Easy Grape Salad with Cream Cheese

Easy, old-fashioned Grape Salad is full of plump, juicy grapes, buttery toasted pecans and a tangy dressing made with cream cheese, sour cream, and sugar.

Easy Grape Salad with Cream Cheese is a true Southern classic. You can almost always find a big bowl at potlucks and backyard neighborhood barbecues.  And, it is one of the first dishes to go. My sister Nancy first brought this “salad” to a birthday party for my daughter several years ago.  I fell in love with it and have been making it ever since.

Is grape salad a dessert?

Grape salad is certainly more of a dessert than a salad. I’m actually not sure why grape salad is called a “salad” because it includes sour cream, sugar, and cream cheese. But, I’m more than willing to go along with it in the name of “health”, especially since it also includes red and green grapes!

What kind of grapes goes into a grape salad?

You can use any seedless grapes you like. I usually like to mix it up and use red and green grapes, because it looks more colorful. But, you can use all red or all green. The most important thing is to make sure they are seedless.

More Old-Fashioned “Salad” recipes:

If you like these types of old-fashioned “salads,” you might also like these popular recipes:

• Amazing Pistachio Pudding Salad,
• Old-Fashioned Southern Ambrosia, and
• Make-Ahead Frozen Fruit Salad.

Click here if you would like to take a peek at all of my salad recipes: 

As if this Easy Grape Salad with Cream Cheese wasn’t decadent enough, I’ve also heard of other variations. These include adding a topping of crushed Butterfingers or Heath bars. I may get brave enough to try this one day. But, for now, I’m sticking with this creamy grape salad recipe which can be served as a side dish, “salad” or dessert.

This is a perfect side dish for an Easter or Mother’s Day Brunch or ladies luncheon. It is also a great make-ahead dish to take to a potluck or backyard barbecue.

How to make Easy Grape Salad with Cream Cheese!

Rinse and dry the grapes and put into a large bowl.

In another bowl, combine the softened cream cheese, sour cream, granulated sugar, and vanilla and mix well with an electric mixer.

Spoon the cream cheese-sour cream mixture over the grapes and mix well.

Mix the brown sugar and toasted pecans and sprinkle evenly over the top.

Sharon’s Expert Tips:

• To soften the cream cheese, unwrap it and place it in a microwave-safe container. Microwave for about 30 seconds. 
• This salad can be made ahead and is even better the second day after the flavors have had a chance to come together.
• Store this dish covered in the refrigerator for up to four days. Do not freeze.
• To toast pecans, put your pecans in a single layer on a baking sheet and roast in a 350-degree oven for 6-8 minutes. Check often and stir to make sure they don’t burn. I usually toast one pound of pecans at a time and then store in the freezer until I need them.

**This post was originally posted on August 15, 2015. Reposted today to update the text, add step by step video, and update the images.