Description
Creamy Grape Salad with red and green grapes in a luscious cream cheese dressing, topped with crunchy brown sugar pecans. Perfect for potlucks!
Ingredients
Scale
- 4 cups red seedless grapes, halved
- 4 cups green seedless grapes, halved
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup packed brown sugar
- 1/4 cup chopped pecans, for topping
Instructions
- Soften the Cream Cheese: Ensure cream cheese is softened. Microwave in 15-second intervals if needed, stirring each time.
- Combine Cream Cheese and Sour Cream: In a large bowl, combine softened cream cheese and sour cream.
- Mix Until Smooth: Beat until completely smooth and creamy. Scrape down the sides of the bowl.
- Add Sugar and Vanilla: Add granulated sugar and vanilla extract.
- Mix Again: Continue mixing until sugar is dissolved and dressing is light and fluffy. Adjust sugar to taste.
- Chill the Dressing (Optional): Chill the dressing for at least 30 minutes.
- Wash the Grapes: Wash red and green grapes under cold water. Remove stems or damaged grapes.
- Halve the Grapes: Halve each grape with a sharp knife.
- Dry the Grapes: Pat the halved grapes dry with paper towels.
- Combine Grapes and Dressing: In a large bowl, gently combine the halved grapes and the creamy dressing.
- Mix Gently: Gently fold the grapes into the dressing.
- Chill the Salad: Refrigerate the salad for at least 1 hour, or longer.
- Combine Brown Sugar and Pecans: In a small bowl, combine packed brown sugar and chopped pecans.
- Mix Well: Mix until evenly combined.
- Sprinkle Topping: Just before serving, sprinkle the brown sugar and pecan mixture evenly over the top of the chilled grape salad.
- Serve and Enjoy!
Notes
- Grape Variations: Use different types of grapes like black seedless or cotton candy grapes.
- Add Other Fruits: Add blueberries, strawberries, or mandarin oranges.
- Healthier Option: Substitute Greek yogurt for some or all of the sour cream.
- Cinnamon Hint: Add a pinch of cinnamon to the brown sugar and pecan topping.
- Make Ahead: Prepare the salad up to 24 hours in advance. Add topping before serving.
- Nut-Free Option: Omit pecans or substitute with toasted sunflower seeds or coconut flakes.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes