Sweet Grape Salad

Sweet Grape Salad

Summer is winding down, which means that with a little luck, I’m going to have more time to spend developing recipes to share with all of you very soon.

Thank you for bearing with me this summer; I know I haven’t posted nearly as frequently as I’d like to and have wanted to, but for what it’s worth, it’s been a Hell of a summer. From traveling to England and weekends at the lake to sunsets and sushi galore, I wouldn’t have had it any other way. Okay, that’s a lie; I definitely would’ve sprinkled a litttttle more baking into the mix.

In the meantime, here’s a simple, fuss-free, no-heat side that your Labor Day cookout can’t do without. It’s not pretty, it’s not fancy, and it doesn’t require much (if any) effort to whip up, but I promise your friends and family will be coming back for seconds, thirds, and probably even fourths.

Sweet Grape Salad

Sweet Grape Salad

Sweet Grape Salad

Total Time: 15 minutes

Yield: 10-12 servings


  • 1/2 brick (4 ounces) cream cheese, softened
  • 1/2 cup (4 ounces) sour cream
  • 3 Tablespoons granulated sugar
  • 1 teaspoon vanilla bean paste (I used Nielsen-Massey, as usual)
  • 1/2 teaspoon almond extract
  • 1 pound seedless green grapes, removed from stems
  • 2 teaspoons brown sugar
  • 2 teaspoons chopped pecans


  1. Add cream cheese, sour cream granulated sugar, vanilla bean past, and almond extract to the bowl of a stand mixer fitted with a paddle attachment
  2. Beat until fully blended and smooth
  3. Fold in grapes with spatula until coated
  4. Pour into desired serving bowl, cover, and refrigerate until ready to serve
  5. Sprinkle with brown sugar and pecans right before serving


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