While Portland has no shortage of incredible salads—as we’ve showcased throughout Portland Salad Week—Meg and I were eager to explore beyond the city limits in search of more salad treasure. Our adventure took us to the heart of the Willamette Valley, where we visited five distinct food destinations that each offered a unique and delicious taste of the region’s local, seasonal bounty. Here are the Willamette Valley salads we enjoyed and the places we visited.
First Stop: Red Hills Market
Nestled in the heart of Dundee—a hub for local food and wine—Red Hills Market stands out as a culinary gem. It’s fast, easy, and refreshingly unpretentious—no wine snobbery here! The menu has something for everyone, featuring everything from sandwiches and pizza to local baked goods, brunch items, and of course, salads. Whether you’re dining in or grabbing something to go, Red Hills delivers. Meg and I can confidently say their pre-prepared items more than hold their own. Here are the two salads we tried:
Market Salad
What’s in it: Local greens, crushed local hazelnuts, pickled red onions, radish, house burnt orange vinaigrette. $11
While this was your classic market salad and its presentation was gorgeous, both Meg and I agreed they went too heavy on the dressing. The dressing itself was tangy and flavorful but a little would’ve gone a long way, especially because all the ingredients in the salad were so fresh and delicious.
Curry Chicken Salad
What’s in it: Chunks of chicken, golden raisins, apples, parsley, marcona almonds, celery chunks, carrot shavings, curry aioli. $7.
This pre-prepared salad really surprised us in a great way because it was bursting with flavor and high quality ingredients. The salad gave you a little bit of everything in one bite including richness from the chicken, sweetness from the golden raisins and carrots, and some lovely crunchiness from the almonds and the apples. We liked it so much that Meg and I found ourselves raving about it for the rest of our salad road trip.
155 SW 7th Street, Dundee. Red Hills website
Second Stop: Merenda (across the street from Red Hills Market)
A casual, modern Italian deli, Merenda made for a perfect second stop on our salad adventure. The moment you walk in, you’re greeted by a fun, whimsical vibe that feels like a mini escape to the Italian coast—complete with charming photographs of seaside towns lining the walls. Merenda offers warm, speedy counter service, and once you’ve ordered, you can grab a seat in their cozy dining area to enjoy your meal. We also spotted a couple of outdoor tables, perfect for a mild day.
Ceci Salad
What’s in it: Chickpeas, arugula, pickled onion, flame-grilled bell peppers, bread crumbs, red wine vinaigrette. $10
This yummy salad had a nice balance of ingredients, and felt a bit more substantial than your typical greens/market salad. The dressing was lovely, not overpowering any particular ingredient. Green olives tucked into the salad, unexpectedly since they weren’t listed on the menu, but they added a welcome hearty, savory kick.
Tonno Salad
What’s in it: Oregon albacore tuna, mozzarella, green olives, flame grilled corn, farro, giardiniera, white wine vinaigrette. $16.50.
This was my favorite salad during our roadtrip, as it was packed with lean protein that didn’t weigh you down. The white wine vinaigrette added a little pucker to each bite, while the generous chunks of mozzarella and the farro added substance that made the salad well-rounded. The portion is quite generous and makes for great leftovers for the next day. Score!
110B SW 7th Street, Dundee. Merenda website
Third Stop: Wooden Heart
Wooden Heart is a cozy eatery tucked inside the charming Dundee Hotel, offering wood-fired pizzas, pasta, and other specialties crafted with local ingredients. The setting strikes a perfect balance—stylish yet unpretentious—and guests are welcome to wander into the inviting hotel lobby if they so choose. We were drawn to Wooden Heart not only for its convenient location, but also for its impressive salad offering, featuring six different salad options that are sure to please even the most discerning diner.
Grilled Cabbage Salad
What’s in it: Dill crema, toasted sunflower seeds, wood fired beets, farro, garden herbs. $16.
Meg and I both adored this salad. The cabbage had a nice charred exterior that added a subtle smokiness without any of the bitterness cabbage can sometimes bring. Beyond the greens, the salad offered a satisfying mix of textures thanks to the nutty farro and crunchy sunflower seeds. The dill crema was the perfect finishing touch, used just enough to bring everything together without overpowering the other flavors.
Caesar Salad
What’s in it: Romaine hearts, house Caesar dressing, croutons, pecorino. $15.
This modern take on the classic Caesar salad delivered—striking the perfect balance to satisfy both purists and adventurous eaters. While the ingredients were simple, their high quality was evident. The true standout of this dish were the colossal croutons nestled throughout the salad. Perfectly executed, they offered a satisfying crunch on the outside while remaining tender enough to bite into.
1410 Oregon 99W, Dundee. Wooden Heart website
Fourth Stop: Blind Pig
Our second-to-last stop brought us to the quaint city of Carlton, where a charming main street is lined with shops, tasting rooms, and restaurants. We headed to Blind Pig, which had an impressive salad menu and an overall cozy, comfort food vibe that brought us back to our days in Astoria, Queens. In fact, it reminded us of two such gastropubs that we often frequented and loved called Mar’s and Sweet Afton, both of which are still there. Blind Pig didn’t disappoint and both Meg and I agreed that we’d return to try other menu items, with friends and partners in tow.
Roasted Corn Salad
What’s in it: Grilled corn, crunchy tortilla strips, pepitas, pickled onion, cabbage, cotija cheese, sweet chilli vinaigrette. $16.
At first glance, this salad was a showstopper—piled high with crispy tortilla strips and topped with vibrant edible flowers, a personal favorite of mine. Every element screamed summer freshness, from the sweet corn and crisp cabbage to all the other colorful accoutrements. Though veggie-forward, it had a hearty presence and felt like a truly satisfying start to the meal.
Carlton Chopped Kale Salad
What’s in it: Chopped kale, carrot, goat cheese crumble, dried cranberry, pepitas, almost sweet vinaigrette. $15.
Another standout, this salad exuded freshness and vibrancy thanks to its gorgeous medley of ingredients. The kale was perfectly tender, and I loved the little bursts of sweetness from the carrots and the tart cranberries. I even took some home, and it held up well—maintaining its flavor and texture the next day.
325 West Main Street, Carlton. Blind Pig website
Last Stop: The Allison Inn
Our final stop brought us to the beautiful Allison Inn and Spa—by far the most luxurious destination on our salad road trip. It felt fitting to end the day somewhere that felt like a treat and we were grateful for the experience. We arrived during a transitional time between lunch and dinner service at their restaurant, Jory, so instead we were seated in the lounge. It turned out to be a perfect spot to relax in the cool air conditioning and enjoy a light, summery salad.
Strawberry Salad
What’s in it: Garden greens, pickled strawberries, feta cheese, pistachios, shaved fennel, white balsamic vinaigrette. $18.
This salad sounded like the perfect medley of ingredients—but unfortunately, it didn’t quite hit the mark for us. While the presentation was lovely, and we appreciated that it was split onto separate plates, the execution didn’t quite live up to the hype. The strawberries were a highlight, but they were overwhelmed by a heavy-handed dressing that felt too intense on the palate. I found myself reaching for my drink more than once to balance out all the acidity.
2525 Allison Lane, Newberg. Allison Inn website
We left the Willamette Valley feeling satiated and fulfilled—but also eager to come back and explore more. Next time, we won’t just be trying salads–we’re excited to dive into other types of dishes and some wine and mocktails too! This trip was just the beginning, as we barely scratched the surface, and we’ll surely be back.
Judith Rich
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