Creamy Grape Salad
2
Last updated on Apr 23, 2025
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This creamy grape salad is a refreshing, sweet, and tangy side dish made with red and green grapes, Greek yogurt, and a crunchy pecan topping. Perfect for potlucks, holidays, or a make-ahead treat!
We’re going down memory lane at EBF this week. Yesterday I shared an ambrosia salad and today I’m sharing another classic recipe that I grew up with… creamy grape salad.
It’s always such a hit whenever I make it for friends and family so I know you’re going to love it too.
Table of Contents
Why You’ll Love This Recipe
This simple salad is a hit every time—and here’s why you’ll love it too:
- Naturally sweet + creamy – Grapes give that juicy burst while the yogurt-cream cheese combo makes it rich and satisfying.
- Lightened-up twist – Made with Greek yogurt and monkfruit sweetener for a better-for-you version of the classic.
- Perfect make-ahead option – It tastes even better after chilling, making it ideal for prepping ahead.
- Great for gatherings – Easy to scale up for a party or holiday table.
- Crunchy topping takes it over the top – The brown sugar pecan sprinkle adds the best sweet crunch in every bite.
Ingredients Needed
- red and green grapes – these form the juicy base of the salad. Grapes provide vitamin C, plenty of antioxidants and hydration! Aim for fresh, plump grapes for the best results. Just be sure to look for seedless green grapes and seedless red grapes; you don’t want to be biting into a seed with this salad!
- cream cheese – this acts as a creamy binder for the salad. It can be regular or non-fat, depending on your preference. Just be sure it’s softened so it will easily blend with other ingredients to make the creamy dressing.
- greek yogurt or sour cream – this adds a tangy creaminess to the mix. Either works, depending on the flavor profile you’re aiming for. I like using Greek yogurt as it offers more protein.
- sweetener – you have flexibility here! Whether it’s granulated sugar, monkfruit granulated sweetener or honey, it’s about balancing sweetness to your liking.
- vanilla extract – a dash of vanilla elevates the flavor, giving the salad a hint of aromatic sweetness.
- nuts – chopped pecans or walnuts offer a delightful crunch, contrasting with the soft grapes and creamy dressing.
- light brown sugar or coconut sugar – this brings a deeper, caramel-like sweetness, especially when combined with the nuts. If you’re looking for a healthier alternative, coconut sugar is a great choice.
- cinnamon – an optional pinch can introduce a warm, spicy sweetness to the salad. I love cinnamon so I’m all about adding it in.
Substitutions & Notes
This salad is super easy to adjust based on what you have or need:
- Spices: Boost the flavor profile by adding a hint of nutmeg or cardamom to the creamy dressing.
- Whipped topping: For a fluffier texture, fold in some whipped cream or a dairy-free alternative into the creamy dressing.
- Pudding mix: Incorporate a packet of instant vanilla or cheesecake pudding mix to the dressing for added sweetness and flavor.
- Add-ins: Consider adding miniature marshmallows or shredded coconut for additional sweetness and texture.
How to Make
This grape salad recipe is so easy to make and requires less than 10 minutes of prep time. The hardest part is waiting for it to chill in the fridge! Here’s how to make it:
Step 1: In a large mixing bowl, beat or stir together the softened cream cheese, Greek yogurt (or sour cream), monkfruit sweetener, and vanilla extract until smooth and well combined.
Step 2: Gently fold in the grapes until they’re evenly coated in the creamy dressing.
Step 3: Cover and chill the salad in the fridge for at least 1–2 hours so the flavors can meld.
Step 4: Just before serving, stir together the chopped pecans, coconut sugar, and a pinch of cinnamon. Sprinkle the mixture over the top of the salad and serve!
Recipe Tips
A few quick tips to help your creamy grape salad turn out perfectly every time:
- Soften the cream cheese: Let it come to room temp before mixing so your dressing turns out smooth and creamy with no lumps.
- Dry your grapes well: After rinsing, pat them dry to help the dressing stick better and keep the salad from getting watery.
- Use firm grapes: Soft or overripe grapes can get mushy and release too much juice—look for ones that are plump and crisp.
How to Store Leftovers
This salad is great for making ahead and keeps well in the fridge:
Refrigerator: Store in an airtight container for up to 3–4 days. For best texture, keep the crunchy topping separate and sprinkle it on just before serving.
Make-ahead tip: You can fully prep the creamy base and grapes a day in advance, then chill and top with the pecan-sugar mixture right before serving.
Frequently Asked Questions
Definitely. Red or green grapes both work—using both just adds extra color and flavor contrast.
It’s lightly sweet, not overly sugary. You can always adjust the amount of monkfruit or sweetener to your taste.
I wouldn’t recommend it—the texture of the grapes and creamy dressing doesn’t hold up well after freezing and thawing.
Yes! If you need a nut-free version, leave them out or swap in sunflower seeds or a crunchy granola topping.
More Fruit Salad Recipes
- Greek Yogurt Chicken Salad
- Easy Fruit Salad
- Poppy Seed Chicken Pasta Salad
- Strawberry Kale Salad
- Waldorf Salad
- Strawberry Pretzel Salad
Be sure to check out all of my dessert recipes here on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Creamy Grape Salad
Ingredients
- 1 lb red grapes, washed and stemmed (about 2.5 cups)
- 1 lb green grapes, washed and stemmed (about 2.5 cups)
- 4 oz cream cheese, softened (can use non-fat, if desired)
- 1 cup full fat Greek yogurt or sour cream
- 1 ½ Tablespoons granulated sugar, monkfruit granulated sweetener or honey (I used the monkfruit)
- 1 teaspoon vanilla extract
- ¼ cup chopped pecans or walnuts
- 3 Tablespoon brown sugar or coconut sugar, I used coconut sugar
- Pinch of cinnamon, optional
Instructions
- In a mixing bowl, beat or stir the cream cheese, sour cream (or Greek yogurt), granulated sugar and vanilla extract until well combined.
- Gently fold the grapes into the dressing until they are well coated.
- Cover the salad and refrigerate for at least 1-2 hours. Chilling allows the flavors to meld.
- Combine pecans, brown sugar and cinnamon in a small bowl. Sprinkle pecan mixture on top, just before serving.
Notes
- Storage: Store in an airtight container for up to 3–4 days. For best texture, keep the crunchy topping separate and sprinkle it on just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love grape salad and this recipe is sooooo good…and simple!
Ah YAY! I am so glad you’re loving this grape salad recipe, Brooke. Thanks so much for giving it a try and for sharing your review & star rating, I really appreciate it!