Grape salad is a delicious combo that’s both refreshing and creamy. It’s my go-to for any get-together spread!
This Trisha Yearwood recipe is a personal favorite of mine because it so nicely balances the sweetness of grapes with a rich, creamy dressing.
Start by washing and thoroughly drying the grapes to ensure the dressing sticks well and is not too watery.
When you mix the cream cheese, sour cream, granulated and brown sugars, and vanilla, you’ll want to make sure the cream cheese is at room temperature, which makes blending a breeze.
To take this salad to the next level, top it with chopped pecans for an added VERY satisfying crunch!
How to Make Trisha Yearwood’s Grape Salad Recipe
Ingredients
- 2 lbs Green Grapes (seedless)
- 2 lbs Purple Grapes (seedless)
- 8 oz Cream Cheese
- 8 oz Sour Cream
- 1/2 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 1 cup Pecans (chopped)
- 1/2 cup Brown Sugar
Step-by-Step Instructions
Step 1:
Wash the green and purple grapes thoroughly.
Dry them completely with paper towels.
Step 2:
In a large mixing bowl, combine cream cheese, sour cream, granulated sugar, and vanilla extract until smooth.
Step 3:
Gently fold the grapes into the cream mixture, ensuring they are well coated.
Step 4:
Transfer the grape mixture into a 9×13-inch baking dish.
Spread evenly.
Step 5:
Mix chopped pecans and brown sugar together.
Sprinkle this mixture over the top of the salad.
Tips and Tricks for Making This Recipe
Choose Ripe Grapes:
Selecting the ripest grapes will add extra sweetness and juiciness to the salad, making it more flavorful.
Cream Cheese Temperature:
Let the cream cheese sit at room temperature for about 30 minutes to make it easier to blend with other ingredients.
Optional Crunch:
Adding chopped walnuts or almonds instead of pecans can offer a slightly different flavor profile if you prefer.
Make Ahead:
Prepare the salad the night before and refrigerate overnight to enhance the flavors, allowing the creamy mixture to soak into the grapes.
Sugar Options:
Consider using a sugar substitute for a lower-calorie option if desired.
What to Serve with Trisha Yearwood Grape Salad Recipe
Grilled Chicken
Pairing grape salad with grilled chicken makes for a refreshing meal.
The smoky flavors of the chicken blend beautifully with the sweet and creamy salad.
Try using a simple marinade with lemon and herbs for added zest.
Fresh Baguette
A fresh baguette can serve as a delicious side, perfect for scooping up creamy grape salad.
The crusty bread offers a nice contrast to the softness of the grapes.
Serve the baguette sliced and lightly toasted.
Roasted Vegetables
Roasted vegetables add a savory touch alongside the sweet salad.
Opt for veggies like carrots or Brussels sprouts for their natural sweetness.
A sprinkle of Parmesan cheese can enhance the flavor profile further.
Savory Quiche
A savory quiche can make your meal more substantial when served with Trisha Yearwood’s grape salad.
Consider a cheese and spinach quiche to complement the salad’s creaminess.
This combo is excellent for a relaxed brunch or lunch.
Charcuterie Board
A charcuterie board offers a variety of flavors to accompany your grape salad.
Include cured meats, assorted cheeses, and some nuts.
The mix of textures and flavors will provide a balanced and enjoyable experience.
Variations and Substitutions
You’re going to love experimenting with different twists on this grape salad recipe!
Sweetness Adjustments
If you’re looking to cut down on sugar, try using a Truvia baking blend or another sugar substitute.
Sweeteners like honey or agave can give a different flavor profile, adding some natural sweetness.
Creamy Base Alternatives
For a lighter version, substitute the sour cream with Greek yogurt.
This adds a tangy taste while keeping it creamy and delicious!
Flavor Enhancements
Adding a touch of citrus zest, like lemon or orange, brings a refreshing note to the salad.
Consider experimenting with a dash of cinnamon or nutmeg for a warm and cozy flavor.
Adding Herbs
Mix in some fresh herbs like mint or basil to introduce a unique and unexpected herbal twist.
These herbs give an aromatic experience that’s both refreshing and vibrant!
How to Store Leftover Grape Salad
Storing your leftover grape salad properly will keep it tasting fresh and delicious for days!
Make sure to transfer the salad into an airtight container to keep it from drying out.
Seal the container tightly to preserve the flavors and keep the grapes juicy.
Refrigeration
Pop the airtight container into the refrigerator where it can stay fresh for up to 3 days.
Make sure to give it a quick stir before serving to mix in any ingredients that may have settled.
Avoid Freezing
It’s best to avoid freezing grape salad, as the texture of the grapes can become mushy when thawed.
So keep it in the fridge to enjoy the best taste and texture!
Use Within a Few Days
Enjoy the leftovers within a couple of days while the flavors are still vibrant and delicious!
Waiting too long can make the salad lose some of its delightful crispness.
Enjoy every bite of your delicious salad!
Common Mistakes to Avoid
Not Drying the Grapes
Make sure to dry the grapes thoroughly after washing them; otherwise, the salad can become watery.
I always use a paper towel to pat the grapes dry, ensuring that any excess moisture is absorbed.
Using Full-Fat Ingredients
While tasty, using full-fat cream cheese and sour cream increases the richness far beyond what’s needed.
I find that using reduced-fat cream cheese and Greek yogurt maintains a creamy texture without compromising flavor.
Overmixing the Ingredients
Careful mixing of the salad ingredients is crucial to avoid a mushy consistency.
Gently fold the creamy mixture into the grapes instead of stirring vigorously to maintain the integrity of the fruit.
Trisha Yearwood's Grape Salad Recipe
Ingredients
- 2 lbs Green Grapes seedless
- 2 lbs Purple Grapes seedless
- 8 oz Cream Cheese
- 8 oz Sour Cream
- 1/2 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 1 cup Pecans chopped
- 1/2 cup Brown Sugar
Instructions
- Wash the green and purple grapes thoroughly.
- Dry them completely with paper towels.
- In a large mixing bowl, combine cream cheese, sour cream, granulated sugar, and vanilla extract until smooth.
- Gently fold the grapes into the cream mixture, ensuring they are well coated.
- Transfer the grape mixture into a 9x13-inch baking dish.
- Spread evenly.
- Mix chopped pecans and brown sugar together.
- Sprinkle this mixture over the top of the salad.