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Pioneer Woman Grape Salad

Pioneer Woman Grape Salad - recipe card
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This classic grape salad features juicy, seedless red and green grapes tossed in a creamy, sweet dressing made with cream cheese, sour cream, and a touch of brown sugar. It’s finished with a crunchy pecan and brown sugar topping that adds a delightful texture contrast, making it a beloved side dish or dessert salad for any gathering.

Ingredients

Scale
  • 2 cups (about 1 lb / 450 g) seedless red grapes, halved
  • 2 cups (about 1 lb / 450 g) seedless green grapes, halved
  • 4 oz (113 g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (120 ml) full-fat sour cream
  • 1/4 cup (50 g) granulated sugar
  • 1 tsp vanilla extract
  • 1 tbsp (13 g) light brown sugar, packed
  • 1/2 cup (50 g) chopped pecans, toasted

Instructions

  1. Begin by preparing the grapes: rinse and thoroughly dry them. Halve each grape lengthwise; the cut surface allows the creamy dressing to cling better and ensures every bite has a balanced sweetness. Place the halved grapes in a large mixing bowl and set aside.
  2. In a separate medium bowl, add the softened cream cheese. Make sure it is truly at room temperature (about 70°F / 21°C) so it blends smoothly without lumps. If it is too cold, microwave it in 10-second intervals until soft but not melted.
  3. To the cream cheese, add the sour cream, granulated sugar, and vanilla extract. Using a hand mixer on medium speed, beat the mixture until it is completely smooth and creamy, scraping down the sides and beaters as needed. This should take about 1-2 minutes. The dressing should have a thick, silky consistency with no visible lumps.
  4. Pour the creamy dressing over the prepared grapes. Using a spatula, gently fold the dressing into the grapes until every grape is evenly coated. Be careful not to crush the grapes; fold with a gentle lifting motion until well combined.
  5. Once the grapes are coated, sprinkle the brown sugar evenly over the top of the salad. Do not stir it in yet—the brown sugar will form a slightly crunchy layer that contrasts with the creamy grapes.
  6. In a small dry skillet over medium heat, toast the chopped pecans, stirring frequently, until they are fragrant and lightly browned, about 3-5 minutes. Watch carefully because nuts can burn quickly; they are done when they smell nutty and have darkened slightly. Remove from heat immediately and let cool completely.
  7. After the pecans have cooled, sprinkle them evenly over the brown sugar layer. The combination of crunchy pecans and the slight crunch of the brown sugar creates a delicious textural topping.
  8. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to meld and the dressing to thicken slightly, yielding a better texture and more cohesive flavor.
  9. Before serving, give the salad a gentle stir, or leave it layered for a pretty presentation. If desired, you can top with fresh mint leaves for a pop of color. Serve chilled.

Notes

Store any leftover grape salad in an airtight container in the refrigerator for up to 3 days. The dressing may thin slightly upon storage; stir before serving. This salad is best enjoyed cold and should not be frozen, as the grapes and creamy dressing will suffer from texture changes. To make ahead, prepare the salad, cover, and refrigerate for up to 8 hours before serving. If you prefer, you can substitute walnuts or skip the nuts for a nut-free version.

Nutrition

Keywords: grape salad, pioneer woman grape salad, creamy grape salad, no-bake salad, easy side dish, summer salad, potluck salad, fruit salad, cream cheese grapes, pecan grape salad, no-cook salad, classic american salad

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-grape-salad-recipe/