Total Time
25mins
Prep 0 mins
Cook 25 mins

This recipe showcases the bounty of our beautiful state! Printed in our local newspaper. The state of Oregon is a leading supplier of cranberries in the US.

Ingredients Nutrition

Directions

  1. *CARAMELIZED HAZELNUTS: Preheat oven to 300 degrees. Place the hazelnuts in a large bowl and set aside.
  2. In a small saucepan, combine the honey, brown sugar and salt. Bring the mixture to a boil over medium-high heat; stirring constantly.
  3. Boil 3 minutes; DO NOT stir while boiling. After 3 minutes, carefully stir in 2 tablepoons of the butter.
  4. On a large cookie sheet melt the remaining 2 tablespoons butter. Spread the nut mixture on the pan. Bake for 30 minutes, stirring about every 10 minutes. Watch the oven {{CAREFULLY}}!
  5. Remove nuts from oven and cool completely. When cool, break up into little pieces. Yield: 4 cups.
  6. *NOTE: The recipe for the caramelized nuts will make more than you will need for the salad recipe. Refrigerate or freeze the rest for later use. Great in trail mix or on a cheese and fruit platter!
  7. VINAIGRETTE: Combine all the ingredients in a non-reactive bowl and whisk well. Whisk again just before serving.
  8. SALAD: In a large salad bowl toss the baby spinach with the vinaigrette. Sprinkle the dried cranberries on top of the greens and garnish with the cheese and about 1/2 cup caramelized nuts.

Reviews

(1)
Most Helpful

What a wonderful salad! I used roquefort cheese because I read that Oregon cheese is made according to recipes from Roquefort, and it made a perfect match with the tart cranberries and the sweet roasted hazelnuts. Thanks for sharing, I'll make this salad again! Made for CQ 2014

Mia in Germany September 08, 2014

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