Easy Creamy Grape Salad Recipe

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This classic grape salad recipe features a lightly sweetened cream cheese sauce. Topped with chopped pecans and a sprinkling of brown sugar, serve as a side dish or dessert.

close up of bowl of grape salad topped with nuts in a small bowl

I am a super fan of salads, especially when they are sweet fruit salads (lol!). They are easy to make and people always go crazy over them when served at a party, special occasion or holiday. 

Grape salad is an oldie, but it sure is a goodie and has been made more times than I can count. Our family also likes these retro salads which is why I shared my Cousin Betty’s Best Pistachio Pudding and my Mom’s Creamy New York Fruit Salad. Recipes this good deserve to be shared with the world! 

And this is an excellent cold salad recipe for warmer months, and it’s especially refreshing during the summer. 

ingredients labeled to make creamy grape salad with cream cheese

What Is Grape Salad Made Of?

  • seedless green grapes
  • red seedless grapes
  • sour cream
  • cream cheese
  • granulated sugar
  • vanilla extract
  • Light brown sugar (optional)
  • Chopped pecans (optional)
Tip
  • This recipe works best with smaller, bite-size grapes. If your grapes are on the larger size, cut them in half.

Let’s Make Grape Salad with Cream Cheese 

Take the grapes off of the stems and wash them. Drain and thoroughly pat dry. 

sour cream and cream cheese in a glass mixing bowl being stirred together

Combine the sour cream and cream cheese in a large mixing bowl. Mix until it’s smooth and creamy. 

Add in the sugar and vanilla and stir until combined. 

creaming the sugar and vanilla into the cream cheese

Gently fold in the grapes until fully coated with the dressing. 

red and green grapes being mixed into the cream cheese and sour cream mixture

Cover the mixing bowl with plastic wrap and place it in the fridge to chill for at least 1 hour before serving.

Before serving, sprinkle a little brown sugar and chopped pecans on top as a garnish if desired. 

Substitutions and Variations

  • For a fluffier dressing, you can mix the cream cheese with a little marshmallow fluff. 
  • If you don’t want to use two different varieties of grapes that’s okay. You can choose just one kind – just make sure they are seedless. 
  • Instead of pecans, top the grape salad with slivered almonds, chopped walnuts, or even pistachios. 
  • Need to replace the table sugar with something else? You can drizzle in honey or maple syrup. 
  • Greek yogurt can be substituted for the sour cream if preferred. 
  • I’ve seen some versions of this salad with pieces of candy mixed in, such as chopped Snickers, Heath, Butterfinger, and Twix. 
  • Crumble cookies or graham crackers on top just before serving.
  • If you want to cut some of the fat or calories, it’s okay to use reduced fat or non fat cream cheese and sour cream.
creamy grape salad with pecans in a small bowl

Expert Tips for Making the Best Classic Grape Salad

  • For easier mixing, allow time for the sour cream and cream cheese to come to room temperature. If the cream cheese is too cold you will have lumps in the salad. 
  • I recommend using an electric mixer when beating the cream cheese and sour cream. 
  • While you can serve Grape Salad immediately it tastes best after it’s had a chance to chill for a little bit. 
  • Garnish with brown sugar just before serving so it doesn’t sink/melt into the salad. 
  • It’s best if you can find grapes that are more of a bite-size because it makes the salad easier to eat. You can also cut larger grapes in half, which is a good idea anyway if little ones will be eating.
  • Be sure that the grapes are completely dry. If they aren’t the salad dressing will not stick to the grapes. 
  • Feel free to adjust individual ingredients. We recommend starting with our base recipe, then adjusting ingredients to your taste preferences. Make adjustments to the sauce before adding the grapes.
  • Level up your presentation by serving in small parfait glasses or individual serving dishes. 
  • When choosing grapes at the store, look for firm ones. If their are mushy ones, pick those out when you are washing them.

How Long Does Creamy Grape Salad Last In The Refrigerator? 

When stored in the fridge in an air-tight container, Grape Salad with last for about 4 days.

Can You Freeze It? 

We don’t recommend freezing fruit salad. Freezing will alter the texture of the sauce and the grapes will be soggy. 

Is Grape Salad a Side Dish or Dessert?

While this question has been hotly debated, I don’t think there’s a right or wrong answer. We typically serve these classic salad recipes as side dishes but you can certainly use them as a dessert option if preferred.

***Pin Easy Grape Salad Recipe for Later***

grape salad on a spoon over a bowl with text overlay

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close up of grape salad topped with nuts in a small bowl

Classic Creamy Grape Salad

This classic grape salad recipe features a lightly sweetened cream cheese sauce. Topped with chopped pecans and a sprinkling of brown sugar, serve as a side dish or dessert.
5 from 2 votes
Print Pin Rate
Course: Dessert, Salad, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 0 minutes
Chill Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 313kcal
Author: Lori @ A Reinvented Mom

Ingredients

  • 2 pounds seedless green grapes
  • 2 pounds red seedless grapes
  • ½ cup sour cream
  • 8 ounces cream cheese, room temperature
  • ¼ cup granulated sugar
  • 1 Tablespoon vanilla extract
  • Light brown sugar, optional
  • Chopped pecans, optional

Instructions

  • Remove grapes from the vines and wash thoroughly. Allow to fully drain and pat dry completely before proceeding.
  • In a large mixing bowl, combine the sour cream and cream cheese. Using an electric mixer, beat until smooth and creamy.
  • Add the sugar and vanilla, beating until combined.
  • Gently fold in the grapes until they’re fully coated.
  • Cover and chill for 1 hour before serving.
  • Garnish with a sprinkle of brown sugar and chopped pecans just before serving, if desired.

Notes

Tips for Making:
  • For easier mixing, allow time for the sour cream and cream cheese to come to room temperature. If the cream cheese is too cold you will have lumps in the salad. 
  • While you can serve immediately it tastes best after it’s had a chance to chill. 
  • Garnish with brown sugar just before serving so it doesn’t sink/melt into the salad. 
  • It’s best if you can find grapes that are bite-sized because it makes the salad easier to eat. You can also cut larger grapes in half, which is a good idea if younger children will be eating.
  • Be sure the grapes are completely dry so the salad dressing adheres to the grapes. 
  • Feel free to adjust individual ingredients. We recommend starting with our base recipe, then adjusting ingredients to your taste preferences. Make adjustments to the sauce before adding the grapes.
  • Level up the presentation by serving in small parfait glasses or individual serving dishes. 
  • When choosing grapes at the store, look for firm ones. Discard mushy grapes if found when washing them.
  • Refrigerate leftovers in an airtight container for up to 4 days.
Tried this recipe?Mention @AReinventedMom or tag #areinventedmom

Nutrition

Calories: 313kcal | Carbohydrates: 50g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 98mg | Potassium: 491mg | Fiber: 2g | Sugar: 43g | Vitamin A: 620IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 1mg

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.

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