless grapes and gently toss them together so they are evenly distributed.
- Using a large wooden spoon or silicone spatula, spoon the cream cheese mixture over the grapes and stir until all of the grapes are evenly coated.
- Cover the grape salad tightly and refrigerate it for at least 30 minutes before serving.
- Just before serving, remove the salad from the refrigerator and evenly sprinkle the top with brown sugar and chopped pecans.
Notes
- Be sure to use seedless grapes for this recipe.
- If the green or red grapes at the store are not looking their best, you can use just one color, as long as you have a total of 4 pounds of grapes.
- Grapes are typically in season from August through October. When they are out of season, they tend to be less flavorful and not as firm, which can affect both the taste and texture of the salad.
- Softer grapes are more likely to break apart when stirred, making it harder for the dressing to cling to them.
- The dressing will adhere much better if the grapes are completely dry before mixing.
- If you are serving younger kids, you can slice the grapes into smaller, bite-sized pieces before adding them to the salad.
- Make sure the cream cheese is at room temperature so it blends smoothly without leaving lumps in the dressing.
- For extra flavor, you can toast the pecans before sprinkling them over the top of the salad.
Nutrition
Calories: 159kcal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 25mg | Potassium: 292mg | Fiber: 1g | Sugar: 26g | Vitamin A: 214IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg
