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Close-up of grape salad showing creamy dressing and brown sugar pecan topping over red and green grapes — grape salad
Abdul Rehman

Grape Salad with Cream Cheese and Brown Sugar Crunch

Red and green seedless grapes coated in a sweet vanilla cream cheese dressing, finished with a brown sugar and pecan topping that adds crunch and a fudge-like sweetness. This grape salad takes 15 minutes of prep and can be made the night before.
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Prep Time 15 minutes
1 hour
Total Time 1 hour 15 minutes
Servings: 10
Course: Side Dish / Dessert
Cuisine: American
Calories: 350
Ingredients Method

Ingredients
  

For the Grapes and Dressing
  • 2 lbs red seedless grapes, washed and stems removed 900g
  • 2 lbs green seedless grapes, washed and stems removed 900g
  • 8 oz full-fat cream cheese, softened to room temperature 225g
  • 1 cup full-fat sour cream 240g
  • 1/3 cup granulated sugar 65g
  • tsp pure vanilla extract
For the Topping
  • 1/2 cup packed brown sugar 100g
  • 1/2 cup pecans, roughly chopped 55g

Method
 

  1. Wash all grapes under cold running water. Pat completely dry with a kitchen towel, remove any remaining stems, and let air out for a few minutes.
  2. Beat softened cream cheese in a large bowl until completely smooth and lump-free, about 1 to 2 minutes.
  3. Add sour cream, granulated sugar, and vanilla extract. Mix until the dressing is uniform and creamy.
  4. Fold in all grapes with a rubber spatula, turning gently from the bottom until every grape is coated.
  5. Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
  6. Just before serving, combine brown sugar and pecans. Sprinkle evenly over the chilled salad.
  7. Serve within 10 minutes of adding the topping.