Wash and dry the seedless grapes. Allow the grapes to dry and set them aside.
Using a stand mixer, or a medium-sized mixing bowl and a handheld mixer on medium-high speed, cream together the cream cheese and sour cream for 2 minutes.
Keeping the mixer speed on medium-high, add the vanilla extract and granulated sugar. Blend for an additional 30 seconds until the mixture is smooth.
In a large mixing bowl, toss together the green and red seedless grapes to evenly mix the grapes together.
Using a large wooden spoon or a silicone spatula, pour the cream cheese mixture over the top of the grapes. Stir the grapes and cream cheese mixture to coat the grapes thoroughly.
Tightly cover the grape salad and place it in the refrigerator for at least 30 minutes.
Just before serving, remove the grape salad from the refrigerator and evenly sprinkle the salad with brown sugar and chopped pecans.
TIP: Make sure you buy seedless grapes for this recipe. If the green or red ones at the grocery store don’t look nice, you can just use one color in the salad as long as the amount of grapes adds up to 4 pounds of grapes.TIP: Grapes are not in season until August - October. When you make a recipe when grapes are not in season, they don’t pack as much of a punch with flavor. They are also not as firm bursting with juice when you bite into them. Firmness impacts the way the sour cream mixture sticks to them as you stir to coat them because they are more likely to get mashed if they are out of season. Make this great recipe in August for crunchy perfectly ripe grapes that hold their own in the stirring process and taste delicious and fresh!TIP: The dressing will stick much better to dry grapes.TIP: If you are making this salad for younger kids, you can cut the whole grapes into smaller, bite-sized pieces.TIP: Make sure your cream cheese is at room temperature to ensure you don’t end up with lumps in your dressing.TIP: You could toast your pecans before sprinkling them on the top of the salad for even more flavor.