Ingredients:

  • 2 lbs red seedless grapes, stems removed
  • 2 lbs green seedless grapes, stems removed
  • 8 oz full-fat cream cheese, softened
  • 1 cup sour cream
  • 1/2 cup granulated white sugar
  • 1 tsp pure vanilla extract
  • 1/8 tsp fine sea salt
  • 1/2 cup light brown sugar, packed
  • 1/2 cup toasted pecans, roughly chopped

Instructions:

  1. Wash grapes thoroughly and dry completely using a salad spinner or clean towels for at least 30 minutes to ensure the dressing adheres.
  2. In a large mixing bowl, use an electric hand mixer to beat the softened cream cheese and granulated sugar until pale and fluffy, about 2 minutes.
  3. Add the sour cream, vanilla extract, and salt to the bowl. Beat on medium speed until the mixture is thick, glossy, and smooth.
  4. Gently fold the dry grapes into the cream dressing using a silicone spatula until every grape is thoroughly coated.
  5. Cover and refrigerate the salad for at least 2 hours to allow the flavors to meld and the dressing to set.
  6. Just before serving, sprinkle the top evenly with light brown sugar and chopped toasted pecans to maintain maximum crunch.