Description
This creamy Grape Salad is a delightful and easy-to-make fruit salad that’s perfect for any party or gathering. It combines the sweetness of grapes with a tangy, creamy dressing and a crunchy pecan topping, creating a perfect balance of flavors and textures.
Ingredients
Scale
Dressing
- 1 (8 oz) package cream cheese, softened to room temperature
- 1 (8 oz) container sour cream, room temperature
- 1 (3.4 oz) box instant vanilla pudding mix
- ¼ cup pure maple syrup
- 1 tablespoon vanilla extract
Salad
- 2 pounds seedless green grapes, washed and dried
- 2 pounds seedless red grapes, washed and dried
Topping
- 2 cups roasted, salted pecans, roughly chopped
- ¼ cup brown sugar, packed
Instructions
- Prepare the dressing: In a large bowl, use a hand mixer to whip together the softened cream cheese, sour cream, instant vanilla pudding mix, pure maple syrup, and vanilla extract until the mixture is smooth and creamy.
- Combine with grapes: Gently fold the seedless green and red grapes into the creamy dressing using a spatula, ensuring the grapes are well coated but not mashed. Cover the bowl and refrigerate the salad until ready to serve, allowing the flavors to meld.
- Make pecan topping: In a medium-sized bowl, stir together the roughly chopped roasted, salted pecans and packed brown sugar until the nuts are evenly coated.
- Serve: Sprinkle the pecan and brown sugar topping over the chilled grape salad immediately before serving to add a crunchy, sweet finish to the creamy fruit salad.
Notes
- This salad is best served chilled and can be refrigerated for up to 3 days.
- For a different texture, try using walnuts or almonds in place of pecans.
- Use fresh, seedless grapes for the best taste and ease of eating.
- If you prefer less sweetness, reduce the maple syrup or brown sugar amount slightly.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Keywords: creamy salad, dessert salad, fruit salad
