Oregon Fall Salad


Hearty entree salad showcasing Oregon hazelnuts. Feel free to use any seasonal apple variety, I prefer Gala or Honeycrisp.

Prep Time:
20 mins
Total Time:
20 mins
2 servings


  • 1 tablespoon extra virgin olive oil

  • ½ teaspoon cider vinegar

  • sea salt to taste

  • coarse ground black pepper to taste

  • 1 (10 ounce) bag mild field salad greens, or to taste

  • ½ cup hazelnuts

  • 2 apples, cored and sliced paper-thin

  • cup sharp Cheddar cheese rectangles


  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
35g Fat
30g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 458
% Daily Value *
Total Fat 35g 45%
Saturated Fat 7g 36%
Cholesterol 23mg 8%
Sodium 334mg 15%
Total Carbohydrate 30g 11%
Dietary Fiber 10g 35%
Total Sugars 17g
Protein 13g
Vitamin C 31mg 157%
Calcium 286mg 22%
Iron 6mg 32%
Potassium 857mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.