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


Recipe Summary

20 mins
20 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Layer apple slices, Cheddar cheese, and hazelnuts atop dressed greens.

Nutrition Facts

458 calories; protein 13.2g 26% DV; carbohydrates 29.5g 10% DV; fat 35.1g 54% DV; cholesterol 23.1mg 8% DV; sodium 334.4mg 13% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
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 vinegar to 1 TBSP (knowing that ration works for me). I used 10 cranks of sea salt from a ginger and about 1/8 tsp of white pepper. I subbed almonds for the hazelnuts per personal preference and I used a Granny Smith apple (the tartness really worked). I can see making this again particularly as a salad for a dinner party. THANKS for the recipe! Read More