Easy Grape Salad

This grape salad is sweet and tangy with the perfect pop of fresh-fruit texture. The fluffy dressing and sweet pecan topping make it a delicious side dish and dessert salad alike. You will love making this simple recipe for your spring and summer picnics and parties.

Course Side Dishes

Keyword creamy grape salad, easy grape salad recipe, grape salad, grape salad minnesota, midwestern salad recipe, red grape salad

Servings servings

Calories 175kcal

Author Shannah Coe

Ingredients

6 cups seedless grapes halved
8 ounces cream cheese softened
1 cup vanilla yogurt
½ cup sour cream
4 tablespoons brown sugar divided
2 tablespoons chopped pecans

Instructions

In a large mixing bowl, beat together the cream cheese, yogurt, sour cream, and 2 Tablespoons of brown sugar until smooth and creamy.
Add the halved grapes to the bowl and toss to coat the grapes in the mixture. Set aside.
Add the remaining pecans and remaining brown sugar to the bowl of a food processor. Pulse until the mixture is crumbly.
Sprinkle mixture over grape salad and serve immediately.

Notes

The grape salad can be refrigerated for up to three days. If preparing ahead of time, do no add the topping until you are ready to serve the dish as the nuts will soften in the refrigerator.
You can substitute plain Greek yogurt for the sour cream.
If you don’t want to use vanilla yogurt, you can also omit it and replace it with an equal amount of plain Greek yogurt + 1-2 teaspoons vanilla extract + 1 teaspoon brown sugar (optional).
The sauce will thin out while the dish rests and while being stored in the fridge. You can give it a toss to re-coat if needed.

Nutrition