For a dish you can serve any time of the day, reach for this Original Grape Salad Recipe, a creamy, nutty delight that requires minimal prep.
We’re campers. Well, to be honest, we’re probably more like Glampers. Our camper has a king-size bed, a bathroom and full shower, and stainless steel appliances. For a long time, the camper kitchen was nicer than the one in our house! But, while we have a kitchen there, I don’t like to use it. When we’re at the campground, I mostly want to relax, play cards, and hang by the fire. Of course, we grill up some juicy burgers, but I don’t want to spend a lot of time prepping food inside the camper. Enter this delicious and easy Grape Salad. The fresh pop of the grapes is a perfect complement to the cream cheese and crunchy topping. I love that I can make a big batch at home, stick it in the cooler to transport, and then eat on it all weekend. It’s so versatile that I can have a scoop for breakfast, lunch, or dinner—or even sneak it for a late-night snack.
When we’re camping, our menu is pretty standard. In addition to the Grape Salad, we like to whip up a dish of Smokey Baked Beans and this Grilled Parmesan Corn. And what’s a weekend without some S’mores?
Serving Suggestions
After you’ve chilled your Grape Salad, add the nut and sugar topping, and you’re ready to serve. If you want to be extra fancy, you can garnish it with a sprig of fresh mint.
Ingredients
- 8 oz cream cheese (softened)
- 1 cup sour cream
- 3 TBSP granulated sugar
- 1 tsp vanilla extract
- 8-10 cups grapes (picked off the vine and washed)
- ¼ cup walnuts (crushed)
- 3 TBSP brown sugar
Instructions
Prep time: 15 minutes
Cooking time: 0 minutes
Yields: 10 servings
- Begin by combining the softened cream cheese, sour cream, sugar, and a touch of vanilla extract in a mixing bowl. Use a hand mixer to create a velvety, seamless blend.
- In a separate, smaller bowl, mix the walnuts together with the brown sugar.
- Pour the grapes into the cream cheese mix and use a spoon to mix the grapes into the creamy mixture.
- Scoop the grapes into a serving bowl and sprinkle on the nut and sugar mix.
Tips & Tricks for the Perfect Grape Salad
- Good grapes are key: use firm, fresh ones. You can mix red and green varieties if you’d like.
- For a smooth, lump-free mixture, set the cream cheese out before you begin prepping the salad so it can warm up to room temperature.
- Keep the nut topping crunchy by adding it just before serving.
FAQs
Try pecans, almonds, or even some granola, chia seeds, or sunflower seeds for a crunchy twist.
This salad is already pretty sweet, but if you’d like to serve it for dessert, you can add freshly sliced strawberries, mini marshmallows, or white chocolate chips.
Sure. Good options include pomegranate seeds, blueberries, diced apples, or pineapple pieces.
Variations
- Drizzle caramel sauce on top.
- Incorporate desiccated coconut and pineapple chunks into the mix.
- Substitute cream cheese and sour cream with Greek yogurt.
- Add some granola to the topping mix.
- Add a splash of citrus with a squeeze of fresh lemon or lime juice.
Make Ahead and How to Store
This salad tastes better if it’s had a few hours (or even a night) in the fridge. You can store leftovers in a sealed container in the refrigerator for two to three days.
Grape Salad
Ingredients
- 8 oz cream cheese softened
- 1 cup sour cream
- 3 TBSP granulated sugar
- 1 tsp vanilla extract
- 8-10 cups grapes picked off the vine and washed
- ¼ cup walnuts crushed
- 3 Tbsp brown sugar
Instructions
- Begin by combining the softened cream cheese, sour cream, sugar, and a touch of vanilla essence in a mixing bowl. Use a hand mixer to create a velvety, seamless blend.
- In a separate, smaller bowl mix the walnuts together with the brown sugar.
- Pour the grapes into the cream cheese mix and use a spoon to mix the grapes into the creamy mixture.
- Scoop the grapes into a serving bowl and sprinkle on the nut and sugar mix.
