Gingered Three-Apple Salad

Gingered Three-Apple Salad

Not including local apples in some fashion in an October menu is highly suspect, a gross omission from my point of view. I liken it to forgetting to buy the wine for a dinner party – not advisable. Apples are to October as are golden red leaves to sugar maples.

I made this big batch to take to a pot luck; it serves 12-16 people.  Like an apple, the recipe can be divided in half or quartered, depending on your needs. I’ve been making this apple salad every fall for almost 30 years. It works well in so many Autumn menus, up through Thanksgiving Day.

I selected Prime Gold, Gala and Empire apples. Red and green Galas are always great in salads, the red Empires would lend a pleasing sweet and tart crunch, and the green Prime Golds flavor would complement the other two.

The cream cheese mixture may be made up to 48 hours in advance, omitting grated ginger. The salad, including ginger, may be made up to 4 hours in advance of serving. Before serving, stir and garnish. The dressing would also double as a delicious fresh fruit dip.

Recipe: Gingered Three-Apple Salad


  • 12 ounces cream cheese, softened (12 oz)
  • 2 cups whole milk yogurt (I prefer strained Greek-style)
  • 1/2 cup honey
  • 2 teaspoons freshly grated (not chopped) ginger root
  • 2 tablespoons finely chopped parsley, divided
  • 1/2 peck (12 medium) assorted apples, washed, cored, chopped into 1/2-inch pieces
  • 1 lemon
  • 1 1/2 cups toasted walnuts or pecans plus 1/2 cup
  • 1 cup dried cherries or cranberries, divided, optional


  1. In a food processor or mixer, combine cream cheese, yogurt, honey and ginger. Stir in 1 tablespoon of parsley.
  2. Squeeze lemon juice over cut apple pieces. Combine with the yogurt mixture and 1 1/2 cups nuts.
  3. Place in large bowl or serving dish. Sprinkle finished salad with remaining parsley, walnuts and dried fruit.

Time: 1 hour

Number of servings (yield): 3 1/4 cups dressing (apx. 16 cups of salad)

Copyright © Peggy Lampman’s dinnerFeed.

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