Description

This Easy Grape Salad features a creamy blend of cream cheese, sour cream, and vanilla, combined with sweet red seedless grapes and topped with a crunchy, caramelized walnut or pecan brown sugar topping. It’s a refreshing, chilled dessert or side dish that is simple to prepare and perfect for gatherings or summertime meals.

Ingredients

Creamy Base

8 ounces cream cheese, softened
1 cup sour cream
1/4 cup granulated sugar
1 teaspoon vanilla extract

Salad

4 pounds red seedless grapes, chilled (about 10 cups)

Topping

3/4 cup brown sugar
1 cup walnuts or pecans, toasted and chopped

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Instructions

Make the Creamy Base: In a large mixing bowl, combine the softened cream cheese, sour cream, granulated sugar, and vanilla extract. Stir the mixture thoroughly until smooth and evenly combined. Use a whisk if needed to break up any lumps and achieve a creamy texture.
Fold in Grapes: Gently fold the chilled red seedless grapes into the cream cheese mixture. Toss carefully to ensure that all grapes are evenly coated with the creamy mixture without bruising or crushing them.
Prepare the Topping: In a separate small bowl, combine the brown sugar with the toasted and chopped walnuts or pecans. Stir until the sugar is well incorporated with the nuts, creating a crunchy sweet topping.
Assemble and Chill: Sprinkle the brown sugar and nut mixture evenly over the top of the grape salad. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour or overnight. This chilling time allows the flavors to meld and the salad to set properly.
Serve: Serve the grape salad cold by scooping portions into individual bowls or plates. Enjoy it as a fresh, sweet dessert or a delightful side dish at any occasion.

Notes

Chilling the grapes before mixing helps keep the salad refreshing and crisp.
To toast nuts, spread them in a single layer on a baking sheet and bake in a 350°F (175°C) oven for 5-8 minutes or until fragrant.
You can substitute sour cream with Greek yogurt for a slightly tangier and lower-fat option.
For a colorful variation, mix red and green grapes.
This salad tastes even better after sitting overnight, allowing flavors to fully develop.