Description
This refreshing grape salad combines juicy grapes with a creamy, sweet dressing, topped with a crunchy brown sugar and pecan topping. It’s a crowd-pleaser perfect for potlucks, holiday tables, or a light dessert.
Ingredients
Units
Scale
For the salad:
- 2 lbs (900 g) seedless red grapes, washed and halved if large
- 2 lbs (900 g) seedless green grapes, washed and halved if large
For the creamy dressing:
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 g) sour cream
- 1/3 cup (70 g) granulated sugar
- 1 teaspoon vanilla extract
For the topping:
- 1/4 cup (50 g) light brown sugar
- 1/2 cup (50 g) chopped pecans or walnuts
Instructions
- Prepare the dressing:
- In a mixing bowl, beat the softened cream cheese, sour cream, granulated sugar, and vanilla extract until smooth and creamy.
- Combine the salad:
- In a large serving bowl, gently toss the red and green grapes with the creamy dressing until evenly coated.
- Add the topping:
- Sprinkle the brown sugar and chopped pecans over the top of the salad. For added crunch, you can toast the pecans beforehand.
- Chill and serve:
- Cover the bowl and refrigerate for at least 1 hour to let the flavors meld. Serve cold.
Notes
- For added flavor, mix 1/2 teaspoon cinnamon into the brown sugar topping.
- Substitute Greek yogurt for sour cream for a lighter option.
- If you prefer more texture, add mini marshmallows or coconut flakes to the salad.
- Store leftovers in the refrigerator for up to 3 days.