Creamy Grape Salad Recipe

Creamy grape salad is the highlight of any summer get-together – at least in my family, anyway.

And after one bite, I think you’ll agree it’s a winner.

Easy to make, no-bake, and super luxurious, this creamy grape salad recipe is light, bright, and borderline healthy.

Sure, it’s loaded with cream cheese, sour cream, and sugar, but it’s also brimming with grapes!

That’s nature’s candy right there.

This delightfully refreshing, not-too-sweet summer dish works as a side or dessert. So give it a try and let me know what you think.

Creamy Grape Salad with Pecans Recipe

Grape salad takes exactly ZERO culinary skills to prepare. If you can dump things in a bowl and stir, you’ve got it covered.

That fact and its fantastic taste are why it’s so popular. 

So if you’ve never tried creamy grape salad, you’re in for a real treat.

Sweet red grapes and sugar. Tart green grapes and tangy cream cheese. Nutty pecans and warm brown sugar.

It really does have it all. 

And even better, it’s creamy, crunchy, crispy, and luscious.

Serve it with BBQ, your next Holiday feast, or as a creamy dessert that’s light yet super satisfying.

Honestly, you can’t go wrong with this recipe. Period. 

Ingredients 

You’ll love how short and sweet this ingredient list is! In fact, you need just three simple components: 

• The Grapes – You’ll want a mixture of red and green seedless grapes for this recipe. Having both makes the dish more attractive and ensures every bite is balanced between sweetness and tartness. 

• The Sauce – To make the “sauce,” you’ll need sour cream, cream cheese, sugar, and vanilla. Start with room-temperature cream cheese, so it mixes easily, and go for full fat for the best results.

• The Toppings – Immediately before serving, add some brown sugar and chopped pecans. Just sprinkle them over the top for a sweet, nutty warmth you’ll love.

How to Make Creamy Grape Salad

This recipe is another super quick dish that’s ready in 1-2-3!

1. Make the sauce.

Combine the softened cream cheese with the sour cream, sugar, and vanilla. Mix the ingredients thoroughly until smooth.

I like to use a hand mixer, but you can do it by hand too. It just takes a bit more elbow grease. 

2. Mix in the grapes and chill.

Add the grapes to the bowl, then stir with a spatula until well coated.

Then, transfer the salad to a clean serving bowl, cover it, and stick it in the fridge.

It needs to chill for at least an hour, but four hours is better, and overnight is best.

3. Add the toppings, and serve.

When you’re to, sprinkle the brown sugar and pecans liberally over the top. Don’t stir!

Finally, serve and enjoy! 

Tips for the Best Grape Salad 

Here are a few tips to remember: 

• Let the cream cheese warm to room temperature. I’ve said it already, and I’ll probably say it again: the cream cheese needs to warm and soften before you use it. Otherwise, it’s very, very hard to mix it with the other ingredients – especially by hand. 

• Use yogurt or marshmallow creme instead of sour cream. Yogurt is a healthier alternative, but marshmallow creme is a sweeter one. (You can leave out the sugar if you go the marshmallow creme route.)

• Cut the grapes before adding them. We all know not to give whole grapes to little kids. So if you have kids (or elderly relatives) eating the salad, cut the grapes ahead of time.

• Ensure the grapes are firm and ripe. If the grapes are already going soft, don’t use them. They won’t be good in the salad, and the texture will be awful.

• Experiment with toppings. Some recipes use broken candy pieces instead of nuts and sugar. Try Heath bars, Twix, or another favorite candy. You can also swap out the pecans for walnuts or pistachios.

• Leave it in the fridge overnight if possible. The longer the salad chills, the better it tastes. Try to make it a day ahead of time if possible.

How to Store Leftovers

As I’ve already mentioned, the colder this salad is, the better it tastes. Luckily, that means storing it is no problem whatsoever. 

Simply wrap the serving bowl tightly in plastic wrap and stick it back in the fridge. Alternatively, you can transfer it to an airtight container.

Either will keep it fresh for about a week. Just be sure to mix it well before serving.

Also, don’t add the toppings until you’re ready to eat!

Unfortunately, this dish doesn’t freeze well. But luckily, it’s so easy to make, you can do it last minute.

More Creamy Desserts You’ll Love

5 Cup Salad
Ambrosia Salad
Watergate Salad
Trisha Yearwood Creamy Grape Salad Recipe