Description
Creamy, sweet-tart grape salad topped with crunchy pecans and a hint of cinnamon—perfect for potlucks or a refreshing snack.
Ingredients
- 2 lbs seedless grapes (red, green, or mixed), washed and stemmed
- 8 oz cream cheese, softened
- ½ cup sour cream
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup chopped pecans (toasted optional)
- 1 tbsp brown sugar
- ½ tsp ground cinnamon
Instructions
- In a large bowl, beat together cream cheese, sour cream, granulated sugar, and vanilla until smooth.
- Add grapes to the bowl and gently fold until evenly coated with the creamy mixture.
- Transfer to a serving dish and smooth the top.
- In a small bowl, combine chopped pecans, brown sugar, and cinnamon.
- Sprinkle the pecan topping evenly over the grape mixture.
- Cover and refrigerate at least 1 hour to allow flavors to meld (best after 2–4 hrs).
- Serve chilled; store leftovers covered in the refrigerator for up to 3 days.
Notes
- Use a mix of grape colors for a vibrant presentation.
- To add crunch, toast pecans in a dry skillet over medium heat for 3–4 minutes.
- Swap sour cream for Greek yogurt for a tangier flavor and added protein.
- Leftover salad can be served over ice cream or toasted brioche as a delightful twist.