Refreshing Grape Salad packed with grapes in a silky sweet cream cheese dressing. You can make this salad ahead of time for the perfect stress-free potluck or dinner side that everyone will love!
This Grape Salad recipe is about to become a new favorite side because it’s as equally delicious as it is easy. But don’t let the simplicity fool you, it’s can’t-stop-eating delicious and destined to be a hit with children and adults alike at all your spring and summer parties, picnics, and barbecues!
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We are quickly approaching the season of potlucks and barbecues galore bursting with Potato Salad, Strawberries and Cream Poke Cake, Corn on the Cob and of course, every get together needs a fabulous fruit salad – enter Grape Salad.
If you have never heard of Grape Salad before, it’s a Midwest staple and it is positively addicting. Most Grape Salad recipes include grapes (you can use all red grapes or all green, but a mixture of the two is my favorite), cream cheese, sour cream, sugar, vanilla extract and the crowning sprinkle of brown sugar and pecans. So basically, it’s a cheesecake fruit salad – but we are still going to call it a salad so it’s acceptable to devour any time of day at whatever quantity. Or at least that’s what I tell myself because I can inhale a huge bowl of this in one sitting.
The cream cheese, sour cream, and sugar whip together to create almost a cheesecake-like dressing that is lick-the-bowl delicious. Feel free to customize how much sugar you use in this recipe to suit your own taste and the sweetness of your grapes. I’ve used 1/3 cup sugar in this recipe but I’ve seen recipes using anywhere from ¼ cup to ½ cup sugar.
After you whip up your dressing, you gently fold in your grapes, cover, and chill for at least one hour but chilling overnight is preferable to allow the flavors to meld and the dressing to chill further. I love that this grape salad with cream cheese tastes even better when it’s made in advance (and I use the word “made” very loosely as this recipe is sooo simple) – because it makes entertaining a snap. When you’re ready to serve, simply sprinkle with delectable brown sugar and crunchy pecans and dig in!
If you want to customize your Grape Salad recipe, you can add in coconut, strawberries, blueberries, mangos, etc. No matter how you serve it, this creamy Grape Salad will disappear as quickly as it took to make!
Want more easy potluck sides?
- Boozy Tropical Fruit Salad
- Frog Eye Salad
- Cookie Salad
- Rainbow Macaroni Salad
- Cucumber Yogurt Dill Salad
- More side dish recipes…
Tools used to make this Grape Salad recipe
Mixing Bowl: These mixing bowls get used just about every day at my house. The grip handle makes them easy to hold and the pour spout makes them perfect for batters!
Hand Mixer: While I love my stand mixer, this handheld mixer is perfect for smaller recipes and when I need just a quick mix.
Rubber Spatula: Rubber spatulas are one of those kitchen tools you don’t realize how much you use until they’re all dirty. This set of three spatulas in various sizes and shapes will make cooking everything from dinner to dessert a breeze.
Serving Bowl: This large hammered metal serving bowl is one of my favorite dishes. It’s perfect for everything from salads to pasta. Simple, classic, and a must-have!
- 8 ounces cream cheese at room temperature
- 1 cup sour cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 pounds green grapes rinsed and patted dry
- 2 pounds red grapes rinsed and patted dry
- 1/4 cup light brown sugar
- 1/2 cup chopped pecans
- Beat cream cheese, sour cream granulated sugar and vanilla extract until smooth.
- Fold in grapes until evenly coated. Cover with plastic wrap and refrigerate for at least one hour, best if overnight.
- Just before servings, sprinkle with brown sugar and pecans.
Christa Babb says
Amazing! I made it the first time and I ate 90% of it myself. Then I craved it when it was gone until I made it again today. Really, really good!
Taylor Goble says
I’ve been making this recipe for years! It’s always a staple at any of our cookouts! BUT I actually do brown sugar, and chop up some butterfinger candy bars and it’s amazing! By far one of my favorites 😊
Aubrey Cota says
I’ll keep that in mind! Thank you, Taylor.
I used to make grape jelly and peach preserves from fruit my husband & I grew. The grapes were a hybrid I accidently came up with and made the best grape jelly. I won several blue ribbons in the regional fair (I also taught my husband how to make grape jelly and he won a blue ribbon, too). I haven”t put up any kind of jelly, jam or preserves for many years and really miss that.
Judy Whitmire says
Congratulations to survivorship! Living and eating, two joys of the human life. Thank you for sharing your tried and true recipes. I have a special recipe binder for my “Keeper” recipes – those that are tried and true. I’m always searching for new “keepers”.
Aubrey Cota says
I tell you what, these are the comments I look forward to! I’m so thankful to those who follow us and have wonderful positive things to say. I appreciate you and thank you, cheers to your search for keepers. I know you will find lots here so happy searching. 🙂
pauline morris says
HOW MANY CANDY BARS DO YOU USE THAT SOUNDS AWESOME!!!
Jennifer Kimmel says
Hey Pauline! It would be totally your preference! Start with one and see how it tastes!