Grape Salad

This creamy grape salad recipe is made with both red and green grapes and a topping of crunchy-sweet pecans and brown sugar.

Why this recipe works

Grape salad is a staple dish around the holidays and during the warmer months at potlucks and picnics. It’s creamy like a Waldorf salad, sweet like a fruit salad, and a tad bit tart from the green grapes which pairs well against the sweetness of the sugared cream cheese coating. For a touch of additional texture, we’re adding toasted pecans and a sprinkle of brown sugar.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

GRAPES – You can use up to 5 pounds of grapes for this amount of cream base – it coats the grapes well. If you prefer, you can use all green or all red grapes. We like the mixture of both sweet and tart in this salad. Be sure the grapes are dried off well so that extra water doesn’t thin out the creamy dressing.

CREAM CHEESE – Regular or low-fat cream cheese can both be used here.

SOUR CREAM – Greek yogurt makes an excellent substitute for the sour cream and might appeal to the more health-conscious. You can even use vanilla Greek yogurt. The yogurt may be a bit thinner than sour cream, but the creamy sauce is thick and rich, and I found no need to further strain the yogurt when substituting.

TOPPING – The brown sugar will dissolve into the grape salad, and the pecans will turn soft – it’s best to add these over the top just before serving. Feel free to substitute the pecans with other nuts such as walnuts. Toasted pecans add some extra crunch and flavor. Spread pecans in a shallow baking dish and bake in a 350°F oven for 3-5 minutes until they become fragrant and begin to look toasted. Cool completely before sprinkling over the grape salad.

How to Make Grape Salad

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Rinse and drain grapes. Gently remove from stems and pat dry. Set aside.
2. In a large salad bowl, mix or beat together softened cream cheese, sour cream, granulated sugar, and vanilla extract until completely smooth.
3. Add the grapes into the creamy mixture and toss to fully coat all of the grapes.
4. Transfer to serving bowl if desired.
5. Just before serving, sprinkle brown sugar and toasted pecan pieces over the grape salad.

Frequently Asked Questions & Expert Tips

To store, cover the grape salad with plastic wrap or store it in an airtight container kept in the refrigerator for up to 2 days.

You can make this grape salad a day in advance if needed, though I would hold off on the nuts and brown sugar topping until just before serving. Store it tightly covered or in an air-tight container in the refrigerator until ready to serve. Do note that grape salad tastes best when eaten the same day it was made. We do not recommend freezing it.

Serving Suggestions

If you’re taking your grape salad to a party, optionally serve the brown sugar and pecans on the side so that guests can garnish as desired. Enjoy chilled.

For more ways to use up grapes, check out our prosecco vodka grapes or Christmas tree cheese platter for the holidays.

More Salad Recipes

• Cherry Fluff
• Ambrosia Salad
• Watergate Salad
• Chicken Salad with Grapes
• Strawberry Pretzel Salad
• Broccoli Cashew Salad

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