1 (8 oz) pkg. Neufchatel cheese, softened slightly (light cream cheese)

1/2 cup packed light brown sugar

2 tsp ground cinnamon

1/8 tsp ground nutmeg

1 (8 oz) pkg. light sour cream

1 tsp vanilla extract

4 lbs crisp, sweet apples, chilled (combo of Gala, Jazz, and Golden Delicious)

2 cups cold water, for soaking apples

2 Tbsp fresh lemon juice, for soaking apples

1 cup chopped Fishers Walnuts

3/4 cup dried cranberries

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For the dressing: In a mixing bowl, whip together the Neufchatel cheese, brown sugar, cinnamon, and nutmeg using an electric hand mixer on high speed until light and fluffy, about 3 minutes.
Add the sour cream and vanilla extract to the mixture and blend until combined. Chill until ready to serve the salad.
For the fruit salad: In a medium mixing bowl, combine cold water and lemon juice. Dice the apples into cubes, removing the cores. Drop them into the lemon water mixture to prevent browning. Let them rest for about 1 minute, then drain on paper towels.
Transfer the apples to a large bowl and add about 3/4 of the chopped walnuts and dried cranberries. Add the Neufchatel cheese mixture and toss everything together until the apples are evenly coated.
Sprinkle the remaining 1/4 of the walnuts and cranberries on top of the salad for added texture and flavor.
Keep the salad chilled and serve within an hour for the best results.

If you’d like a less sweet dressing, you can reduce the amount of brown sugar or substitute with honey or maple syrup.
The salad can be made ahead by preparing the dressing a day in advance, but cut the apples just before serving to keep them fresh and crisp.
For variation, swap walnuts for other nuts like pecans or almonds, or try adding pears, grapes, or orange segments to the salad.
Granola or crushed cereal can be sprinkled on top for extra crunch before serving.
This salad is naturally gluten-free when using gluten-free sour cream and checking for gluten-free walnuts and cranberries.