Description
A refreshing and seasonal Northwest-inspired salad that combines crisp apples and pears with dried cranberries, toasted nuts, and creamy goat cheese, all tossed in a light and tangy apple cider vinaigrette. Perfect as a light lunch or a starter during the fall harvest season.
Ingredients
Salad
- 4 cups mixed greens
- 1 apple, thinly sliced
- 1 pear, sliced
- ⅓ cup dried cranberries
- ⅓ cup toasted hazelnuts or walnuts
- ½ cup crumbled goat cheese
Dressing
- 3 tbsp olive oil
- 1½ tbsp apple cider vinegar
- 1 tsp honey
- Salt and pepper, to taste
Instructions
- Combine salad ingredients: In a large bowl, add the mixed greens, thinly sliced apple, sliced pear, dried cranberries, toasted hazelnuts or walnuts, and crumbled goat cheese. Gently toss to mix the ingredients evenly.
- Prepare the dressing: In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, and a pinch of salt and pepper until well emulsified and combined.
- Toss salad with dressing: Just before serving, pour the dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately to enjoy the freshness of the greens and the crisp fruit.
Notes
- Using hazelnuts provides an authentic Oregon flavor, but walnuts are a great substitute if preferred.
- For a more filling meal, add grilled salmon on top to create a hearty version of this salad.
- Make sure the dressing is added just before serving to keep the greens crisp.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Salad
- Method: No-Cook
- Cuisine: American
