Creamy Grape Salad with Cream Cheese and Toasted Pecans

Simple and light salad for summer: red and green grapes tossed in a creamy, lightly sweetened cream cheese mixture.

This Grape Salad is a fresh, easy-to-make side dish or appetizer that works well for picnics, potlucks, and backyard gatherings. Bright red and green grapes are coated in a silky cream cheese and sour cream dressing, lightly sweetened and flavored with vanilla. Toasted pecans and a brown sweetener finish add texture and a touch of crunch. The recipe is quick — about 10 minutes of hands-on time — and can be prepared ahead and kept chilled until serving.

Serves: 6–8 | WW points: 3 per serving (¼ cup) | Cooking time: 10 minutes total

INGREDIENTS NEEDED:

• 1 lb. red grapes, washed and stemmed
• 1 lb. green grapes, washed and stemmed
• 1/4 cup light cream cheese, at room temperature
• 1/2 cup light sour cream
• 3 Tbsp Truvia or preferred granulated sweetener
• 1 tsp vanilla extract
• 1/2 cup pecans, chopped and lightly toasted
• 1 Tbsp brown Truvia or brown sweetener for topping

HOW TO MAKE THIS GRAPE SALAD:

Step 1. In a large mixing bowl, combine the room-temperature cream cheese, light sour cream, sweetener, and vanilla. Use an electric mixer or a whisk to beat the ingredients until the mixture is smooth and creamy. Properly softened cream cheese is important for a lump-free dressing; if needed, microwave the cream cheese for 5–10 seconds to soften, then mix.

Step 2. Add the prepared red and green grapes to the bowl. Folding the grapes in by hand preserves their shape and prevents crushing.

Step 3. Gently stir the grapes and dressing until everything is evenly coated. Aim for a uniform coating so each grape has a light layer of the cream mixture.

Step 4. Just before serving, sprinkle the chopped toasted pecans and the brown sweetener over the top of the salad. The pecans provide a pleasant crunch, while the brown sweetener gives a hint of caramel flavor and a decorative finish.

Step 5. Store the salad covered in the refrigerator until ready to serve. Keep chilled to maintain freshness and the best texture of the grapes. This salad holds well for a day or two; the dressing may loosen slightly over time, so give it a gentle stir before serving.

Save this recipe to your favorites and enjoy a light, refreshing grape salad all summer long.

Camelia

Grape Salad

A simple, light salad for summer — red and green grapes in a creamy, slightly sweet cream cheese dressing finished with toasted pecans.

Prep Time
5 mins

Additional Time
5 mins

Total Time
10 mins

Servings: 6

Course: Salad

Calories: 216

Ingredients

• 1 lb. red grapes
• 1 lb. green grapes
• ¼ C light cream cheese room temp
• ½ C light sour cream
• 3 Tbsp Truvia sweetener
• 1 tsp vanilla
• ½ C pecans chopped
• 1 Tbsp Truvia brown sweetener (for topping)

Method

1. In a large mixing bowl, add the cream cheese, light sour cream, sweetener, and vanilla. Beat with an electric mixer or whisk until the dressing is smooth and creamy.
2. Fold in the prepared green and red grapes, being careful not to crush them. Folding preserves texture and appearance.
3. Gently stir until the grapes are evenly coated with the dressing and the salad looks uniform.
4. Just before serving, sprinkle the chopped toasted pecans and the brown sweetener over the top for crunch and a touch of caramel flavor.
5. Store the salad in the refrigerator in a covered bowl. Serve chilled. Stir gently before serving if any liquid has collected.

Notes

WW points: Blue 3; Green 3; Purple 3.

Yield: 6 to 8 servings. A ¼ cup serving is approximately 3 SmartPoints.

Tips: For best texture, use firm, seedless grapes and chill them before combining. If you prefer a slightly sweeter salad, adjust the sweetener to taste. Toast the pecans briefly in a dry skillet to enhance their flavor before chopping.