Creamy Grape Salad

nibbleboard.com/recipes/grape-salad

Prep:10 min

Cook:5 min

Total:15 min

Servings:8

Ingredients

8 oz cream cheese, softened to room temperature
1 cup sour cream
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 cups small seedless red grapes, washed and dried
2 cups small seedless green grapes, washed and dried
1/2 cup pecans, toasted and chopped, divided

Topping

1/4 cup packed light brown sugar

Instructions

Toast pecans in a medium skillet over medium heat, stirring frequently, until fragrant and a shade darker, about 4-5 minutes. Transfer to a cutting board to cool, then roughly chop.
Beat cream cheese, sour cream, granulated sugar, and vanilla in a large bowl with a hand mixer until smooth and creamy, about 1-2 minutes.
Gently fold in the red grapes, green grapes, and 1/4 cup of the chopped toasted pecans until everything is evenly coated.
Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour or up to overnight.
Combine the remaining 1/4 cup pecans with the brown sugar. Sprinkle over the top of the salad just before serving.

Nutrition per Serving

402Calories

5gProtein

41gCarbs

27gFat

Chef Tips

Make sure the cream cheese is fully softened to room temperature — cold cream cheese will leave lumps in the dressing no matter how long you beat it.
Use firm, small grapes for the best texture. Soft or mushy grapes will release too much juice and water down the dressing.
Always add the brown sugar-pecan topping right before serving so it stays crunchy. If it sits too long, it melts into the dressing.
For a lighter version, swap the sour cream for plain Greek yogurt — you'll get the same tang with extra protein.
Pat grapes completely dry after washing. Any leftover water will thin out the creamy dressing.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The topping will soften over time but the salad will still taste delicious.