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A recipe for Easy Grape Salad. It’s sweet and creamy with loads of fresh grapes and crunchy nuts on top. Ready in just 5 minutes plus chilling time!
Grape Salad Ingredients:
- Grapes. Of course! Chilled red grapes (the sweetest you can find) preferably seedless. You can use tart green grapes, too, if that’s what you prefer.
- Cream cheese.
- Sour cream.
- Brown sugar. For the topping.
- Walnuts. Chopped and toasted nuts taste incredible and add a delightful crunch. So do pecans!
How to make Grape Salad
- Before you begin, make sure the grapes are washed and dried. If little ones are eating, you probably want to slice them in quarters (the long way) for safety.
- Then make the dressing. The cream cheese should be nice and soft before you start, otherwise it could get lumpy. Mix together the cream cheese, sour cream, granulated sugar, and vanilla. (Save the brown sugar for the topping.)
- Next, gently fold the grapes in the cream cheese mixture, then top with a mixture of chopped nuts and brown sugar (walnuts and pecans both taste delicious–it’s entirely up to you).
How to soften cream cheese
Unwrap your block of cream cheese completely (discarding the cardboard box and inner foil wrapper). Place on a microwave-safe plate and microwave on high for about 15 seconds per 8 ounces of cream cheese.
How many cups are in a pound of grapes?
- 1 pound of seedless grapes contains about 2 ½ cups of grapes.
- 1 pound of seeded grapes contains about 2 cups of grapes.
How long do you chill grape salad?
Chill grape salad for at least one hour or overnight. Any leftovers should be stored in the refrigerator.
How to make Grape Salad without sour cream:
Making grape salad with Greek yogurt is a smart way to skip the sour cream and lighten up the calories, too. Reduced calorie cream cheese is another way to keep Grape Salad calories lower.
So, what are some other favorite ways to eat Easy Grape Salad?
You asked for it, so here they are! Grape Salad with a twist…
- Grape Salad with Snickers. Yes, chopped up Snickers Bars are supposedly a must-have on this salad. Do what you must (but leave a comment about how it was!)
- Heath Bar. Same as above! Supposedly the toffee from a Heath or chopped Butterfinger candy bar on the grapes is over the top delicious.
- Grape Salad with strawberries. Natural, good-for-you fresh berries tossed in with the grapes, how can that taste anything but excellent?
- Three Musketeers. At the risk of going into the “what’s your favorite candy bar” debate, there are those out there who are very fond of using the chopped Musketeers as a topping for grape salad.
- Grape Salad with yogurt. Vanilla yogurt or plain, unsweetened Greek yogurt works just as well in this grape recipe.
- Graham crackers. Crushed graham crackers as a topping on grape salad add a little sweetness, with or without the brown sugar topping.
- How to serve Grape Salad:
This salad is at its best when placed on the table when its icy cold. Sprinkle the toppings on and serve with a spoon so everyone can help themselves. Don’t worry, they’ll be back for seconds!
The salad works served in a big bowl, but for a better topping-to-grape-ratio, assemble grape salad in a shallow casserole so people don’t fight for the crunchy nuts and brown sugar.
Easy Grape Salad
- In a large bowl, combine cream cheese, sour cream, sugar, and vanilla.
- Carefully fold in the grapes and gently toss until evenly coated. Meanwhile, in a small bowl, mix brown sugar and walnuts.
- Sprinkle the brown sugar mixture on top of the grapes. Cover and chill at least 1 hour or overnight. Serve cold.
- If the cream cheese is not softened to room temperature, the cream cheese and sour cream won't combine well (the mixture will be lumpy). If this happens, stir it quickly with a whisk.
Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.