A refreshing blend of sweet and crunchy, this Classic Grape Salad is perfect as a side dish or dessert.
Church potlucks are the best. Seriously. Most of the time, folks bring their tried-and-true recipes—the ones that people get in line first so they can make sure there’s a scoop left. Several years ago, I attended a rural church in Southern Ohio. The town was 15 minutes from the nearest gallon of gas or milk, and the congregation was mostly comprised of hearty widows who faithfully attended every time the door opened. One of the women, Fran, had outlived her husband by 60 years! She still wore her wedding ring.
Fran rotated the dishes that she prepared for the potluck, and they were all excellent. But my favorite was this simple Grape Salad. Creamy and refreshing, it’s one of those dishes you can’t buy at the store. And I’ve never seen it on a restaurant menu. But it tastes a little like sunshine and a lot like Granny love. There are other fruit salads that have caught my fancy over the years, like Watermelon Feta and this Citrus Mint Fruit Salad, but none have the combination of such tasty nostalgia. If Fran had committed to making this Grape Salad every Sunday, I believe she could have turned around the generational decline in church attendance. I know the thought of it roused me from bed on Sunday mornings.
Why You Will Love This Recipe
This is a great dish to fix when you’re on a time crunch. You can go from nothing to “ta-da” in 30 minutes (and that’s 20 minutes of letting in chill). It’s a great bring-along dish—and you’ll be surprised by the number of compliments.
Ingredients
- 8 oz cream cheese (softened)
- 1 cup sour cream
- 3 TBSP granulated sugar
- 1 tsp vanilla extract
- 8 – 10 cups grapes (picked off the vine and washed)
- ¼ cup walnuts (crushed)
- 3 TBSP brown sugar
- 2 sprigs mint leaves (optional)
How to Make – The Steps
Step 1: Place the softened cream cheese, sour cream, sugar, and vanilla extract into a bowl and use a spoon or a hand mixer to blend until the mixture is smooth.
Step 2: In a small bowl, mix the crushed walnuts and brown sugar together to make the crunchy topping.
Step 3: Pour the grapes into the bowl with the cream cheese mixture and use a spoon to fold the grapes in until they are all coated in cream cheese.
Step 4: Dish the coated grapes into a serving bowl, sprinkle with the nut and sugar mix, and top with the mint leaves.
Tips & Tricks for a Perfect Grape Salad
- Always use fresh grapes—green or red, or a mix of both.
- Set the cream cheese out before you begin prepping the salad so it can warm up to room temperature. This helps it mix smoothly and prevents lumps.
- Add the walnut and brown sugar topping just before serving. This keeps the nuts crunchy.
FAQs
Sure. Good options include pomegranate seeds, blueberries, diced apples, or pineapple pieces.
Of course. You might throw in some pecans or almonds. You could even add some chia or sunflower seeds.
Adjust for your preference. You may find that the grapes are sweet enough that you can skip the sugar completely.
No, this salad doesn’t require anything but washing them! (If you’re serving small children, you can always cut up some of the grapes before giving them a bite).
Serving Suggestions
This Grape Salad tastes best if you let it chill for a bit after preparing it. Just make sure you leave the nut and sugar topping off until you’re ready to serve it. The salad is a great side dish at barbecues or brunches—and can even work as a refreshing dessert. For a decorative touch, garnish with a sprig of fresh mint.
Make Ahead and How to Store
Prepping this dish ahead of time and storing it in the fridge actually makes it taste better. If you have leftovers, they can go back into the refrigerator in an airtight container for up to three days. When you’re ready to eat it again, you might sprinkle some fresh nut-and-sugar topping on it so that the salad has the same pop as the first time you ate it.
Grape Salad
Ingredients
- 8 oz cream cheese softened
- 1 cup sour cream
- 3 TBSP granulated sugar
- 1 tsp vanilla extract
- 8 – 10 cups grapes picked off the vine and washed
- ¼ cup walnuts crushed
- 3 TBSP brown sugar
- 2 sprigs mint leaves optional
Instructions
- Place the softened cream cheese, sour cream, sugar, and vanilla extract into a bowl and use a spoon or a hand mixer to blend until it is smooth.
- In a small bowl, mix the crushed walnuts and brown sugar together to make the crunchy topping.
- Pour the grapes into the bowl with the cream cheese mixture and use a spoon to fold the grapes in until they are all coated in cream cheese.
- Dish the coated grapes into a serving bowl, sprinkle with the nut and sugar mix, and top with the mint leaves.
