Grape Salad

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This creamy grape salad mixes red and green grapes with a rich, cheesecake-like dressing and a sweet pecan-brown sugar topping. It’s an easy, crowd-pleasing fruit salad, perfect for spring and summer.

See below the recipe card for step-by-step images.

Prep Time10

Total Time10

Course: Side Dish

Cuisine: American

Keyword: creamy grape salad, easy fruit salad, summer side dish

Servings: servings

Ingredients

8 ounce brick cream cheese , softened to room temperature
1 cup sour cream
¼ cup granulated sugar
1 ½ teaspoons vanilla
2 cups small seedless firm red grapes , washed and dried*
2 cups small seedless firm green grapes , washed and dried*
½ cup chopped toasted pecans (or walnuts), divided
¼ cup light brown sugar

Instructions

In a large mixing bowl with a handheld electric mixer, beat together the cream cheese, sour cream, sugar, and vanilla until well blended, creamy and smooth.
Gently fold in the red grapes, green grapes, and 1/4 cup of the pecans until everything is coated.
Cover and chill for at least 1 hour (or overnight).
Before serving, combine the remaining 1/4 cup pecans and the brown sugar; sprinkle over the top of the salad. Enjoy cold.

Video

Notes

*You could use all red or all green seedless grapes, but I recommend using equal amounts of both. Sweet red grapes offer a nice balance to tart green grapes, plus they look prettier too. Choose fresh grapes that are firm and not mushy or soft.

Nutrition