Mohamed Shili Pioneer Woman Grape Salad is made with seedless green grapes, seedless purple grapes, cream cheese, sour cream, granulated sugar, vanilla extract, brown sugar, and pecans. This refreshing Grape Salad recipe creates a dessert that takes about 30 minutes to prepare and can serve up to 12 people.
Pioneer Woman Grape Salad Ingredients
- 2 pounds (about 908g) of seedless green grapes
- 2 pounds (about 908g) of seedless purple grapes
- 8 ounces (about 227g) cream cheese, room temperature
- 8 ounces (about 227g) sour cream
- 1/2 cup (about 100g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup (about 110g) brown sugar, firmly packed
- 1/2 cup (about 50g) pecans, finely chopped
How To Make Pioneer Woman Grape Salad
- Prepare the Grapes: Rinse the green and purple grapes under cold water. Thoroughly pat them dry with paper towels to remove any excess moisture.
- Arrange Grapes: Spread the grapes evenly in a large 9-by-13-inch baking dish, creating a colorful mix of green and purple.
- Mix Cream Base: In a mixing bowl, combine the cream cheese, sour cream, granulated sugar, and vanilla extract. Use an electric mixer on medium speed to blend until the mixture is smooth and creamy.
- Coat Grapes: Pour the cream cheese mixture over the grapes in the baking dish. Gently toss until all the grapes are evenly coated. Place the dish in the refrigerator to chill for at least 15 minutes, allowing the flavors to meld.
- Add Toppings and Serve: Just before serving, sprinkle the brown sugar and chopped pecans evenly over the chilled grapes.
Recipe Tips
- Soft Cream Cheese: Make sure the cream cheese is soft from being at room temperature. It mixes better and won’t have lumps.
- Dry Grapes: After washing the grapes, make sure you dry them well. This stops water from making the cream mixture watery and helps it stick to the grapes.
- Mix Carefully: Mix the grapes and cream cheese mixture softly so you don’t smash the grapes. This keeps them nice and firm in your salad.
- Cool in Fridge: Put the salad in the fridge to cool for at least 15 minutes before you eat it. This makes the flavors better.
- Right Sweetness: Try the cream cheese mix before you put it on the grapes. Add more or less sugar to make it as sweet as you like.
How To Store Grape Salad
- In the Fridge: Let the grape salad cool down fully. Then cover the dish with plastic wrap or put it in a container that seals tight. Keep it in the fridge for 3 to 4 days.
- In the Freezer: If you want to keep the salad for longer, put it in a container that is safe for the freezer. You can freeze it for up to 1 month. To eat, thaw it in the fridge the night before.
Pioneer Woman Grape Salad Nutrition Facts
Serving Size: 1 of 12 servings
- Calories: 302
- Total Fat: 13 g
- Saturated Fat: 6 g
- Carbohydrates: 47 g
- Dietary Fiber: 2 g
- Sugar: 42 g
- Protein: 3 g
- Cholesterol: 31 mg
- Sodium: 84 mg
FAQs
Can I Use Frozen Grapes For This Salad?
No, it’s best not to use frozen grapes. They can get too soft when they thaw. Use fresh grapes to keep the salad crisp and fresh.
Is There A Substitute For Sour Cream In This Recipe?
Yes, you can use Greek yogurt as a healthier substitute for sour cream. It will still give a creamy texture but with less fat.
Can I Make This Salad A Day Ahead?
Yes, you can make it the day before. Keep it in the fridge without the brown sugar and pecans on top. Sprinkle these on right before you serve it to keep them crunchy.
Try More Pioneer Woman Recipes:
- Pioneer Woman Frog Eye Salad
- Pioneer Woman Pea Salad
- Pioneer Woman Chicken Salad With Grapes
- Pioneer Woman Fruit Salad
- Pioneer Woman Spicy Mango Salad
Pioneer Woman Grape Salad
Description
Pioneer Woman Grape Salad is made with seedless green grapes, seedless purple grapes, cream cheese, sour cream, granulated sugar, vanilla extract, brown sugar, and pecans. This refreshing Grape Salad recipe creates a dessert that takes about 30 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Prepare the Grapes: Rinse the green and purple grapes under cold water. Thoroughly pat them dry with paper towels to remove any excess moisture.
- Arrange Grapes: Spread the grapes evenly in a large 9-by-13-inch baking dish, creating a colorful mix of green and purple.
- Mix Cream Base: In a mixing bowl, combine the cream cheese, sour cream, granulated sugar, and vanilla extract. Use an electric mixer on medium speed to blend until the mixture is smooth and creamy.
- Coat Grapes: Pour the cream cheese mixture over the grapes in the baking dish. Gently toss until all the grapes are evenly coated. Place the dish in the refrigerator to chill for at least 15 minutes, allowing the flavors to meld.
- Add Toppings and Serve: Just before serving, sprinkle the brown sugar and chopped pecans evenly over the chilled grapes.
Notes
- Soft Cream Cheese: Make sure the cream cheese is soft from being at room temperature. It mixes better and won’t have lumps.
- Dry Grapes: After washing the grapes, make sure you dry them well. This stops water from making the cream mixture watery and helps it stick to the grapes.
- Mix Carefully: Mix the grapes and cream cheese mixture softly so you don’t smash the grapes. This keeps them nice and firm in your salad.
- Cool in Fridge: Put the salad in the fridge to cool for at least 15 minutes before you eat it. This makes the flavors better.
- Right Sweetness: Try the cream cheese mix before you put it on the grapes. Add more or less sugar to make it as sweet as you like.
Pioneer Woman Grape Salad, Ree Drummond Grape Salad
