Northwest Autumn Salad


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 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 

*  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
1)  Toss first 6 ingredients in salad bowl
2)  When ready to serve, toss with dressing to taste.  Salt & pepper if desired.

Shannon O'Donnell: Rainy Day Cafe


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About 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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