Northwest Autumn Salad

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NW Autumn Salad

By Shannon O'Donnell

I recently featured a recipe for my favorite homemade macaroni and cheese, and I promised a how-to for a simple fall salad to go with it...you certainly need something very light to go with that heavy comfort food!  You'll see salads like this one on the menus of many Northwest restaurants this time of year.  Might as well make it at home instead!  Oh, and the 'Northwest' part is due to the abundance of local ingredients...hazelnuts, pears (or apples), and craisins (dried cranberries) are all grown right here in our region.

 

Northwest Autumn Salad 

Ingredients:
 
*  1 10 to12-oz bag pre-packaged washed greens (I like to use an arugula mix)
*  1/8 red onion, thinly sliced and slivered
*  4 oz crumbled bleu cheese
*  1 apple or 1 Bartlett pear, thinly sliced (either fruit will work just fine)
*   Handful of craisins (about a 1/3 cup)
*  1/2 cup of hazelnuts, toasted (to toast, just cook in a dry frying pan for a few minutes over low heat)
*  Dressing of choice...this time I combined a chunky bleu cheese with a raspberry walnut vinaigrette so that it wouldn't be too heavy
 
Directions:
 
1)  Toss first 6 ingredients in salad bowl
2)  When ready to serve, toss with dressing to taste.  Salt & pepper if desired.

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About Shannon

Shannon

When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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