Grape Salad is a classic dessert with green and red grapes, a creamy dressing, and a crunchy sugared pecan topping. It comes together fast and pairs with anything!
The Best Grape Salad
In Utah, fruit salads are a big deal—think ambrosia salad, raspberry fluff, and of course, grape salad.
I grew up eating this at get-togethers, potlucks, and church events, so I took all my favorite parts of the grape salads I loved and created my ultimate version.
It’s sweet, creamy, and crunchy—the perfect side for just about any main dish!
Ingredients In Grape Salad
- Grapes: I liked using red and green but in a pinch you can use just one type.
- Cream Cheese: Soften it first for a smooth, lump-free mix.
- Sour Cream or Greek Yogurt: Honey vanilla Greek yogurt is my fave.
- Powdered Sugar: Adjust the amount based on the sweetness of your grapes.
- Lemon & Orange Juice: Fresh juice makes a difference—bottled won’t have the same zing.
- Vanilla Extract: A little goes a long way, so stick to the recipe amount.
- Salt: Just a tiny pinch is all you need.
- Brown Sugar & Pecans: Add just before serving so the pecans stay crisp.
Quick Tip
To keep this salad fresh at outdoor events in warm weather, place the serving bowl in a larger bowl of ice. Dairy-based dressings can spoil quickly at room temp, posing health risks.
How To Make Grape Salad
- Prep Grapes: Extra moisture makes the dressing runny, so dry them well.
- Make the Dressing: A hand mixer makes it extra smooth.
- Mix with Grapes: Stir softly to keep the grapes from breaking.
- Chill: The longer it chills, the better the flavor.
- Add Topping: Toasting the pecans makes them crunchier and more flavorful.
Storage
- Refrigerate: Store the salad in an airtight container in the fridge.
- Consume Quickly: Best eaten within 1-2 days for freshness.
- Avoid Freezing: Freezing is not recommended as it can alter texture.
More Delicious Side Dishes
- Roasted Vegetables seasoned to perfection
- Roasted Asparagus roasts in 10 mins
- Strawberry Salad with a citrus dressing
- Italian Salad with an herb dressing
- Mashed Potatoes full of flavor
Grape Salad
Equipment
- Hand mixer
Ingredients
- 2 pounds seedless green grapes 5 cups
- 2 pounds seedless red grapes 5 cups
Dressing
- 1 (8-ounce) package cream cheese full-fat, softened
- 1 cup sour cream or whole-milk honey vanilla Greek yogurt
- 1/4 cup powdered sugar
- 1 lemon
- 1 orange
- 1 teaspoon vanilla extract
- 1/16 teaspoon salt
Topping
- 3 to 4 tablespoons light brown sugar
- 1/3 cup chopped pecans
Instructions
- Thoroughly wash and dry grapes; remove from the stem.
- In a large bowl, beat softened cream cheese with a hand mixer until smooth. Add sour cream, powdered sugar, 1 tablespoon lemon juice, 1 tablespoon orange juice, vanilla, and salt. Mix until creamy. Fold in grapes until coated. Refrigerate, covered, for 1–8 hours.
- Just before serving, sprinkle on brown sugar and chopped pecans according to preference. I typically add 3 tablespoons brown sugar and 1/3 cup pecans.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is my go to recipe for grape salad. My friends and grandkids absolutely love it! I made one on the 6th of November for a monthly celebration I have with my grandkids. I just made another one tonight for them per their request. The one I made tonight, I used 1/2 cup strawberry yogurt and 1/2 cup vanilla yogurt, more crushed pineapple and 1/2 Tbsp of pineapple juice in addition to the lemon juice.
For the one I made on November 6th, I added crushed pineapple, bananas (cut up in pieces), and used strawberry yogurt. I did not have fresh squeezed orange juice so I left that out. I vary the recipe each time I make it. For the topping I crumbled up some caramel cookies I had on hand. Love it! Already thinking of other fruits I can include with the grapes. I used green, red and black grapes. Thanks Chelsea!
Sounds amazing! Love your changes 🙂 Thanks Maxine!