Description
This Easy Grape Salad is a creamy, sweet, and crunchy dessert or side dish featuring red seedless grapes coated in a luscious cream cheese and sour cream mixture, topped with a brown sugar and toasted nut crumble. Perfectly chilled, it’s a refreshing treat ideal for potlucks, family gatherings, or a simple indulgence.
Ingredients
Scale
Salad Mixture
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 pounds red seedless grapes, chilled (about 10 cups)
Topping
- 3/4 cup brown sugar
- 1 cup walnuts or pecans, toasted and chopped
Instructions
- Prepare the Cream Cheese Mixture: In a large mixing bowl, combine the softened cream cheese, sour cream, granulated sugar, and vanilla extract. Stir the mixture until smooth and evenly blended. Use a whisk if there are lumps to achieve a creamy consistency.
- Fold in the Grapes: Gently fold the chilled red seedless grapes into the cream cheese mixture. Toss carefully to ensure all grapes are coated without bruising them.
- Make the Topping: In a small bowl, mix together the brown sugar and toasted, chopped walnuts or pecans until well combined.
- Assemble and Chill: Sprinkle the brown sugar and nut mixture evenly over the top of the grape salad. Cover the bowl and refrigerate for at least 1 hour or overnight to let the flavors meld and the salad set.
- Serve: Serve the salad cold by scooping into individual portions. Enjoy as a refreshing dessert or side dish.
Notes
- For best results, chill the grapes thoroughly before mixing to maintain freshness and crunch.
- To toast the nuts, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring halfway through.
- Adjust sweetness by varying the amount of granulated and brown sugar according to taste.
- Can be made a day ahead to allow flavors to deepen.
- Walnuts or pecans can be substituted with other nuts like almonds or left out for a nut-free version.
