Grape Salad with Cream Cheese Dressing and Toasted Pecans Recipe
This easy Grape Salad is a creamy, crowd-pleasing fruit salad perfect for parties or as a refreshing side dish. Cream cheese and sour cream form a luscious cheesecake-style dressing that coats sweet green and red grapes. Topped with crunchy pecans and a sprinkle of golden brown sugar, this salad combines creamy, sweet, and crunchy textures in every bite.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Dressing
- 8 ounces cream cheese, room temperature
- 1 cup sour cream, set out for 30 minutes
- ¼ cup granulated sugar (can use up to ½ cup)
- 1 teaspoon vanilla extract
Fruit
- 2 pounds seedless green grapes, rinsed and patted dry
- 2 pounds seedless red grapes, rinsed and patted dry
Topping
- ¼ cup light brown sugar
- ½ cup chopped pecans, divided
Instructions
- Prepare the dressing: In a large bowl or the bowl of a stand mixer, beat the softened cream cheese and sour cream together until smooth and creamy.
- Add sweetness and flavor: Mix in the granulated sugar and vanilla extract, beating until the mixture is smooth and well combined.
- Combine grapes and nuts: Fold in the green and red grapes along with half of the chopped pecans, making sure they are evenly coated with the creamy dressing.
- Chill the salad: Cover the bowl with plastic wrap and refrigerate for at least one hour, preferably overnight to allow flavors to meld.
- Prepare topping and serve: Just before serving, garnish the salad with a few extra halved grapes, sprinkle with light brown sugar, and top with the remaining chopped pecans. Serve chilled for best taste.
Notes
- Toasting pecans: Toast pecans at 350°F on a baking sheet lined with parchment paper or a silicone mat for 5 to 8 minutes, stirring occasionally, until fragrant and golden. Cool before chopping and adding to the salad for enhanced flavor.
- For extra sweetness, increase the granulated sugar in the dressing up to ½ cup depending on your preference.
- Best served well chilled and can be prepared a day in advance to deepen flavors.
- Use well-dried grapes to prevent the salad from becoming watery.
