Grape Salad
Our extra creamy grape salad is the perfect blend of sweet and crunchy! Made with juicy grapes, a tangy cream cheese mixture, and a delicious pecan and pretzel topping, this salad is a hit at any gathering.
Hey, friends! Today, I’m excited to share a fruit salad recipe that’s become a favorite in our household—it’s the classic Southern grape salad.
John absolutely loves it and affectionately calls it a “cheesecake salad.”
In fact, he wants to make one with blueberries instead of grapes. So, be on the lookout for a blueberry salad or blueberry cheesecake salad in the future.
Whether you’re serving it at a potluck, a barbecue, or as a quick dessert, this easy grape salad recipe is sure to be a hit.
What is Grape Salad?
Grape salad is a classic Southern dish that can be served as a side dish or a dessert.
It features juicy whole grapes coated in a creamy dressing of cream cheese, sour cream, and sugar, then topped with a crunchy blend of crunchy pecans and crushed pretzels.
The salad strikes a great balance between sweet, tangy, and salty flavors, making it a popular choice for gatherings and potlucks.
Tips
- Dry the Grapes Thoroughly: Make sure the whole grapes are completely dry before mixing them with the cream cheese mixture. This prevents the salad from becoming watery.
- Room Temperature Ingredients: Use room temperature cream cheese for a smoother and creamier mixture.
Variation
- Nut-Free Option: If you have a family member with nut allergies, you can omit the pecans and use extra crushed pretzels for added crunch.
Storage
Store the grape salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
For best results, add the pecan and pretzel topping right before serving to maintain its crunchiness.
Can I use more grapes than the recipe calls for?
Absolutely! The classic recipe uses 4 pounds of grapes, but we opted for 2 pounds to make it extra creamy. Feel free to adjust the amount of grapes to suit your preference.
How far in advance can I make this salad?
You can prepare the grape salad up to a day in advance but it stores for up to 3 days. Just keep in mind that the freshness of the salad will diminish the longer its stored.
Add the pecan and pretzel topping right before serving to keep it crunchy.
Other Summer Recipes to Try
Ingredients
- 2 pounds (900 g) seedless grapes, mix of red and green
- 8 ounces (225 g) block-style cream cheese, softened
- 8 ounces (225 g) sour cream, room temperature
- ½ cup (100 g) granulated sugar
- 1 teaspoon (5 mL) vanilla extract
- ½ cup (50 g) chopped pecans, toasted
- ¼ cup (50 g) light brown sugar
- ½ cup (50 g) crushed pretzels, optional
Instructions
- Wash and thoroughly dry the grapes, ensuring all stems are removed.2 pounds (900 g) seedless grapes
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the sour cream, granulated sugar, and vanilla extract, mixing until well combined and creamy.8 ounces (225 g) block-style cream cheese8 ounces (225 g) sour cream½ cup (100 g) granulated sugar1 teaspoon (5 mL) vanilla extract
- Gently fold the grapes into the cream cheese mixture, making sure they are evenly coated.
- Lightly toast the chopped pecans on the stove over low-medium heat for a few minutes until fragrant.½ cup (50 g) chopped pecans
- In a separate bowl, combine the toasted chopped pecans, light brown sugar, and crushed pretzels. Set aside.¼ cup (50 g) light brown sugar½ cup (50 g) crushed pretzels
- Cover the salad and refrigerate it for at least one hour to allow the flavors to meld together.
- Sprinkle the pecan topping evenly over the grape salad just prior to serving.
- Serve chilled.
Suggested Equipment
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of grape salad. Actual calories will vary.
Nutrition
Ingredients
- Seedless Grapes: A mix of red and green grapes adds color and flavor variety. They provide the juicy base for the salad.
- Cream Cheese: Softened cream cheese forms the base of the creamy mixture, adding richness and tanginess.
- Sour Cream: Adds a tangy flavor and helps to create a smooth, creamy texture.
- Granulated Sugar: Sweetens the creamy mixture, balancing the tanginess of the cream cheese and sour cream.
- Vanilla Extract: Adds a touch of warmth and enhances the overall flavor.
- Toasted Pecans: Provide a nice crunch that complements the creamy and juicy components. Lightly toast them on the stove for extra flavor. If you don’t have pecans, walnuts make a great substitute!
- Light Brown Sugar: Adds sweetness and a subtle caramel flavor to the topping.
- Crushed Pretzels: Give the salad a salty crunch, balancing the sweetness of the salad.
How to Make Grape Salad
- Wash and thoroughly dry the seedless red grapes and green grapes, ensuring all stems are removed.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the sour cream, granulated sugar, and vanilla extract, mixing until well combined and creamy.
- Fold the grapes into the cream cheese mixture, making sure they are evenly coated.
- Lightly toast the chopped pecans on the stove over medium heat for a few minutes until fragrant.
- In a separate bowl, combine the toasted chopped pecans, light brown sugar, and crushed pretzels.
- Cover the salad and refrigerate it for at least one hour to allow the flavors to meld together.
- Add the pecan brown sugar mixture just prior to serving.
- Serve chilled as a dessert or side dish.
