Peggy Lampman | Contributor

Not including local apples in some fashion in a Michigan 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 the golden red leaves are to the sugar maples: An ode to October.

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, therefore, didn't hesitate to include it in the "Saline-Senior-Soccer-Send-off" menu honoring Senior soccer parents Tuesday night.

Peggy Lampman | Contributor

I purchased my apples from Beth Wasem, of Wasem's Fruit Farm at the Farmers Market. I told her about my traditional salad and asked if she could select a 1/2 peck bag of three varieties she thought would work well in this salad. She selected Prime Gold, Gala and Empire apples.

Beth explained that the 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. Beth said many of her customers liken the Prime Golds flavor to firm pears. She remained unconvinced but I did think they tasted a bit like crisp pears and are simply delicious!

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.

Yield: 3 1/4 cups dressing (about 16 cups of salad) Time: 1 hour Cost: approximately $15.00

Ingredients

12 ounces cream cheese, softened 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)

Directions

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.