Description
A vibrant, seasonal salad inspired by Oregon’s autumn harvest, combining sweet pears, crunchy hazelnuts, tart cranberries, and creamy goat cheese over fresh mixed greens, all dressed in a rich maple vinaigrette.
Ingredients
Salad
- 4 cups mixed greens
- 1 pear or apple, sliced
- 1/4 cup dried cranberries
- 1/4 cup toasted hazelnuts
- 1/4 cup goat cheese or blue cheese
Maple Vinaigrette
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- Salt and pepper, to taste
Instructions
- Arrange salad ingredients: Place the mixed greens in a large salad bowl or serving dish, then evenly distribute the sliced pear or apple, dried cranberries, toasted hazelnuts, and crumbled goat or blue cheese on top.
- Prepare the maple vinaigrette: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, and a pinch of salt and pepper until the dressing is well emulsified.
- Dress the salad: Drizzle the maple vinaigrette evenly over the salad just before serving to maintain freshness and prevent sogginess. Toss gently if desired and serve immediately.
Notes
- Swap hazelnuts for pecans for a different nutty flavor.
- Add roasted squash like butternut or acorn to enhance the fall theme with warmth and sweetness.
- Use fresh cranberries if available for a more tart and vibrant contrast instead of dried.
- Try substituting goat cheese with blue cheese for a stronger tang.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Northwest-Inspired
