Oregon Fall Salad captures the essence of the autumn season in the Pacific Northwest. This salad combines hearty greens with local seasonal fruits, nuts, and a rich dressing, making it a perfect representation of Oregon’s bountiful fall harvest.


  • 6 cups mixed greens (such as spinach, kale, and arugula)
  • 1 crisp apple (like Honeycrisp or Pink Lady), thinly sliced
  • 1 pear, thinly sliced
  • 1/2 cup dried cranberries or cherries
  • 1/2 cup toasted hazelnuts, roughly chopped
  • 1/2 cup crumbled blue cheese or goat cheese
  • For the dressing:
    • 1/4 cup olive oil
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon maple syrup
    • 1 teaspoon Dijon mustard
    • Salt and pepper to taste


  1. In a large salad bowl, combine the mixed greens, thinly sliced apple, pear, dried cranberries (or cherries), and toasted hazelnuts.
  2. In a small bowl or jar, whisk (or shake) together the olive oil, apple cider vinegar, maple syrup, and Dijon mustard. Season with salt and pepper to taste. This is your salad dressing.
  3. Drizzle the dressing over the salad and toss gently to coat all the ingredients.
  4. Sprinkle the crumbled blue cheese or goat cheese over the top of the salad.
  5. Serve the salad immediately to ensure the fruits and greens remain fresh and crisp.

Nutrition Facts (per serving)

  • Calories: 220-250
  • Fat: 15g
  • Carbohydrates: 20g
  • Protein: 5g

Prep and Cooking Time

  • Prep Time: 15 minutes
  • Cooking Time: None


  • Serves: 4-6

Oregon Fall Salad is a delightful combination of sweet and savory flavors, accented by the crunch of hazelnuts and the richness of cheese. It’s a celebration of local, seasonal ingredients and makes for a beautiful and nutritious addition to any fall meal. Enjoy this fresh and colorful salad that embodies the spirit of Oregon’s autumn harvest!

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