Salad: United States – Washington (Pacific Northwest) – Washington Apple and Hazelnut Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 30 min

Total 55 min

Ingredients

- 4 cups (120 g) mixed salad greens (baby arugula, baby spinach, or spring mix)
- 2 Washington apples, cored and thinly sliced (about 12 oz / 340 g) — e.g., Honeycrisp or Gala
- 3/4 cup (90 g) hazelnuts (filberts), toasted and coarsely chopped
- 4 oz (115 g) goat cheese, crumbled
- 1/4 small red onion, thinly sliced (about 1 oz / 30 g)
- 1/3 cup (50 g) dried cranberries or dried cherries
- 3 tbsp (45 ml) apple cider vinegar
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 tbsp (15 ml) local honey (or maple syrup)
- 1 tsp (5 ml) Dijon mustard
- 1/4 tsp (1.5 g) kosher salt, plus more to taste
- 1/8 tsp (0.5 g) freshly ground black pepper
- Optional: 1 tsp (5 ml) reserved dressing or lemon juice to toss apple slices and prevent browning

Instructions

Short Description:
A crisp, bright salad starring local Washington apples and toasted hazelnuts, balanced with tangy apple cider vinegar dressing and creamy goat cheese. Light, seasonal, and typical of Pacific Northwest produce-forward salads.

Regional Notes:
This version highlights Washington apples—valued for their crisp texture and sweet-tart flavor—and locally sourced hazelnuts (filberts) toasted for depth. The dressing uses apple cider vinegar, a common local acid choice, distinguishing it from vinaigrettes made with wine or balsamic vinegars elsewhere.

1. Preheat the oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast 8–10 minutes until fragrant and skins crack. Transfer to a clean kitchen towel, rub to remove loose skins, let cool, then coarsely chop.
2. Whisk together 3 tbsp (45 ml) apple cider vinegar, 1 tbsp (15 ml) honey, 1 tsp (5 ml) Dijon mustard, 1/4 tsp (1.5 g) kosher salt, and 1/8 tsp (0.5 g) black pepper in a small bowl. While whisking, slowly drizzle in 3 tbsp (45 ml) olive oil to emulsify. Taste and adjust seasoning.
3. Reserve about 1 tbsp (15 ml) of the dressing (or use 1 tsp / 5 ml lemon juice) and toss the apple slices with it to prevent browning and add brightness.
4. In a large bowl, combine mixed greens, dressed apple slices, thinly sliced red onion, dried cranberries, and about two-thirds of the chopped hazelnuts.
5. Drizzle remaining dressing over the salad and gently toss to coat. Scatter crumbled goat cheese and the remaining hazelnuts on top. Taste and add more salt or pepper if needed.
6. Serve immediately on chilled plates as a salad course. Leftover dressing can be refrigerated up to 3 days; toss apples just before serving.