I’m not a huge fan of grapes. Sure I’ll snack on them from time to time, but I never really seek them out. But this creamy grape salad turned me from a grape skeptic into a voracious grape eater. All it takes is a handful of pantry ingredients and a few minutes of effort. It’s fresh and cool and makes the perfect side dish.

Key ingredients in Grape Salad

Tips for making Grape Salad

Grape Salad Recipe

Serves 4 to 6

4 ounces cream cheese

3/4 cup pecans or walnuts

1 small bunch fresh tarragon (optional)

1/2 cup sour cream

1/4 cup packed light brown sugar

1/4 teaspoon vanilla extract

Pinch kosher salt

2 pounds assorted seedless red and green grapes, such as or cotton candy, muscat

1. Place 4 ounces cream cheese in a large bowl and let sit at room temperature until softened, about 30 minutes. (Alternatively, microwave the cream cheese in a large microwave-safe bowl until just softened, 10 to 15 seconds.)

2. Coarsely chop 3/4 cup pecans or walnuts. Cook in a medium skillet over medium heat, stirring occasionally, until toasted and golden-brown, about 4 minutes. (Alternatively, bake on a rimmed baking sheet in a 400-degree oven until toasted and golden-brown, about 6 minutes.) Let cool completely, then coarsely chop.

3. If using, pick the leaves from one small bunch fresh tarragon until you have 1 1/2 tablespoons, then finely chop. Transfer 1 tablespoon to the bowl of cream cheese.

4. Add 1/2 cup sour cream, 1/4 cup packed light brown sugar, 1/4 teaspoon vanilla extract, and a pinch of salt and whisk to combine.

5. Pat 2 pounds red and green seedless grapes dry with paper towels or a clean kitchen towel and halve any grapes that are large. Add the grapes and 1/2 cup of the toasted nuts to the dressing. Gently stir until the dressing coats everything evenly. Transfer to a serving platter and top with remaining nuts and tarragon if using.

Recipe note: Leftovers can be refrigerated in an airtight container for up to four days.

(Amelia Rampe is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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