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Oregon Fall Salad

Rated as 4 out of 5 Stars

"Hearty entree salad showcasing Oregon hazelnuts. Feel free to use any seasonal apple variety, I prefer Gala or Honeycrisp."
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20 m servings 458
Original recipe yields 2 servings


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  1. Whisk olive oil, cider vinegar, sea salt, and black pepper together in a large bowl until dressing is smooth. Pour salad greens into bowl and toss in dressing to coat.
  2. Cook and stir hazelnuts in a skillet over medium heat until lightly browned, 4 to 7 minutes. Transfer hazelnuts to a work surface and roughly chop.
  3. Layer apple slices, Cheddar cheese, and hazelnuts atop dressed greens.

Nutrition Facts

Per Serving: 458 calories; 35.1 29.5 13.2 23 334 Full nutrition

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This is such a nice, simple, light salad. My bags of greens were 7oz each (and I used two), so I knew I'd have to increase the dressing to coat it all. I upped the EVOO to 2 TBSP and the vineg...