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–+ servings

Creamy Cinnamon Apple and Walnut Fruit Salad

A delightful fruit salad featuring crisp apples coated in a tangy Neufchâtel and sour cream dressing, complemented by toasty walnuts and tart cranberries.
Prep Time 20 minutes
Total Time 20 minutes
Serving Size 12 servings

Ingredients

Dressing

  • 1 package (8 oz) Neufchâtel cheese, softened slightly Can substitute with regular cream cheese for a richer dressing.
  • 1/2 cup light brown sugar
  • 2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 package (8 oz) light sour cream Can substitute Greek yogurt for tang and protein.
  • 1 tsp vanilla extract

Salad

  • 4 lbs crisp, sweet apples, chilled Gala, Jazz, or Golden Delicious recommended.
  • 2 cups cold water For soaking apples.
  • 2 Tbsp fresh lemon juice For soaking apples.
  • 1 cup chopped Fishers Walnuts Toasted lightly for extra flavor.
  • 3/4 cup dried cranberries

Instructions

Preparation

  • Make the dressing. In a mixing bowl, use an electric hand mixer on high. Beat Neufchâtel cheese, brown sugar, cinnamon, and nutmeg until light and fluffy, about 3 minutes.
  • Add sour cream and vanilla. Mix on low until blended. Cover and chill. (This can be made a day ahead.)
  • Prepare the lemon soak. In a medium bowl combine 2 cups cold water and 2 tablespoons fresh lemon juice.
  • Dice apples. Cut out cores and chop apples into bite-sized cubes. Work in batches.
  • Soak briefly. As you cut each batch, drop the cubes into the lemon water for about 1 minute. Drain the apples on paper towels.

Assembly

  • Combine salad. Transfer drained apples to a large bowl. Add about 3/4 of the chopped walnuts and 3/4 of the dried cranberries.
  • Add dressing. Spoon the chilled Neufchâtel mixture over the apples and gently toss to coat evenly.
  • Finish and chill. Sprinkle the remaining walnuts and cranberries on top. Keep chilled and serve within an hour for best texture.

Notes

The dressing can be made up to 24 hours ahead. Don't cut apples until just before serving. Store in an airtight container and eat within 24 hours for best color and texture.