April 22, 2019

Pecan Grape Salad #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
 Today to kick off BrunchWeek I am sharing my new favorite side dish with y'all!
I tried Pecan Grape Salad at a local cafe a couple weeks ago and I cannot get enough of this creamy fruit salad! All you have to do to make this dish at home is start with a big bowl of red and green grapes, mix with a cream cheese and sour cream dressing and then top with crunchy pecans and sweet brown sugar.
Give it a try and let me know what you think!

Scrolll down for the recipe and the BrunchWeek giveaway.

Welcome to #BrunchWeek 2019 hosted by Love and Confections and A Kitchen Hoor's Adventures! This is our 7th year of #BrunchWeek and we have 35 bloggers from around the country sharing over 140 of their best Brunch recipes. We have so many delicious recipes for you to enjoy throughout the week including cocktails, appetizers, casseroles, cinnamon rolls, breakfast pizzas, coffee cakes, plenty of desserts, and more! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!  

Today's recipe is sponsored by Dixie Crystals

Connect with Dixie Crystals


Dixie Crystals is giving one winner a Keurig K-Select Single-Serve K-Cup Pod Coffee Maker. Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.
Dixie Crystals is giving away a Keurig for BrunchWeek 2019


Cabot is giving one winner a gift box of assorted Cabot cheeses. The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come. Cabot gift package of assorted cheddars


Joyjolt is giving one winner a Carre Crystal Glass Cake Holder. Limited edition of 500 in the exclusive series. Made out of 100% high quality crystal. DRINK WITH JOY. ENJOY THE JOURNEY.
Here at JoyJolt we believe that so many of the moments you enjoy most include raising a glass. From the jolt you get from that first sip of coffee in the morning to toasting a milestone with close friends. That's why we have created glassware equally as special and unique as your happiest moments.
Joyjolt Carre Crystal Glass Cake Stand


Sweets & Treats is giving one winner the Year of Sprinkles that contains holiday mixes, classic sprinkles, and some of their most popular sprinkles, assorted cupcake liners, and the My Little Pony Baking Book.
Sweets & Treats, a party and baking supplies manufacturer and wholesaler, started out of a baking industry need for truly grease-proof cupcake liners. From there, the company expanded into a handful of specialized categories including the latest, Sweet Sprinkles, their one of a kind sprinkles and sprinkle mix line. With hundreds of truly unique products, they are a one stop shop for your next party!


Torani is giving one winner a year supply of Torani: 12-750ml glass bottles, flavors will be winner’s choice, plus pumps for each bottle.
Torani inspires you to taste life, one flavorful experience at a time. Even though people all over the world recognize our iconic Torani bottle, we’ve remained a family-owned company — adhering to the high quality standards that Rinaldo and Ezilda set over 90 years ago. Each and every syrup, sauce, and smoothie is created with care and pride. Way back we started with just five syrups. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more. And we’re excited to bring you new taste traditions and flavors as we move forward.


Sarcastic Cooking is giving a copy of her book, Quick Prep Cooking with Your Instant Pot - 75 big-flavor dishes that require minimal work
Dessert for Two is giving a copy of her book, Dinner Just for Two - a cookbook that inspires couples to get into the kitchen together
Sweet Phi is giving a copy of her book, Baby Food Maker Cookbook - 125 Fresh, Wholesome, Organic Recipes for Your Baby Food Maker Device or Stovetop
The Little Ferraro Kitchen is giving a copy of her book, The Weeknight Mediterranean Kitchen - 80 Authentic, Healthy Recipes Made Quick and Easy for Everyday Cooking
Cookbook set for BrunchWeek giveaway


  • 3 1/2 cups seedless green grapes
  • 3 1/2 cups seedless purple grapes 
  • 6oz cream cheese, cubed and softened
  • 3/4 cup (or 6oz) sour cream 
  • 1/4 cup Dixie Crystals white sugar 
  • 1 teaspoon vanilla 
  • 1/2 cup Dixie Crystals brown sugar
  • 1/2 cup pecans, chopped 


  1. Wash the grapes and dry well. Set aside.
  2. In a large bowl, add cream cheese, sour cream, white sugar and vanilla. 
  3. Beat over medium speed with a mixer until smooth.
  4. Add in grapes and stir to coat.
  5. Cover and refrigerate until ready to serve {up to overnight}. 
  6. Before serving, top with chopped pecans and brown sugar.
  7. Enjoy and watch it disappear!
 Wash the grapes and dry well. Set aside.
Leave whole, not sliced, so they will not get soggy in the salad.
 In a large bowl, add cream cheese, sour cream, white sugar and vanilla.
 Beat over medium speed with a mixer until smooth.
 Add in grapes.
 Stir to coat.
 Cover and refrigerate until ready to serve {up to overnight}.
 Before serving, add toppings.
 I love the Dixie Crystals brown sugar sprinkled on top!
  Top with chopped pecans and brown sugar adn serve.

Take a look at what the #BrunchWeek Bloggers are creating today! 

