Description
Grape lovers rejoice with this creamy, sweet best grape salad recipe that blends crisp grapes, tangy cream cheese, and crunchy pecans. Cool summer gatherings find perfection in this simple, delightful side dish you’ll crave again and again.
Ingredients
Scale
Grapes:
- 2 lbs (900 g) seedless red grapes, washed and halved if large
- 2 lbs (900 g) seedless green grapes, washed and halved if large
Creamy Dressing:
- 8 ounces (225 g) cream cheese, softened
- 1 cup (240 g) sour cream
- ⅓ cup (70 g) granulated sugar
- 1 teaspoon vanilla extract
Topping:
- ½ cup (50 g) chopped pecans or walnuts
- ¼ cup (50 g) light brown sugar
Instructions
- Whip the creamy base by blending cream cheese, sour cream, granulated sugar, and vanilla extract until silky and uniform in texture, ensuring no lumps remain.
- Select fresh, plump red and green grapes, carefully washing and patting them completely dry to prevent excess moisture in the salad.
- Transfer the cleaned grapes into a spacious mixing bowl, gently folding the prepared creamy mixture until each grape is evenly and delicately coated.
- For maximum flavor complexity, toast the pecans in a dry skillet over medium heat until they release a rich, nutty aroma, stirring constantly to prevent burning.
- Scatter the golden-brown pecans and brown sugar generously across the grape mixture, creating a delightful textural contrast between the smooth grapes and crunchy topping.
- Seal the bowl with a tight-fitting lid or plastic wrap, allowing the salad to rest and meld flavors in the refrigerator for a minimum of one hour before serving.
- Just before presenting, give the salad a gentle stir to redistribute the dressing and toppings, ensuring each serving delivers a perfect blend of sweet, creamy, and nutty elements.
Notes
- Cream cheese should be at room temperature to ensure a smooth, lump-free dressing that coats the grapes evenly.
- Toast pecans in a dry skillet for 3-4 minutes to enhance their nutty flavor and add a delightful crunch to the salad.
- Make this dish lighter by substituting Greek yogurt for sour cream and using a low-fat cream cheese to reduce calories without sacrificing taste.
- Prepare the salad up to a day in advance, but add the pecan topping just before serving to maintain its crisp texture and prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Snacks, Desserts
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 243
- Sugar: 24 g
- Sodium: 56 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 29 mg