Name: Southern Grape Salad
Prep time: 10 min
Total time: 1 h 10 min
Cuisine: Southern
Ingredients: 4 cups red seedless grapes; 4 cups green seedless grapes; 8 oz cream cheese, softened; 1 cup sour cream; 1/3 cup granulated sugar; 1 tsp vanilla extract; 1/4 cup brown sugar (for topping); 1/2 cup chopped pecans (for topping)

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I love making Southern Grape Salad when I need a sweet, creamy side dish that’s easy to throw together but always steals the show. It’s full of fresh grapes tossed in a sweetened cream cheese mixture and finished with a crunchy brown sugar and pecan topping.

Why I’ll love this recipe

This salad is one of my favorites because it’s cool, creamy, and just indulgent enough to satisfy a sweet tooth without being a full-on dessert. I love the contrast between the juicy grapes and the richness of the dressing, and the crunchy topping makes it feel extra special. Southern Grape Salad

Ingredients

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

Here’s what I use:

red and green seedless grapes
cream cheese (softened)
sour cream
granulated sugar
vanilla extract
brown sugar (for topping)
chopped pecans (for topping)

Directions

I wash and dry the grapes thoroughly and pull them off the stems.
In a bowl, I beat the cream cheese, sour cream, granulated sugar, and vanilla until smooth.
I stir the grapes into the creamy mixture until everything is coated.
I chill the salad in the fridge for at least an hour.
Right before serving, I sprinkle brown sugar and pecans on top for that sweet, nutty crunch.

Servings and timing

This recipe serves about 12. It takes around 10 minutes to put together, then I let it chill for at least an hour before serving.

Variations

I like to change things up from time to time:

Use Greek yogurt instead of sour cream for a tangy twist
Add chopped apples or bananas for extra fruit texture
Use walnuts instead of pecans
Add a pinch of cinnamon to the topping for a fall flavor
Make it nut-free for allergies

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. I avoid freezing it because the grapes don’t thaw well. I always add the topping fresh before serving so it stays crisp.

FAQs

Can I make this a day ahead?

Yes, I often do. I just add the topping right before serving so it doesn’t get soggy.

Should I peel the grapes?

No need—I just wash and dry them well. The skins give a nice snap.

Can I use all green or all red grapes?

Yes, though I like using both for color and flavor variety.

Is this more of a salad or dessert?

It walks the line—it’s sweet enough for dessert but often served as a side at potlucks and holidays.

Can I make it lighter?

Yes—I swap in light cream cheese and Greek yogurt when I want a lower-fat version.

Conclusion

Southern Grape Salad is one of those unexpected hits that I keep coming back to. It’s sweet, creamy, and refreshing, with that irresistible crunch on top. Whether I’m taking it to a picnic or serving it at a holiday meal, it always disappears fast.