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This Creamy Grape Salad is the cool, sweet side dish that always disappears first. Crisp grapes tossed in a creamy cream cheese and yogurt dressing, then finished with crunchy walnuts and just enough brown sugar. It comes together in about 15 minutes and only gets better as it’s chilled.
More creamy fruit salads: Sour Cream Salad (Ambrosia Salad) | Pistachio Salad | Green Jello Salad
- Is it a salad or a dessert? Honestly, who cares. I’m firmly in the “a salad is a salad, sweet or savory” camp (see also: the great Twix Apple Fluff Salad debate of 2016). It has that Midwestern Lutheran basement potluck feel, total comfort food sitting right between the tater tot hotdish and the jello salad. And since grapes are nature’s candy, this one practically sweetens itself.
Before You Get Started
A few small things separate a creamy, dreamy grape salad from a soupy one.
- Soften the cream cheese all the way. Cold cream cheese leaves lumps no amount of beating will smooth out. Let it sit at room temperature first.
- Dry the grapes well. Wet grapes thin out the dressing. Rinse them, then pat completely dry before tossing.
- Chill before serving. Give it at least 30 minutes, or overnight if you can. The dressing firms up and the flavors come together.
RECIPE WALK-THROUGH
How to Make Creamy Grape Salad
See the recipe card below for full, detailed instructions
This is about as easy as a side dish gets. Here’s how it comes together.
Step 1: Beat the Cream Cheese
Add the softened cream cheese to a large bowl and beat until completely smooth. Starting here, before anything else goes in, is the trick to a lump-free dressing.
Step 2: Make the Dressing
Add the Greek yogurt (or sour cream), brown sugar, vanilla, and a pinch of salt. Beat until smooth and creamy.
Taste it now. Yogurt and sour cream vary in tang, so stir in a little more brown sugar if you’d like it sweeter.
Step 3: Fold in the Grapes and Walnuts
Add the halved grapes and chopped walnuts, then gently fold until everything is evenly coated.
Folding instead of stirring keeps the grapes from bruising.
Step 4: Garnish and Chill
Top with a handful of extra walnuts, then cover and chill for at least 30 minutes before serving.
- Serving: This one belongs next to anything off the grill. It’s especially good alongside my Grilled Tri-Tip or some Grilled BBQ Chicken at a summer cookout, and it earns a spot on the holiday table too.
Looking for more dishes to round out the spread? I’ve got you covered — 25 Picnic Side Dishes
Storage Tips
Storage and Make Ahead
Make it ahead: This salad is actually better made a few hours ahead, or even the night before, which makes it ideal for parties. The chill time lets the flavors meld.
Storing leftovers: Keep it in an airtight container in the refrigerator for up to 3 days. The walnuts soften a little over time, so stir in a few fresh ones before serving if you want extra crunch.
If it gets watery: The grapes release a little liquid as the salad sits. Give it a quick stir right before serving and it comes back together.
Frequently Asked Questions
Should you cut the grapes in half?
Yes, and it’s worth the few extra minutes. Halved grapes hold the creamy dressing better and are easier to eat by the spoonful. Whole grapes tend to roll right off the fork.
Can I use pecans instead of walnuts?
Absolutely. Pecans are the more traditional choice for grape salad and swap in one for one. Toasting them first brings out even more flavor.
Should I use red or green grapes?
Either works, and I like a mix of both for color and a balance of sweet and slightly tart. Just be sure they’re seedless and firm.
Why does my grape salad turn watery?
Usually it’s wet grapes or grapes that have started to break down. Dry them well before tossing, and if you’re making a big batch ahead, give it a stir just before serving.
More Fruit Forward Salads
Creamy Grape Salad
Ingredients
- 5 cups grapes red and green, sliced in half
- 8 ounces cream cheese softened
- 1 cup plain Greek yogurt or sour cream
- 1/3 cup brown sugar or more to taste
- 1 teaspoon vanilla extract
- pinch of salt
- 1 cup walnuts chopped, plus a handful for garnish
Instructions
- Wash the grapes, pat them completely dry, and slice each one in half. Drying them well keeps the dressing from thinning out.
- In a large bowl, beat the cream cheese on its own until completely smooth, scraping down the bowl as needed. Starting with just the cream cheese keeps the dressing lump-free.
- Add the Greek yogurt (or sour cream), brown sugar, vanilla, and a pinch of salt. Beat until smooth and creamy. Taste and add more brown sugar if you'd like it sweeter.
- Gently fold in the grapes and chopped walnuts until everything is evenly coated. Fold rather than stir so the grapes don't bruise.
- Top with a handful of extra walnuts. Cover and chill for at least 30 minutes, or up to overnight, before serving.
Notes
- Soften the cream cheese fully before beating so the dressing comes out smooth instead of lumpy.
- Dry the grapes well after rinsing, and halve them so they hold the dressing and are easy to eat by the spoonful.
- Use firm, seedless grapes. A mix of red and green looks pretty and balances sweet with a little tartness.
- Sweeten to taste. This runs lightly sweet on purpose. Add more brown sugar if your yogurt or sour cream is on the tangy side.
- Swap the nuts. Pecans work one for one in place of walnuts and are the more traditional pick. Toast them first for extra flavor.
- Make it ahead. It’s even better made a few hours ahead or overnight, which gives the flavors time to meld.
- Storage: Keep in an airtight container in the refrigerator for up to 3 days. Stir before serving, and add fresh walnuts if you want more crunch.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
