Description
A creamy and refreshing grape salad featuring seedless grapes tossed in a smooth cream cheese and sour cream dressing, topped with toasted pecans and a sprinkle of brown sugar for a perfect balance of sweet and crunchy flavors. This make-ahead dish is ideal for potlucks, picnics, or as a delightful side for any meal.
Ingredients
Scale
Salad
- 4 cups seedless grapes (red, green, or a mix)
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Topping
- 1/4 cup brown sugar
- 1/2 cup chopped pecans (toasted)
- Optional: additional pecans and brown sugar for garnish
Instructions
- Prepare the Grapes: Wash the grapes thoroughly and remove all stems. Depending on your preference, cut the grapes in halves or leave them whole. Set aside for later use.
- Make the Dressing: In a large mixing bowl, beat the softened cream cheese and sour cream together until the mixture is smooth and creamy. Add the granulated sugar and vanilla extract, then continue mixing until everything is well incorporated and silky.
- Combine the Grapes and Dressing: Gently fold the grapes into the cream cheese mixture, making sure each grape is evenly coated with the dressing without crushing them.
- Toast the Pecans: Place the chopped pecans in a small skillet over medium heat. Toast them for 3 to 4 minutes while stirring occasionally until they turn lightly golden and release a fragrant aroma. Remove from heat and allow to cool.
- Assemble the Salad: Transfer the grape and cream cheese mixture to your chosen serving dish. Sprinkle the toasted pecans evenly over the top, then sprinkle the brown sugar over the pecans and grapes for added sweetness and texture.
- Chill: Cover the salad and refrigerate for at least 2 hours. This chilling step allows the flavors to meld beautifully together and the salad to thicken slightly.
- Serve: Before serving, garnish with additional pecans and a light dusting of brown sugar if desired. Serve chilled for the best flavor and texture experience.
Notes
- Use a mix of red and green grapes for a colorful presentation.
- Make sure to soften the cream cheese beforehand for easier mixing.
- Toast pecans carefully to avoid burning and ensure a nutty flavor.
- This salad tastes best after chilling for at least 2 hours but can be refrigerated for up to 24 hours.
- For a lower sugar version, reduce granulated and brown sugar quantities accordingly.
