Grape Salad with Candied Pecans
This grape salad recipe is a contemporary version of the classic Southern Grape Salad that our grandmother’s made back in the day. Sweet red and green grapes, nestled in a sweet and tangy dressing, topped with ground cinammon cookies and candied pecans. This comes together in no time and makes a lovely dish for a Spring or Summer luncheon, bridal shower, baby shower or a poolside gathering!
About the recipe
The original Southern Grape Salad recipe was made with grapes, cream cheese, sour cream, vanilla extract, brown sugar and pecans. This version is quite similar, using marshmallow creme and sour cream as the creamy dressing, and ground cinnamon shortbread cookies and candied pecans as the garnish. The result is a sweet and tangy grape salad with hints of warm cinnamon and sweet pecans.
Ingredients
The ingredients for the grape salad are pretty simple! The amount of ground Biscoff cookies and candied pecans will vary based on how many pounds of grapes you use, and your personal preference.
- Grapes – red or green; with seeds or seedless- your call
- Marshmallow creme
- Sour cream
- Cookies – Biscoff biscuits are cinnamon spiced shortbread cookies or “biscuits” recommended, but if you cannot find them, you can substitute with graham crackers and a hint of cinnamon powder or gingersnap cookies
- Pecans-raw pecan halves
- Brown sugar – the base for the candied pecans
- Pinch of kosher salt – add to taste
How to make Grape Salad
- Remove grapes from vine and rinse; transfer to large mixing bowl
- In a separate mixing bowl, combine equal parts of marshmallow creme and sour cream; drizzle a little over the grapes and combine until grapes are well coated; cover and refrigerate for 15 minutes or so
- In a small saucepan, heat brown sugar, water and salt; add pecan halves and cook a few minutes; transfer to a parchment lined baking dish in a single layer and allow to cool
- Finely ground the cookies, either in a food processor or put them in a plastic bag and use a flat-sided meat mallet; you want fine grounds
- When ready to serve, put the grape mixture in a dessert or parfait dish, top with ground cookies and garnish with candied pecans
In the South, we call lots of dishes “salads” when they’re really not a “salad” per se…English Pea Salad, Egg Salad, Chicken Salad, Tuna Salad and of course, Potato Salad. Any of these Southern side dishes are always welcome and appreciated at whatever type of event you’re hosting or attending.
Recipe tips and substitutions
- When you drizzle the marshmallow mixture over the grapes, start with just a little; you want the grapes well-coated, but not drowning in the tangy dressing
- If you add too much of the dressing to the grapes, use a slotted spoon to serve
- If you decide you want to include the candied pecans in the salad rather than as a garnish, rough-chop the pecans and add them to the grape mixture right before you serve it. If you add them before, they tend to soak up the tangy dressing and aren’t as crisp. The crunchy texture of the pecans is important to the recipe.
- If you can’t find Biscoff shortbread cookies, substitute with ground graham crackers (add a pinch of cinnamon) or gingersnap cookies
Grape salad is a perfect Spring or Summer dish! If you take a big batch to an outdoor event, I recommend you place the serving bowl in a larger bowl filled with ice. This will keep the sweet grape dressing from melting.
Grape Salad with Candied Pecans
Ingredients
- 1-2 pounds red and green grapes , rinsed
- 1 cup marshmallow creme
- 1 cup sour cream
- 10-12 Biscoff cookies, finely crumbled
- 1½ cups raw pecan halves
- ¼ cup light brown sugar
- 1 tablespoon water
- ¼ teaspoon kosher salt
Instructions
- In a medium saucepan on low heat, combine brown sugar, water and salt; cook 1-2 minutes, then add pecan halves and cook another 2 minutes; transfer to a parchment lined baking sheet in a single layer and allow to cool¼ cup light brown sugar, 1 tablespoon water, ¼ teaspoon kosher salt, 1½ cups raw pecan halves
- Remove grapes from vine, rinse and place in a large mixing bowl; place 10-12 Biscoff cookies in a food processor or zip baggie and crumble into a fine mixture; set aside1-2 pounds red and green grapes, 10-12 Biscoff cookies, finely crumbled
- In a separate medium mixing bowl, combine marshmallow creme and sour cream; add ¼ -½ cup of the marshmallow mixture to the grapes and toss gently; cover and refrigerate for 15-20 minutes1 cup marshmallow creme, 1 cup sour cream
- When ready to serve, use a slotted spoon and transfer to a dessert bowl, sprinkle with some of the ground Biscoff crumbs and garnish with candied pecans.
