This has to be my favorite summertime salad. It’s so refreshing and delicious! Sweet, tender grapes are nestled between rich creamy layers of cream cheese, sour cream and sugar and then sprinkled with a crunchy brown sugar pecan topping.
It’s more like dessert than a salad.
I remember the first time that I ate this salad. I couldn’t believe how good it was! I thought where have you been all my life?
Mother’s Day is just around the corner and this would be a great side dish or dessert for your Mother’s Day Dinner. Kids of all ages will love it!
I use a mixture of red grapes and green grapes. I do use more red grapes because they are usually sweeter. The mixture of grapes makes the salad colorful and beautiful. The smaller grapes are sweeter. I would suggest cutting the grapes in half if you are feeding small children.
The cream cheese mixture is out of this world-cream cheese, sour cream and white granulated sugar. The brown sugar pecan topping just brings this salad to total perfection.
Another good thing about this salad is that it can be made two or three day ahead and kept in the refrigerator. I would save about half of the pecan-brown sugar topping for sprinkling on just before serving to refresh it. It actually taste better made ahead because the grapes soak up all the flavors of the cream cheese and brown sugar pecan mixture.
- 2 pounds, red seedless grapes (save a few for garnish)
- 1 pound, green seedless grapes (save a few for garnish)
- 1 (8-ounce) package cream cheese, softened
- 1 cup sour cream
- ½ cup white granulated sugar
- ½ cup coarsely chopped pecans
- 1 cup firmly packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 cup ground or finely chopped pecans (for topping)
- Wash and dry grapes. Mix cream cheese, sour cream and sugar together until smooth.
- Mix in grapes, ½ cup coarsely chopped pecans. Spoon grape mixture into a serving dish.
- To make the topping, in a small bowl, mix brown sugar, flour and ground pecans together. Sprinkle on top of grapes. Chill until ready to serve.
Do ahead tip: Salad can be made ahead two or three days before serving and store covered in the refrigerator. Save half the topping to sprinkle on top before serving to refresh salad.