Oregon Salad

Enjoy the bounty of Oregon fall produce! Oregon’s state fruit is the pear. Oregon’s state nut is the hazelnut. They taste absolutely delicious together in a salad like this. The dressing included in this recipe has a lovely zip from another flavorful Oregon product, cranberries. If fresh cranberries aren’t available yet, thawed frozen cranberries work well also. The greens mentioned here are lettuce, but you can use your favorite or mix together your favorite blend.

Co-op Sales Local Oregon Organic Comice Pears
  • 1 head red leaf lettuce
  • 1 firm ripe pear, cored and thinly sliced
  • ½ small red onion, sliced into thin rings
  • 1 cup raw hazelnuts, toasted
  • 2 tsp plus ¼ cup olive oil
  • 2 shallots, peeled and thinly sliced
  • 1 cup fresh cranberries
  • Zest of 1 orange
  • Juice of 1 orange
  • 3 Tbsp balsamic vinegar
  • 1-2 Tbsp maple syrup
  • ½ tsp sea salt


Spread hazelnuts on a cookie sheet or in a shallow baking dish. Roast at 350°F for 15-18 minutes.Let cool, then rub nuts with a towel to remove loose skins. Wash lettuce. Cut into bite-sized pieces or chiffonade into ½’ wide strips. Spin dry in a salad spinner and transfer to a large bowl. Add the sliced pears, onion, and hazelnuts and toss. Heat a small skillet over medium heat. Add 2 tsp olive oil and the shallots and sauté for 3-5 minutes, or until soft. Add cranberries and continue to sauté until the cranberries are soft and have ‘popped.’ Transfer the mixture to a blender along with remaining dressing ingredients and blend on high until smooth. For a thinner consistency add a few tablespoons of water and blend again. Drizzle the dressing over the salad and serve immediately.