  BrunchWeek Beverages: 
Blueberry Lemonade from Family Around The Table 
Easy Smoothie Shooters from The Nifty Foodie 
Fresh Squeeze Blackberry Lemonade from Cooking With Carlee
  Guava Mimosa from Seduction in the Kitchen 
Guava Moscow Mule from Love and Confections 
Lightening Lavender Margarita from A Kitchen Hoor's Adventures
  Mango Mimosa from April Golightly 
Rum Punch for Brunch! from Hardly A Goddess 
Sparkling Lavender Lemonade from Snacks and Sips
  Strawberry Lavender Smoothie from Eat Move Make 
  BrunchWeek Appetizers and Salads:
Keto Chicken Salad from Platter Talk
  Pecan Grape Salad from For the Love of Food 
  BrunchWeek Egg Dishes: 
Baked Eggs with Mushroom and Asparagus from Caroline's Cooking 
Baked Hash Brown Egg Cups from Creative Southern Home 
Breakfast Pizza from Kate's Recipe Box
  Cheesy Scrambled Egg Stuffed Popovers from Jolene's Recipe Journal
  Fried Green Tomato BLT Benedict from The Spiffy Cookie
  Ham, Egg, & Spinach Breakfast Bites from Sweet Beginnings 
Roasted Carrot and Beet Frittatas from Culinary Adventures with Camilla 
Sausage, Egg, and Cheese Breakfast Bake from Hezzi-D's Books and Cooks 
Sheet Pan Mexican Frittata from Strawberry Blondie Kitchen 
Soy-Brined Hard-Boiled Eggs from Shockingly Delicious
  The Best Avocado Toast from Simply Healthyish Recipes 
  BrunchWeek Breads, Grains, and Pastries: 
Chocolate Chip Cream Cheese Muffins from Big Bear's Wife 
Funfetti Cinnamon Rolls from Cookaholic Wife 
How to Build A Crepe Bar from The Crumby Kitchen 
Salted Caramel Peach Sweet Rolls from The Redhead Baker 
  BrunchWeek Main Dishes:
Cheesy Baked Breakfast Tacos from Rants From My Crazy Kitchen
  BrunchWeek Fruits, Vegetables and Sides:
Zucchini Cheese Pancakes from Karen's Kitchen Stories 
  BrunchWeek Desserts: 
Chocolate Banana Cookies with Sprinkles from Who Needs A Cape? 
Cinnamon Roll Cake from Books n' Cooks 
Espresso Banana Bread from PasstheSushi
  Spring Blooms Cake from The Mandatory Mooch 
Vegan Coffee Cinnamon Rolls from The Baking Fairy
a Rafflecopter giveaway

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

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  1. I love going out to brunch at our local restaurant for some a good Cajun breakfast.

  2. I love brunch but at a BUFFET style, love trying new foods.

  3. I am more of a savory eater with a sweet to end the brunch

  4. I like brunch because I don't like to have a big breakfast, and brunch holds me over until dinner.

    abfantom at yahoo dot com

  5. I have not had brunch in many years, but what I did enjoy about it was the choices. I tended to go savory over sweet.

  6. I like a mix of sweet and savory. I really like quiche and scones.

  7. I like using a lot of savory flavors in brunch.

  8. I'm never very hungry at breakfast, so brunch is perfect for me. I enjoy mostly savory dishes but also like something sweet for dessert.

  9. What I love most is that usually we eat brunch during a day when we're all off and relaxed. There's no rush and we enjoy time together.

  10. For brunch I am all about the sweet.

  11. I love brunch. I tend to sweeten things up for brunch.

  12. I love both sweet and savory. Nothing better than French Toast with warm maple syrup and a side of crispy bacon.

  13. There is just something about brunch that feels fancy, even if it took half a can of dry shampoo and pep talk from your best friend to get you there. Perhaps it’s the dainty little champagne flutes or the sunflower centerpieces, but there is something about brunch that makes us feel like our best selves, even when we’re quite literally the opposite. Savory is usually the first direction I lean, with an enduring fondness for Polenta or white grits with eggs over easy.

  14. What I love the most about brunch?/ Champagne of course.

  15. I like that brunch combines breakfast and lunch . I like both sweet and savory

    joseph gersch

  16. I enjoy the relaxe vibe of brunch and always go for savory over sweet. (no19034770@ yahooDOTcom)

  17. I'm a mixture of both sweet & savory. LOVE bacon and biscuits with gravy, but waffles with yummy syrup all over them are delicious too!

  18. I love brunch because it is a gret time to spend time with friends and family while enjoying fabulous food. I splurge with sweet.

  19. I love how fancy brunch feels as well as the double choices of both breakfast and lunch items. I love the champagne flutes, fancy dishes, and flowers that go along with brunches and as for the food I tend to go more toward savory items but everything is great to try.

  20. I love brunch because it is always a special meal with special items. I do tend to partake of more fatty foods during a brunch...especially bacon!

  21. I love Brunch. It usually depends on who I'm having brunch with that bases if we're having sweet or savory. I like both, so I don't mind!

  22. I like brunch because sometimes I don't feel like eating right away in the morning. I usually relax and have my tea and then eat a little later which is why brunch is perfect for me! I like a mix of sweet and savory for brunch. I don't really have a preference.

  23. The best thing about brunch is, you can have both sweet and savory foods as part of your main meal.

  24. I love brunch as their are so many different foods to choose from. I like both sweet and savory.

  25. I like the variety. I eat more sweet.

  26. I like the variety of foods offered at brunch. I tend to eat more savory foods but will give into some sweet foods!

  27. I love how their is a combination of both sweet and savory dishes.

  28. I love brunch with a combination of sweet and savory.

  29. Looks so delicious! Love the textures and flavors!


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