For the Love of Food

Pecan Grape Salad #BrunchWeek

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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


PRIZE #1 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 


PRIZE #2 CABOT CREAMERY CO-OPERATIVE

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 


PRIZE#3 JOYJOLT

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


PRIZE#4 SWEETS & TREATS

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!


PRIZE#5 TORANI

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.
 

PRIZE#6 COOKBOOK SET

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

 

Print Recipe

Pecan Grape Salad

Ingredients

  • 3 1/2 cups seedless green grapes
  • 3 1/2 cups seedless purple grapes
  • 6 oz 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

Instructions

  • Wash the grapes and dry well. Set aside.
  • 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 and stir to coat.
  • Cover and refrigerate until ready to serve {up to overnight}.
  • Before serving, top with chopped pecans and brown sugar.
  • Enjoy and watch it disappear!
Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog

 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 and 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:

Mashed Potato, Cheddar & Bacon Waffles from Tip Garden 
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.
 

Reader Interactions

Comments

  4. Ann Fantom

    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

    Reply

  13. Sandy Klocinski

    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.

    Reply

  20. Anonymous

    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.

    Reply

  23. yellowlabs

    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.

    Reply

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