Oregon Fall Salad

By Olivia

Celebrate the flavors of fall with this hearty and satisfying Oregon Fall Salad. Featuring crunchy hazelnuts, crisp apples, and sharp Cheddar cheese, this salad showcases the deliciously nutty taste of Oregon hazelnuts. It’s a perfect entree salad that combines sweet and savory elements, ideal for autumn gatherings or a refreshing seasonal meal.

Quick Benefits

This salad is not only packed with flavor but also offers several health benefits, making it a great choice for a light yet fulfilling meal:

Rich in healthy fats from olive oil and hazelnuts.
High in fiber from the salad greens and apples, which supports digestive health.
A good source of protein from the Cheddar cheese and hazelnuts.
Full of vitamins, especially vitamin C from the apples and greens.

Essential Ingredients

Here are the ingredients you’ll need to prepare the Oregon Fall Salad:

Extra Virgin Olive Oil: A healthy fat that helps balance the salad dressing and adds richness.
Cider Vinegar: Provides a tangy base for the dressing that complements the sweet apples.
Sea Salt & Coarse Ground Black Pepper: For seasoning and enhancing the flavors.
Field Salad Greens: A mild base for the salad. You can use any mild salad greens, though a field salad blend is ideal.
Hazelnuts: Toasted hazelnuts add a crunchy texture and nutty flavor, key to this Oregon-inspired dish.
Apples: Gala or Honeycrisp apples are perfect for their crispness and sweetness. Slice them thin for the best texture.
Sharp Cheddar Cheese: Cut into rectangles, the sharpness of the Cheddar cheese pairs wonderfully with the sweet apples and earthy hazelnuts.

Preparation Steps

Make the Dressing: In a large bowl, whisk together the olive oil, cider vinegar, sea salt, and black pepper until the dressing is smooth and well combined.
Prepare the Greens: Add the salad greens to the bowl and toss them in the dressing until fully coated.
Toast the Hazelnuts: In a skillet over medium heat, cook and stir the hazelnuts for 4 to 7 minutes until they are lightly browned. Once toasted, transfer them to a work surface and roughly chop.
Assemble the Salad: Layer the thinly sliced apples, sharp Cheddar cheese rectangles, and toasted hazelnuts on top of the dressed salad greens.
Serve: Enjoy immediately as a light, refreshing meal or side dish.

Health Benefits

High in Fiber: The apples, salad greens, and hazelnuts provide a substantial amount of dietary fiber, which is excellent for digestive health and maintaining stable blood sugar levels.
Good Fats: Hazelnuts and olive oil are sources of monounsaturated fats, which are heart-healthy fats that help improve cholesterol levels.
Rich in Protein: The combination of hazelnuts and Cheddar cheese adds a good dose of protein, supporting muscle health and keeping you fuller longer.
Packed with Nutrients: Apples provide vitamin C, which supports your immune system, while Cheddar cheese offers calcium for strong bones and iron to support healthy red blood cells.

Serving Suggestions

Side Dishes: Pair this salad with a warm soup like butternut squash soup or a light sandwich for a well-rounded meal.
Wine Pairing: A light, crisp white wine such as Sauvignon Blanc or Chardonnay would complement the apple and hazelnut flavors in this salad.
Bread: Serve with a side of rustic, whole-grain bread to complete the meal.

Creative Variations

Add Protein: Add grilled chicken, turkey, or roasted chickpeas for a more substantial, protein-packed salad.
Swap the Cheese: If you prefer a milder flavor, you can swap the sharp Cheddar with a mild white cheese like mozzarella or goat cheese.
Extra Crunch: For an extra layer of crunch, consider adding roasted pumpkin seeds or sunflower seeds.
Different Nuts: If you don’t have hazelnuts, try using walnuts, almonds, or pecans for a similar texture and flavor.
Dressing Variations: Mix up the dressing with a little Dijon mustard or honey for added flavor complexity.

Storage Tips

Refrigeration: Store leftover salad in an airtight container in the refrigerator for up to 1 day. Note that the greens may lose their crispness after being dressed, so it’s best to dress the salad just before serving.
Hazelnuts: Store leftover toasted hazelnuts in a sealed container in a cool, dry place for up to a week.

Pro Tips

Thinly Slice the Apples: The key to a great texture is slicing the apples paper-thin. A mandoline slicer can make this task easier and ensure even slices.
Toast the Hazelnuts Carefully: Keep a close eye on the hazelnuts as they toast, as they can burn quickly. Stir them frequently to ensure even browning.
Dress Just Before Serving: To keep the salad fresh and the greens crisp, dress the salad only right before serving.

Frequently Asked Questions

Can I use a different type of apple?
Yes! While Gala or Honeycrisp apples are preferred for their sweetness and crunch, you can use any variety of apple that you enjoy, such as Fuji, Granny Smith, or Braeburn.

Can I make this salad ahead of time?
The salad can be prepped ahead of time, but it’s best to wait until just before serving to add the dressing, as the greens can wilt if they sit in the dressing too long.

Can I use a different type of nut?
Yes, if you don’t have hazelnuts, you can use walnuts, almonds, or even pecans. These nuts will still provide a great crunch and nutty flavor.

How can I make the dressing creamier?
If you prefer a creamier dressing, you can add a tablespoon of Greek yogurt or a dollop of mayonnaise to the olive oil and cider vinegar mixture.

Enjoy this refreshing and flavorful Oregon Fall Salad that perfectly captures the essence of the season!