Oregon Fall Salad is a delightful and hearty dish that captures the essence of the autumn season in Oregon. This salad is a perfect representation of the region’s abundant harvest, featuring a blend of fresh, locally-sourced ingredients. It’s a celebration of textures and flavors, ideal for those who enjoy seasonal eating and the rustic charm of Pacific Northwest cuisine.
Ingredients:
The core ingredients of the Oregon Fall Salad include mixed greens such as spinach, arugula, and baby kale, providing a diverse range of textures and flavors. The greens are accompanied by roasted butternut squash, a fall favorite, which adds a sweet and nutty flavor to the dish. Tart and juicy Oregon pears contribute a burst of freshness and sweetness. For a crunchy contrast, toasted hazelnuts, a classic Oregonian produce, are sprinkled in. The salad also features crumbled goat cheese, offering a creamy and tangy element. To bring all these ingredients together, the salad is dressed in a maple-balsamic vinaigrette, which complements the autumnal flavors with its sweet and tangy profile.
Preparation Method:
Preparing the Oregon Fall Salad involves a few simple steps. Start by roasting the butternut squash with olive oil, salt, and pepper until it’s tender and caramelized. While the squash is roasting, toast the hazelnuts in a dry skillet until they’re golden brown and fragrant, then chop them roughly. Slice the Oregon pears into thin wedges. In a large bowl, combine the mixed greens, roasted butternut squash, sliced pears, and toasted hazelnuts. Crumble the goat cheese over the salad. For the dressing, whisk together olive oil, balsamic vinegar, a touch of maple syrup, and a pinch of salt and pepper, then drizzle it over the salad, tossing gently to coat.
Serving Suggestions:
The Oregon Fall Salad can be served as a standalone meal, especially for a light lunch or dinner. It also pairs beautifully with grilled chicken, pork, or salmon for a more protein-rich meal. The salad is best enjoyed fresh, but the individual components can be prepared ahead of time and assembled just before serving to maintain the freshness of the greens and pears. This salad is not just a dish but a celebration of Oregon’s fall bounty, making it a perfect choice for seasonal gatherings and holiday meals.
In summary, the Oregon Fall Salad is a harmonious blend of sweet, savory, and earthy flavors, each ingredient thoughtfully chosen to represent the fall season in Oregon. Its variety of textures and robust flavors make it a satisfying and visually appealing dish that’s sure to please any palate.
Oregon Fall Salad Recipe | S2Recipes
Details Oregon Fall Salad Recipes
Prep Time: 20 mins
Total Time: 20 mins
Servings: 2
Ingredients For Oregon Fall Salad Recipes
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
⅓ cup sharp Cheddar cheese rectangles
Instructions: Oregon Fall Salad Recipes
Step 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.
Step 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.
Step 3: Layer apple slices, Cheddar cheese, and hazelnuts atop dressed greens.
I made this for a potluck but I did make the Allrecipes magazine version, which uses freshly toasted almonds instead of hazelnuts. It was delicious and fresh and everyone enjoyed it. I used a Cosmic Crisp apple, which was a very nice level of tartness and sweetness for this salad.
Loved the combination of nuts, apple, and cheese in this delicious salad. The dressing amounts worked for me.
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!
✅What are the key ingredients in the Oregon Fall Salad recipe?
The Oregon Fall Salad primarily consists of mixed greens (like spinach and arugula), roasted butternut squash, dried cranberries, toasted pumpkin seeds, and goat cheese. These ingredients collectively offer a delightful taste of the fall season, combining earthy, sweet, and tangy flavors.
✅How is the butternut squash prepared for the Oregon Fall Salad?
For the Oregon Fall Salad, the butternut squash is peeled, cubed, and roasted until tender and slightly caramelized. This process enhances the squash's natural sweetness and adds a comforting warmth to the salad, making it ideal for fall.
✅What type of dressing is recommended for the Oregon Fall Salad?
A maple vinaigrette dressing is recommended for the Oregon Fall Salad. It's made with olive oil, apple cider vinegar, maple syrup, mustard, and a pinch of salt and pepper. This dressing complements the salad's ingredients with its sweet and tangy flavor profile.
✅Can the Oregon Fall Salad be made vegan?
Yes, the Oregon Fall Salad can easily be adapted for a vegan diet. Simply replace the goat cheese with a vegan cheese alternative or omit it altogether. All other ingredients in the salad are naturally vegan-friendly.
✅Is the Oregon Fall Salad a healthy option?
Absolutely! The Oregon Fall Salad is a healthy option as it's rich in essential nutrients. The mixed greens provide vitamins and minerals, butternut squash is high in fiber and vitamins A and C, and pumpkin seeds offer healthy fats and protein, making it a nutritious choice.
✅How long does it take to prepare the Oregon Fall Salad?
Preparing the Oregon Fall Salad takes about 45 minutes to an hour, most of which involves roasting the butternut squash. The actual assembly of the salad is quick and straightforward, making it a feasible dish for both weekday meals and special occasions.
✅Can the Oregon Fall Salad be served as a main course or a side dish?
The Oregon Fall Salad is versatile enough to be served either as a main course or a side dish. Its hearty ingredients like butternut squash and goat cheese make it filling enough for a main, while its vibrant flavors complement a variety of main dishes when served as a side.
✅How can I store leftovers of the Oregon Fall Salad?
To store leftovers of the Oregon Fall Salad, keep the dressing separate from the salad ingredients. Place the salad components in an airtight container in the refrigerator, where they can stay fresh for up to 3 days. Add dressing just before serving.
