Paula Deen Grape Salad

Paula Deen grape salad is a creamy chilled salad with red and green grapes, cream cheese, sour cream and a brown sugar pecan topping that comes together in 30 minutes. Try this easy Southern potluck side for church supper or your holiday table, since it's make-ahead and feeds 15.

Beat the cream cheese, sour cream and sugar until the mixture is mostly smooth, because small lumps are fine but big ones won't melt into the dressing. Then let it chill, since cold time is what blends the tangy cheese with the sweet grapes.

Paula's test kitchen toasted the chopped pecans for bigger flavor and left a few grapes whole so the bowl looks prettier. They also found that 4 hours in the fridge tastes the same as overnight, so you can make this on the same day you serve it.

Paula Deen Grape Salad

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Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking timeminutes

Calories

330

kcal

Halved grapes and sharp cheddar get folded into a tangy cream cheese and sour cream dressing, then chilled until everything melds. Just before serving, a sprinkle of pecans and brown sugar adds a sweet crunch on top.

Ingredients

• 4 lb red and green seedless grapes
  

• 1/2 cup sugar
  

• 8 oz grated sharp cheddar cheese
  

• 8 oz room temperature cream cheese
  

• 8 oz Sour cream
  

• 2 cups chopped pecans
  

• 1/4 cup brown sugar
  

Directions

• Slice the grapes: Slice 4 pounds of red and green seedless grapes in half. Set them aside while you make the creamy dressing.
• Mix the dressing: Combine 1/2 cup sugar, 8 ounces softened cream cheese and 8 ounces sour cream in a large mixing bowl. Beat them with an electric mixer, and don't worry if a few small lumps remain.
• Fold in the grapes: Add the grape halves and 8 ounces grated sharp cheddar cheese to the bowl. Then stir by hand until everything is evenly coated.
• Chill the salad: Cover the bowl and refrigerate it overnight so the flavors blend. If you're short on time, 4 hours gives you the same flavor.
• Add the topping: Just before serving, stir in 2 cups chopped pecans and 1/4 cup brown sugar. Waiting until the last minute keeps the pecans crunchy instead of soggy.

Tools for this recipe

• KitchenAid 5-speed hand mixer, Pyrex 3-piece glass mixing bowl set, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make grape salad the night before?

Yes, and the original recipe actually calls for chilling it overnight. Just hold back the pecans and brown sugar until right before serving so they stay crunchy.

How long does leftover grape salad keep in the fridge?

Cover the bowl tightly and plan to finish it within about 2 days. After that the grapes start to release liquid and the dressing gets thin, and the pecans soften once they've been mixed in.

Can I use a different nut instead of pecans?

Chopped walnuts work well if that's what you have, since they bring a similar rich crunch. Toast whichever nut you choose first, because Paula's test kitchen found toasting gives bigger flavor.

Do I have to slice every grape in half?

Halving them lets the dressing coat each one and makes the salad easier to scoop. Paula's test kitchen left some grapes whole on purpose for a prettier look, so mix a few whole ones in if you like.

Why is my dressing lumpy?

Cream cheese that's still cold is the usual cause, so let it sit out until it's truly soft before mixing. A few small lumps are normal in this recipe and they blend in once the salad chills.