If you’re looking to capture the essence of autumn’s bounty in a single, vibrant plate, this Oregon Fall Salad with Pears, Hazelnuts, Cranberries, and Maple Vinaigrette Recipe is exactly what you need. Channeling the crisp air and colorful harvest of the Northwest, it combines the sweet juiciness of fresh pears with the crunchy goodness of toasted hazelnuts, tart cranberries, and a tangy-sweet maple vinaigrette that ties every bite together beautifully. This salad doesn’t just dress your table; it celebrates the season in a way that feels both fresh and comforting.

Ingredients You’ll Need

The image shows four steps with fresh dark green kale leaves in a clear glass bowl; the first step has large pieces of raw kale with a shiny, uneven texture, and the second step shows the kale chopped into smaller, darker green pieces with a softer texture in the same bowl. The third step displays a silver baking tray with light orange cubed sweet potatoes and light beige chickpeas scattered on top, garnished with fresh green herb sprigs. The fourth step shows the same baking tray with the sweet potatoes and chickpeas roasted to a deeper orange and golden brown color, their texture visibly crispier and slightly shriveled. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Every great recipe starts with the right ingredients, and this salad is no different. Each component plays a starring role, adding layers of color, texture, and flavor to make this dish a true fall favorite. Plus, they’re simple pantry staples or easy-to-find market treats that won’t complicate your prep time.

4 cups mixed greens: A fresh, crunchy base that brings vibrancy and a slight earthiness to anchor the salad.
1 pear or apple, sliced: Adds natural sweetness and a juicy contrast to the greens.
1/4 cup dried cranberries: Tart and chewy, these contribute bursts of fall flavor with a gorgeous ruby hue.
1/4 cup toasted hazelnuts: Provide a satisfying crunch and a toasty undertone reminiscent of Oregon’s famous nuts.
1/4 cup goat cheese or blue cheese: A creamy, tangy element that enriches the salad and balances sweetness.
2 tbsp olive oil: The base of the vinaigrette, bringing smooth richness and healthy fats.
1 tbsp apple cider vinegar: Offers a bright acidity that livens up the dressing and complements the fruit.
1 tsp maple syrup: Delivers that signature subtle sweetness perfectly echoing the fall theme.
Salt and pepper: Essential seasonings to enhance and unify all salad flavors.

How to Make Oregon Fall Salad with Pears, Hazelnuts, Cranberries, and Maple Vinaigrette Recipe

Step 1: Prepare the Fresh Ingredients

Begin by gently washing and drying the mixed greens so they stay crisp and fresh. Thinly slice your pear or apple to ensure every bite has a juicy, tender pop. Toast the hazelnuts in a dry skillet for a few minutes, shaking frequently until fragrant and golden, to deepen their flavor and add irresistible crunch.

Step 2: Assemble the Salad

In a large salad bowl, layer the mixed greens first. Then evenly distribute the pear slices, followed by dried cranberries and toasted hazelnuts. Crumble goat cheese or blue cheese over the top for pockets of creamy indulgence that cut through the textures and flavors beautifully.

Step 3: Whisk the Maple Vinaigrette

In a small bowl, combine the olive oil, apple cider vinegar, and maple syrup. Whisk them together briskly until emulsified, then season with a pinch of salt and pepper. This dressing is where the magic happens — the perfect balance of sweet and tangy that complements every element of the salad.

Step 4: Dress and Toss the Salad

Just before serving, drizzle the maple vinaigrette over the salad. Toss gently but thoroughly so every leaf and ingredient gets a flavorful coating without bruising the delicate greens or pear slices.

How to Serve Oregon Fall Salad with Pears, Hazelnuts, Cranberries, and Maple Vinaigrette Recipe

A shallow white bowl holds a layered salad starting with a base of small, round, light brown grains mixed with dark green kale leaves. On top, bright orange cubes of roasted squash are scattered evenly. Dried red cranberries add deep red spots throughout the dish. Fresh green herb leaves, some flat and some oval, are arranged on the surface, along with thin, white shavings of cheese. A wooden spoon with a smooth texture is inside the bowl, slightly lifting some ingredients. The bowl sits on a white marbled surface with some fresh herbs and a white cloth with black stripes nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate presentation and add delightful texture contrasts, consider sprinkling some freshly cracked black pepper or additional toasted hazelnuts on top. A few extra slivers of pear or a light drizzle of extra maple syrup can add a charming finishing touch that invites guests to dive right in.

Side Dishes

This salad pairs wonderfully with roasted vegetables like butternut squash or sweet potatoes, bringing warming, hearty notes to the table. It’s also a splendid companion to grilled chicken or a savory quiche, making for a well-rounded and satisfying autumn meal.

Creative Ways to Present

For a special occasion or brunch, serve this salad in individual glass bowls or plates to showcase its colorful layers. Alternatively, lay it out on a rustic wooden board sprinkled with extra nuts and cranberries for a charming fall harvest presentation that’s equal parts beautiful and inviting.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers of this Oregon Fall Salad with Pears, Hazelnuts, Cranberries, and Maple Vinaigrette Recipe, store them in an airtight container in the fridge. It’s best to keep the vinaigrette separate and add it just before eating to maintain crispness and freshness.

Freezing

Because of the fresh greens and vinaigrette, this salad is not suitable for freezing. The texture and flavor of the ingredients would not hold up well after thawing.

Reheating

This salad is designed to be served cold or at room temperature. If you want a warm twist, try gently warming roasted squash or nuts to serve alongside but avoid reheating the salad itself.

FAQs

Can I substitute the pear for another fruit?

Absolutely! Apples work wonderfully and keep the sweet, crisp texture. You can also experiment with quince or even peeled, diced persimmons for a unique twist.

What if I don’t have hazelnuts?

Swapping hazelnuts for pecans or walnuts is a great option. They’ll still add the crunch and nuttiness needed to balance the other flavors.

Is this salad suitable for vegans?

To make the Oregon Fall Salad with Pears, Hazelnuts, Cranberries, and Maple Vinaigrette Recipe vegan, simply omit the cheese or use a plant-based alternative—it’s just as delicious that way!

How long does this salad stay fresh after dressing?

Once dressed with the maple vinaigrette, it’s best enjoyed within a few hours to keep the greens vibrant and crisp. Beyond that, the salad may become soggy.

Can I prepare the vinaigrette in advance?

Yes, the maple vinaigrette can be whisked up a day in advance and stored in the fridge. Just bring it to room temperature and whisk again before drizzling over your salad.

Final Thoughts

There’s truly nothing like the fresh and vibrant flavors of this Oregon Fall Salad with Pears, Hazelnuts, Cranberries, and Maple Vinaigrette Recipe to brighten any autumn day. It’s simple to make, packed with seasonal goodness, and endlessly satisfying. I hope you’ll try this recipe soon and experience a little taste of Oregon’s gorgeous harvest right at your own table.

Jane

Oregon Fall Salad with Pears, Hazelnuts, Cranberries, and Maple Vinaigrette Recipe