Creamy Grape Salad
Cold seedless grapes folded through a thick cream cheese and sour cream dressing, then finished with brown sugar and toasted pecans at the table. Ten minutes of work, an hour in the fridge, and one bowl feeds a crowd.
Ingredients
Creamy Base
- 8 oz (226 g) cream cheese softened
- 1 cup (240 ml) sour cream
- 1/3 cup (67 g) granulated sugar
- 1 tsp (5 ml) vanilla extract
Grapes
- 2 lb (900 g) red seedless grapes washed and patted dry
- 2 lb (900 g) green seedless grapes washed and patted dry
Topping
- 1/2 cup (110 g) light brown sugar packed
- 1/2 cup (60 g) pecans chopped; toasted optional
Equipment
- Large mixing bowl
- Hand Mixer or Spoon
- Serving Bowl
Instructions
Whip the Dressing
- Beat the softened cream cheese on its own in a large bowl for 2 minutes, scraping down the sides twice, until there is not a lump left in it.
- Add the sour cream, granulated sugar and vanilla extract. Beat for 1 more minute, until the mixture is glossy and falls off the beater in a ribbon.
Fold in the Grapes
- Wash the grapes, spread them on a clean towel and dry them until the skins look matte rather than shiny. Add the green grapes to the bowl first.
- Add the red grapes and fold everything together with a spatula, lifting rather than stirring in circles, until every grape is coated.
Chill and Finish
- Transfer the salad to your serving bowl, cover it and refrigerate for at least 1 hour so the dressing firms up and the flavors settle.
- Just before serving, scatter the light brown sugar evenly over the surface, then the chopped pecans. Do not stir the topping in.
Notes
Dry the grapes thoroughly after washing. Wet grapes are the main reason this salad turns watery.
Add the brown sugar and pecans only when the bowl goes to the table, so the topping stays crunchy.
Make-ahead: build the salad through the chilling step up to 24 hours in advance and keep the topping in a separate container.
Storage: refrigerate leftovers, covered, for up to 3 days. Do not freeze, because the grapes soften and the dairy separates.
Substitutions: plain Greek yogurt for the sour cream, walnuts or toasted pepitas for the pecans, or crushed graham crackers for a nut-free crunch.
For small children, halve the grapes lengthwise and pat them dry again before folding them in.
Nutrition values are an estimate.
Add the brown sugar and pecans only when the bowl goes to the table, so the topping stays crunchy.
Make-ahead: build the salad through the chilling step up to 24 hours in advance and keep the topping in a separate container.
Storage: refrigerate leftovers, covered, for up to 3 days. Do not freeze, because the grapes soften and the dairy separates.
Substitutions: plain Greek yogurt for the sour cream, walnuts or toasted pepitas for the pecans, or crushed graham crackers for a nut-free crunch.
For small children, halve the grapes lengthwise and pat them dry again before folding them in.
Nutrition values are an estimate.
Nutrition
Calories: 363kcal | Carbohydrates: 57g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 85mg | Potassium: 318mg | Fiber: 2g | Sugar: 48g | Vitamin A: 460IU | Vitamin C: 6mg | Calcium: 68mg | Iron: 1mg