Grape Salad

Creamy Grape Salad is a classic Midwestern recipe that everyone loves for a side dish. Bursting with fresh, juicy grapes in a sweet and tangy cream cheese dressing that’s sprinkled with brown sugar and pecans. It’s makes the perfect easy side for a potluck, summer picnic or party!

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I first made grape salad with cream cheese a few years ago after there was a big rage all over social media about it. As in, people were sort of losing their minds about it – a salad with cream cheese and grapes?

Like other dessert salads, it’s apparently a popular side dish here in the Midwest but at the time I had missed the boat because I had never tried it despite growing up in Minnesota. I thought I had tried all of our famous potluck dishes, but I guess I was wrong! Grape salad was a new one for me.

I’ve had my fair share of cookie salad and Snickers salad, but I’d never heard about grape salad. So, of course, I had to try a recipe for grape salad myself to see what all the fuss was about!

why you’ll love this recipe

• It only takes a few minutes to prep everything before you leave it in the fridge for at least an hour.
• The combination of the crisp grapes and creamy, sweet dressing is out of this world delicious!
• You will never have to take an extra second to think about what to bring to your next potluck again. The decision is easy: grape salad! Everyone will be thrilled to see this out on the serving table.

Ingredients for creamy grape salad

• Whole grapes – A mixture of green seedless grapes and red seedless grapes. You could use all of one kind, but it’s fun to have both for color.
• Cream cheese – Make sure the cream cheese is softened. It makes it so much easier to combine with the other ingredients. You could also use plain Greek yogurt for a healthier, high protein option.
• Sour cream – The base of the dressing the grapes are tossed in. You can also use plain Greek yogurt.
• Vanilla extract – For flavor in the salad dressing.
• Sugars – We use granulated sugar and brown sugar in the dressings to add depth and flavor.
• Pecans – Add the perfect crunch in the salad. Walnuts could also be used if you don’t have pecans or prefer walnuts.

How to Make Grape Salad

1. In a large mixing bowl, beat the cream cheese, sour cream, sugar, and vanilla together until smooth.
2. Add washed and dried crisp grapes and toss to coat them evenly in the cream cheese mixture.
3. Cover the bowl and chill the salad until you’re ready to serve it, at least 1 hour.
4. Just before serving, sprinkle the brown sugar and pecans overtop.

how to store leftover grape salad

Fridge: Store leftover grape salad (if there are any!) in an airtight container in the fridge for up to 3 days. After that the grapes start to lose their crunch.

Freezer: Do not freeze this salad. When it thaws, it will come out very soft and mushy and not appetizing at all!

This creamy yet crisp salad is going to knock your socks off! You’ll be so glad you gave it a try.

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

4.91 from 22 votes

Grape Salad

Classic salad that's bursting with juicy fresh grapes in a sweet and tangy cream cheese dressing that's sprinkled with brown sugar and pecans.

Prep:15 minutes mins

Refrigeration Time:1 minute min

Total:16 minutes mins

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18

servings

Ingredients

• ▢ 8 ounces cream cheese softened
• ▢ 1 cup sour cream or non-fat Greek Yogurt
• ▢ ¼ cup white sugar
• ▢ 2 teaspoons vanilla extract
• ▢ 2 pounds seedless red grapes
• ▢ 2 pounds seedless green grapes
• ▢ 3 Tablespoons brown sugar
• ▢ 3 Tablespoons chopped pecans

Instructions

• In a large bowl, beat the cream cheese, yogurt, white sugar and vanilla until blended. Add grapes and toss to coat.
• Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar blend and pecans just before serving.

Tips

• We recommend using the full fat versions of cream cheese and sour cream. If you use low-fat options the dressing isn’t as creamy and can get watery.
• We recommend making sure the grapes are dry after rinsing them off so the dressing doesn’t get watery. Simply wash off grapes in a colander, then spread out on paper towels and blot of excess water.
• There is about 2 1/2 c. in a pound of grapes.
• If you have young kids feel free to cut the grapes in half so it’s safer for them to eat.
• Instead of chopped pecans you can substitute another nut like walnuts or you can even use chopped candy bars like Butterfingers or Snickers!

Nutrition Information

Calories: 171kcal (9%), Carbohydrates: 25g (8%), Protein: 2g (4%), Fat: 8g (12%), Saturated Fat: 4g (25%), Cholesterol: 21mg (7%), Sodium: 54mg (2%), Potassium: 238mg (7%), Fiber: 1g (4%), Sugar: 22g (24%), Vitamin A: 318IU (6%), Vitamin C: 3mg (4%), Calcium: 40mg (4%), Iron: 1mg (6%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.

More great Potluck Recipes

• Everyone always goes crazy for classic deviled eggs. They are always one of the first things to go!
• Broccoli salad is a perfect summer salad that is quick and easy. You only need 15 minutes to make it.
• Layers of chopped lettuce, peas, celery, onions, bacon, cheese and dressing make up the crowd favorite traditional 7-layer salad.
• Light, fluffy and creamy Cottage Cheese Jell-o Salad is a Midwestern classic fluff salad that you definitely need to add to your repertoire!
• A good old fashioned classic Pea Salad is a favorite dish served cold and enjoyed all year long.