Creamy Grape Salad

nibbleboard.com/recipes/grape-salad-recipe

Ingredients

Instructions

1. Toast the pecans in a dry medium skillet over medium heat, stirring frequently, until fragrant and a shade darker, about 4 to 5 minutes. Transfer to a cutting board to cool, then roughly chop.
2. Beat together the softened cream cheese, sour cream, granulated sugar, and vanilla in a large mixing bowl with an electric hand mixer until smooth, creamy, and no lumps remain.
3. Gently fold in the red grapes, green grapes, and 1/4 cup of the chopped toasted pecans until every grape is evenly coated in the dressing.
4. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour or up to overnight.
5. Combine the remaining 1/4 cup pecans with the brown sugar in a small bowl. Sprinkle the mixture over the top of the salad just before serving. Serve cold.

Nutrition per Serving

Chef Tips

• Soften cream cheese fully at room temperature for at least 30 minutes — cold cream cheese creates a lumpy dressing that won't coat the grapes evenly.
• Use small, firm grapes for the best texture. Soft or mushy grapes will release too much juice and water down the dressing.
• Pat your grapes completely dry after washing. Any lingering water will thin out the creamy coating and make the salad watery.
• Add the brown sugar and pecan topping right before serving — if it sits too long, the brown sugar dissolves and loses its crunch.
• Swap pecans for walnuts or candied nuts if you prefer. For a nut-free version, substitute with granola or skip the topping entirely.

Storage

Store leftover grape salad in an airtight container in the refrigerator for up to 3 days. The topping will soften over time, so add fresh topping to leftovers if desired.