This easy grape salad is made with fresh grapes coated in a sweet cream cheese dressing then topped with crunchy pecans and brown sugar. It’s always a crowd-pleaser!
This classic Midwest salad could also qualify for dessert, too, just like my snicker salad and strawberry pretzel salad!
Table of Contents
Easy Grape Salad
This grape salad recipe comes together so easily that it’ll be one of the first things you think of when you’re asked to bring a recipe to a BBQ, potluck, or holiday gathering. It’s a crowd favorite, and something people enjoy over and over again!
Plump, juicy grapes are coated in a sweet and creamy dressing, topped with pecans and a sprinkling of brown sugar, then chilled until delightfully cold. It’s tart and sweet, juicy and crunchy, and chilled to perfection like my raspberry pretzel salad. The combination of flavors and textures is so good!
Recipe Ingredients
- Grapes: I like to use a mixture of seedless green grapes and red grapes.
- Cream cheese: Softened cream cheese is best so it combines fully in the dressing.
- Sour cream: Adds a small tangy, creamy taste to the dressing.
- Sugar: Both granulated sugar and brown sugar add a touch of sweetness to the dessert salad.
- Vanilla extract: Balances all the flavors for a rich taste.
- Pecans: Chopped pecans add a nice crunch. It’s optional but recommended!
Grape Salad Tips and Variations
- Rinse the grapes well, but also dry well. You want the dressing to stick to the grapes and not become a soupy mess.
- Cut grapes in half if you prefer. This is a great idea for little ones, it makes for an easier bite.
- Toast the pecans before sprinkling on top. Gives it a lighter crispier crunch and brings out its nutty flavor even more.
- Room temperature cream cheese and sour cream are needed for easy mixing. Making sure your cream cheese is soft enough will help avoid lumps and clumps in your dressing.
- Swap sour cream for plain or Greek yogurt or homemade whipped cream.
- Top with heath or snickers along with the pecans or instead.
- I used half green and half red for a nice balance, but you can definitely use one or the other. Remember red grapes are sweeter.
- Switch up the type of nut if pecans aren’t for you. Perhaps almonds or walnuts are more your style.
FAQs
When we think of salad we usually think of leafy greens, fresh veggies, and all kinds of crunchy textures. While all of that is true, we also know that a fruit salad, like this berry fruit salad or rainbow fruit salad, is its equally fresh, vibrant, and colorful cousin.
A grape salad is a dessert fruit salad, but can also be served in smaller portions as a side dish. It may remind you of when you add fruit to your bowl of yogurt, except this time there is more fruit than there is yogurt. And the yogurt is, instead, a cheesecake flavored dressing. And, it’s just grapes!
Yes but I would wait until you serve it then cut the grapes in half! This will make it easier to eat especially for little ones. If you cut them before combining the salad together, the grapes will release too much juice.
One pound of seedless grapes is equivalent to about 2 1/2 cups of grapes.
Make Ahead and Storage
- Make ahead: This salad is best served chilled, so making it ahead works in your favor! You can make it up to 24 hours ahead, but it should be chilled at minimum an hour before serving. Keep the bowl of assembled salad covered in plastic wrap in the fridge and then sprinkle the nuts and brown sugar on top just before consuming.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. It does not freeze well, mostly because it doesn’t thaw well. Not to worry, it will be gone in no time anyway!
Need more ways to use grapes? Chicken salad croissant and a summer version of this holiday sangria mocktail both include grapes and would be great additions to any summer menu!
More Dessert Salads
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Grape Salad
Ingredients
- 1 pound seedless red grapes
- 1 pound seedless green grapes
- 4 ounces cream cheese , softened
- ¼ cup sour cream
- 3 Tablespoon granulated sugar
- 3 Tablespoon light brown sugar , more for top if desired
- 1 teaspoon vanilla extract
Optional: 2 Tablespoon chopped pecans
Instructions
- Make sure grapes are thoroughly washed and dried. Lay on paper towels to dry.
- In a large bowl, beat the cream cheese with an electric mixer. Then mix in in the sour cream, sugar, brown sugar and vanilla. Beat until smooth and creamy.
- Mix the cream mixture and grapes together until coated.
- Refrigerate until ready to serve (at least 30 minutes). Sprinkle the top with extra brown sugar and pecans if desired. Serve chilled.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Desserts, Fruit Desserts, Fruit Salad, No-Bake, Nut-Free, Salads, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I made this for a work carry in and I had ro give the recipe to several people! It is so good! I used the Heath topping.
What a great dish to take to a carry-in! So glad you enjoyed it Bridget!
We go through a lot of grapes at out house & this may be our new favorite way to eat them! It’s so good!
Thank you for sharing this delicious recipe!! I will be making it all summer long! The cream mixture is so good & goes great with the grapes. We added some pecans for crunch!
This is the best dessert that I have had in a long time! I feel like it is healthier too with the grapes! My kids thought it was so yummy too. Made it on Mother’s Day and it did not last long!
I give this 5 stars for sure!