Classic Grape Salad

 A beloved Southern potluck staple, this Grape Salad is the perfect harmony of flavors and textures. Plump, juicy grapes are enveloped in a luxuriously sweet and creamy dressing, then finished with a decadent topping of brown sugar and toasted pecans. It’s irresistibly cool, creamy, and crunchy, making it a standout dish that can double as a refreshing side or a simple, crowd-pleasing dessert.

Yields: 8-10 servings
Prep Time: 15 minutes
Chill Time: 1 hour

Ingredients

For the Salad Base:

• 2 lbs (about 900 g) seedless grapes (a mix of red and green is ideal), washed and thoroughly dried

• 8 oz (225 g) block cream cheese, softened to room temperature

• 1 cup (240 ml) sour cream

• ½ cup (100 g) granulated sugar

• 1 teaspoon vanilla extract

For the Topping:

• ½ cup (110 g) packed brown sugar

• ½ cup (60 g) chopped pecans or walnuts

Instructions

1. Prepare the Grapes: Wash the grape clusters thoroughly and pat them completely dry with a clean kitchen towel. This step is crucial for the creamy dressing to adhere properly. Remove the grapes from their stems and place them in a large mixing bowl.

2. Make the Creamy Dressing: In a separate medium bowl, combine the softened cream cheese, sour cream, granulated sugar, and vanilla extract. Using an electric hand mixer or a sturdy whisk, beat the mixture until it is completely smooth, creamy, and free of lumps.

3. Combine Grapes and Dressing: Pour the prepared cream cheese dressing over the dried grapes. Using a large spatula, gently fold the mixture until every grape is evenly and luxuriously coated.

4. Chill to Perfection: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or until ready to serve. This chilling time allows the flavors to meld beautifully and enhances the refreshing quality of the salad.

5. Add the Topping & Serve: Just before serving, give the salad a gentle stir. Sprinkle the brown sugar evenly over the top, followed by the chopped pecans. This ensures a delightful, crunchy contrast with every spoonful.

Chef's Notes & Variations

• For Smaller Bites: You can halve the grapes, which is especially helpful if serving children or for easier eating.

• Lighter Version: Substitute the sour cream with an equal amount of plain Greek yogurt, and use a reduced-fat or Neufchâtel cream cheese.

• Texture Twists: For added fun, fold in 1 cup of mini marshmallows or ½ cup of sweetened coconut flakes along with the grapes.

• Toasting Nuts: For a deeper, nuttier flavor, toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes until fragrant before adding them to the top.