In a large bowl, combine the softened cream cheese, sour cream, Greek yogurt, sugar, vanilla extract, and salt. Using an electric mixer or whisk, blend until the mixture is completely smooth and creamy with no lumps. This creates the foundation for the salad, and mixing thoroughly ensures even texture throughout the final dish.

While the cream cheese mixture sets, wash and thoroughly dry the grapes—this is important because excess moisture will dilute the creamy sauce. Spread them on a clean kitchen towel and pat gently until completely dry. I like to toast the pecans myself in a dry skillet over medium heat for 2-3 minutes, just until fragrant, as it brings out their natural richness way better than using pre-toasted ones.

Add the dried grapes to the creamy base from Step 1 and gently fold them together until evenly coated. Transfer the mixture to a serving bowl or airtight container, cover, and refrigerate for at least 24 hours (or up to 3 days). This resting time allows the flavors to meld and the texture to set properly.

Remove the salad from the refrigerator about 10 minutes before serving so it's at a pleasant, slightly cool temperature rather than ice-cold. Just before serving, sprinkle the toasted pecans and light brown sugar over the top. I always add these right before serving rather than mixing them in earlier, because it keeps the pecans crispy and the brown sugar from dissolving into the cream.