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Grape Salad Recipe

Course Appetizer, Dessert, Salad, Side Dish
Cuisine American
Keyword creamy-grape-salad-recipe, easy-grape-salad, grape-salad-recipe
Prep Time 10 minutes
Chill time 4 hours
Total Time 4 hours 10 minutes
Servings 12 servings
Calories 209kcal


  • 2 lbs seedless red grapes rinsed and dried
  • 2 lbs seedless green grapes rinsed and dried
  • 1 cup roughly chopped pecans toasted and divided
  • 1 8 ounce block Neufchatel cream cheese, softened (Or regular cream cheese)
  • 1 8 ounce container sour cream
  • ½ cup granulated sugar
  • 2 teaspoon pure vanilla extract
  • 2-3 tablespoon light brown sugar


  • Rinse and pick over grapes, remove stems and dry completely.
  • To toast pecans: Preheat oven to 350°F. Spread pecans in a single layer on a baking pan. Toast for 6-8 minutes until lightly golden and fragrant. Let cool, then chop.
  • To make the dressing: Add Neufchatel, sour cream, sugar and vanilla to a large mixing bowl. Cream together using an electric mixer for 2 minutes or until smooth and fully combined.
  • Use a large spatula or spoon to gently fold the grapes and toasted pecans into the dressing until evenly coated. (Reserve 3 tablespoons pecans for garnishing)
  • Place into an airtight container and chill for at least 4 hours or overnight.
  • Sprinkle the top with brown sugar and garnish with reserved pecans just before serving.
  • Store leftovers in an airtight container chilled for up to 3 days.


Serving: 1serving | Calories: 209kcal | Carbohydrates: 39g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 330mg | Fiber: 2g | Sugar: 34g | Vitamin A: 106IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg