Creamy Grape Salad

A refreshing and creamy grape salad made with halved grapes, a smooth cream cheese dressing, topped with crunchy pecans and brown sugar.

Prep Time 20

Total Time 50

Serving Size servings

2 pounds seedless green grapes Use seedless grapes for safety.
2 pounds seedless red grapes Use seedless grapes for safety.
8 ounces cream cheese, softened Soften to room temperature for smooth dressing.
1 cup sour cream Plain Greek yogurt can be substituted.
1/3 cup granulated sugar Can substitute with 1/4 cup honey or maple syrup.
2 teaspoons vanilla extract
2 tablespoons brown sugar For topping.
2 tablespoons chopped pecans Substitute with walnuts or toasted almonds; omit for nut-free.

Rinse grapes and pat dry. Halve each grape to reduce choking hazards.
In a large bowl, beat softened cream cheese with sour cream, granulated sugar, and vanilla extract until smooth.
Fold the halved grapes into the cream mixture until evenly coated.
Transfer the salad to a serving bowl, cover tightly, and refrigerate for at least 30 minutes.
Just before serving, sprinkle brown sugar and chopped pecans on top for added crunch.

Best served chilled. Store leftovers in an airtight container for up to 3 days. The salad is not suitable for freezing.