Go Back
+ servings
grape salad topped with crushed pecans in a bowl

Grape Salad

This grape salad is a yummy combination of red & green grapes with creamy, sweet, and tangy dressing, topped with sweet brown sugar and crunchy walnuts!
Course Salad
Cuisine American
Keyword grape recipes, grape salad recipes
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Calories 735kcal
Author Kathleen


  • 2 pounds red seedless grapes
  • 2 pounds green seedless grapes
  • 8 ounces sour cream
  • 8 ounces cream cheese at room temperature
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract


  • 1 cup brown sugar packed
  • 1 cup pecans chopped


  • Salad: Wash the grapes (4 pounds) then lay them out on paper towels, turning over at least once, to dry thoroughly.
  • In a very large mixing bowl, using a handheld electric mixer, combine the cream cheese (8 ounces), sour cream (8 ounces), sugar (1/2 cup), and vanilla (1 cup) until smooth. Add grapes toss well to evenly coat. Cover and refrigerate at least 4 hours.
  • Topping: In a small mixing bowl, combine brown sugar (1 cup) and pecans (1 cup).
  • Spread salad out on a large rimmed serving dish or a 9 X 13-inch baking dish. Sprinkle with topping and serve.


  1. Grapes:  You can make a red grape salad, or use red and green grapes, or feel free to try this recipe with any fun varieties you find in your grocery store – tiny champagne grapes or tear-drop-shaped ones (sometimes called “witch fingers” or “chili pepper” grapes).
    • Just make sure they’re completely dry before you toss them with the dressing. If they’re wet, they’ll water down the creamy coating and keep it from clinging to the grapes like it’s supposed to.
  2. Pecans:  Toasting the pecans just until they’re fragrant brings out the extra flavor, so try and plan enough time to do that (I usually toast them while the salad is hanging out in the fridge).
    • Toasting can be done on a baking sheet at 350 degrees for about five minutes or in a skillet over medium heat for one or two minutes. Just watch the nuts carefully so they don’t burn.
    • Another tip is to go ahead and toast more nuts than you need. Since the oven’s already on and you’re going to the trouble anyway, you might as well have enough leftovers for your morning bowl of oatmeal or late-night ice cream snack.
    • One-Dish Dish:  I make the dressing in a bowl large enough to hold the grapes as well. That way, once the dressing is mixed you can toss the grapes directly into the same dish. We all appreciate having fewer dishes to wash, so make sure you grab a big mixing/serving bowl!
    • Refrigerating:  I like to let this rest in the fridge for a few hours minimum. Overnight works just fine, too, if you’d like to make it ahead. Just don’t add the topping until right before you’re ready to serve it, otherwise, you’ll miss out on the lovely crunchy goodness!


Serving: 1serving | Calories: 735kcal | Carbohydrates: 114g | Protein: 7g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 60mg | Sodium: 147mg | Potassium: 792mg | Fiber: 4g | Sugar: 103g | Vitamin A: 952IU | Vitamin C: 10mg | Calcium: 147mg | Iron: 2mg