Grape Salad Recipe

This Grape Salad is a cool, creamy, and surprisingly indulgent dish that balances juicy grapes with a sweet, tangy dressing and a crunchy topping. Whether I serve it as a side dish or a light dessert, it’s always a refreshing crowd-pleaser that disappears fast.

Why You’ll Love This Recipe

I love this recipe because it’s effortless to make, uses only a handful of ingredients, and is incredibly versatile. The grapes provide a fresh, crisp bite, while the creamy mixture of cream cheese and sour cream wraps them in smooth richness. The brown sugar and nut topping adds the perfect sweet crunch that takes it over the top. It’s ideal for potlucks, family dinners, or when I just want something sweet and fruity without baking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Seedless red grapes

• Seedless green grapes

• Cream cheese (softened)

• Sour cream

• Granulated sugar

• Vanilla extract

• Brown sugar (for topping)

• Chopped pecans or walnuts (optional, for topping)

Directions

1. I rinse the grapes and pat them completely dry with paper towels.

2. In a mixing bowl, I beat the cream cheese until smooth, then add the sour cream, granulated sugar, and vanilla extract, mixing until creamy and well combined.

3. I gently fold in the grapes until they’re evenly coated with the creamy mixture.

4. I transfer the salad to a serving dish and sprinkle brown sugar and chopped nuts evenly over the top.

5. I cover and refrigerate for at least 1 hour before serving, allowing the flavors to meld.

Servings and timing

This recipe makes about 8 servings. It takes only 15 minutes to prepare and needs at least 1 hour of chilling, so I usually plan for 1 hour and 15 minutes total.

Variations

I sometimes swap sour cream for Greek yogurt for a tangier, lighter twist. If I want to make it sweeter and more dessert-like, I add mini marshmallows or drizzle caramel sauce over the top. Toasted coconut or crushed pretzels also make fun, crunchy toppings. For a nut-free version, I leave out the pecans and add a sprinkle of granola just before serving.

Storage/reheating

I store leftovers covered in the refrigerator for up to 3 days. This salad is best served cold, and I never reheat it. If it releases a little moisture over time, I gently stir it before serving again.

FAQs

Can I make grape salad the night before?

Yes, I often make it a day ahead. I keep the topping separate and add it just before serving to maintain the crunch.

What types of grapes work best?

I like using a mix of red and green seedless grapes for color and flavor contrast. I always make sure they’re firm and sweet.

Can I use low-fat cream cheese or sour cream?

Yes, I’ve used low-fat or even fat-free versions, and the salad still tastes great—just slightly less rich and creamy.

How do I keep the salad from getting watery?

I dry the grapes thoroughly after washing and avoid overmixing. Also, chilling helps the creamy coating set up nicely.

Is grape salad a dessert or side dish?

It can be both! I serve it as a sweet side dish at barbecues and potlucks, or as a light dessert after a hearty meal.

Conclusion

This Grape Salad recipe is a simple yet luxurious dish I keep coming back to. It’s refreshing, creamy, and just the right balance of sweet and tangy. Whether I’m making it for a party or keeping it all to myself, it always delivers on flavor and fun.

Grape Salad Recipe

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings
• Category: Salad
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

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Description

This Grape Salad is a refreshing, creamy dish made with juicy grapes, a sweet tangy cream cheese dressing, and a crunchy brown sugar-nut topping. It’s perfect as a side dish or light dessert that comes together quickly and tastes indulgent.

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Ingredients

• 2 lbs seedless red grapes
• 2 lbs seedless green grapes
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup brown sugar (for topping)
• 1/2 cup chopped pecans or walnuts (optional, for topping)

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Instructions

1. Wash and dry grapes thoroughly using paper towels.
2. In a large bowl, beat cream cheese until smooth. Add sour cream, granulated sugar, and vanilla extract. Mix until well combined and creamy.
3. Gently fold in grapes until evenly coated with the cream mixture.
4. Transfer to a serving dish. Sprinkle brown sugar and chopped nuts over the top.
5. Cover and refrigerate for at least 1 hour before serving.

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Notes

• Swap sour cream with Greek yogurt for a lighter version.
• Add mini marshmallows or drizzle caramel for a dessert twist.
• Use granola or pretzels as a nut-free crunchy topping.
• Store topping separately if making ahead to keep it crunchy.
• Stir gently before serving if salad releases moisture after chilling.

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Nutrition

• Serving Size: 1/8 recipe
• Calories: 280
• Sugar: 28g
• Sodium: 60mg
• Fat: 13g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 25mg