This vintage recipe for grape salad is a copycat of the beloved side dish at Chicken Salad Chick. The short ingredient list includes grapes and a sweet cream cheese base topped with a sprinkling of brown sugar and pecans.
Discovering the Unexpected Delight of Grape Salad
This grape salad recipe is a classic, having been around for quite some time. At first, I resisted trying it because the idea of stirring grapes into a cream cheese base seemed unusual. Nonetheless, I decided to give it a try. To my surprise, the grapes add an unexpected flavor to the cream cheese mixture, and I now understand why this recipe is so beloved.
Unraveling the Origins of a Holiday Recipe
Is Grape Salad A Midwest Dessert?
I attempted to trace the origin of this recipe but ultimately made an educated guess. I initially read it hailed from Minnesota, but after further investigation, many Minnesotans rejected the dish and said they had never tried it. Therefore, it seems grape salad is not a classic Minnesota holiday recipe after all.
Is Grape Salad a Southern Recipe?
The earliest version of the recipe I found, titled “Cream Cheese Grape Salad,” is printed on a page torn from an unidentified magazine dated 2006. However, since the person who submitted the recipe is from Georgia, I suspect it originates from the Southern U.S. There’s another similar recipe simply called “Grape Salad,” contributed by a relative to a church cookbook after 2006. I chose to use my relative’s recipe, as she is a talented cook who always picks delightful recipes for parties that everyone enjoys. I’ve made a few tweaks, but it closely resembles hers, and I believe you’ll love it.
Type of Grapes
This recipe calls for a combination of red and green grapes, but it works well with just one type, although the two colors create a pretty contrast. If your grapes are large, consider cutting them in half, either horizontally or vertically, which makes them easier to eat.
Cream Cheese Mixture
To prepare the cream cheese mixture, use softened or room temperature cream cheese to make mixing easier. Pour this mixture over the grapes and stir until combined. You might think you’ve added too much cream cheese when mixing, but once you taste it, you’ll find it’s just the right amount.
Brown Sugar
If you choose to add all the brown sugar or a reduced amount, sprinkle it on top. I have experimented with mixing the brown sugar into the cream cheese, but this resulted in a runny consistency and a different flavor. The recipe’s method of topping the salad with brown sugar enhances the taste and balances the tartness of the grapes.
Pecans Optional
Chop and toast the pecans, and sprinkle them over the top of the brown sugar. If you’re short on time, you can skip the toasting, but toasting adds a wonderful flavor that pairs well with the brown sugar.
Let me know how you like this Grape Salad recipe, and if you know where it originated. Enjoy!
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Grape Salad
Equipment
- 9×13-inch serving dish
Ingredients
- ½ cup chopped pecans, toasted (toasting is optional)
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 3 cups green seedless grapes
- 3 cups red seedless grapes
- ¼ cup brown sugar (optional)
Instructions
- Toast the pecans in a skillet on medium-low heat until fragrant and slightly browned. Pour onto a plate and let cool.
- Beat the cream cheese, granulated sugar, and vanilla with a mixer on medium speed. Stir in the sour cream.
- Wash the grapes and dry them. If they are large or you prefer smaller bites, cut them in half–otherwise, leave them whole. Stir them into the cream cheese mixture.
- Place the grape mixture into a 9 x 13-inch serving dish. Sprinkle brown sugar and pecans on top. Store in the refrigerator.