Salad: Canada – Yukon – Yukon Cranberry and Spruce Tip Salad

Serving Size: 4

Approximate Time

Prep 30 min

Cook 50 min

Total 1 hr 20 min

Ingredients

- 6 oz (170 g) mixed baby greens (arugula, baby spinach, lettuces)
- 1 cup (100 g) fresh cranberries, halved
- 1/3 cup (20 g) fresh spruce tips, finely chopped, plus extra for garnish (use bright young tips)
- 4 oz (115 g) chèvre (goat cheese), crumbled
- 1/3 cup (40 g) raw pepitas (pumpkin seeds)
- 2 cups (120 g) bannock or sturdy bread, cut into 1/2-inch (1.3 cm) cubes (optional for croutons)
- 1 small shallot, minced (about 1 oz / 30 g)
- 3 tbsp (45 ml) white wine vinegar
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 ml) pure maple syrup
- 1 tsp (5 ml) Dijon mustard
- 1/3 cup (80 ml) canola oil or neutral oil
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper, plus more to taste
- 2 tbsp (30 g) unsalted butter or 1 tbsp (15 ml) oil for toasting bannock (if using)

Instructions

Short Description:
A bright spring salad that pairs tart Yukon cranberries with foraged spruce tips for a citrusy, resinous note, balanced by creamy goat cheese, crunchy pepitas, and a maple-spruce vinaigrette.

Regional Notes:
This Yukon version uses fresh spring spruce tips—harvested locally—which give a distinct citrus-like aroma and flavor that sets it apart from generic cranberry salads. Local cranberries provide a sharp tartness that the maple-spruce vinaigrette gently balances, and optional bannock croutons nod to northern baking traditions.

1. Prepare spruce tips: rinse fresh spruce tips gently and pat dry. Remove any brown or tough pieces and finely chop enough to measure 1/3 cup (20 g); reserve a few whole tips for garnish.
2. Toast pepitas: heat a small dry skillet over medium heat. Add pepitas and toast, stirring, until fragrant and lightly browned, 3–4 minutes. Transfer to a plate to cool.
3. Make bannock croutons (optional): heat 2 tbsp (30 g) butter or 1 tbsp (15 ml) oil in a skillet over medium-high. Add cubed bannock or bread and pan-fry, turning occasionally, until golden and crisp, 6–8 minutes. Drain briefly on paper towel.
4. Whisk vinaigrette: in a small bowl or jar combine minced shallot, white wine vinegar (3 tbsp / 45 ml), lemon juice (1 tbsp / 15 ml), maple syrup (1 tbsp / 15 ml), Dijon mustard (1 tsp / 5 ml), chopped spruce tips (2 tbsp / about 15 g reserved into the dressing), kosher salt (1/2 tsp / 3 g), and black pepper (1/4 tsp / 1 g). Slowly whisk in canola oil (1/3 cup / 80 ml) until emulsified. Taste and adjust salt, pepper, or maple for sweetness.
5. Assemble salad: in a large bowl place mixed baby greens (6 oz / 170 g). Add halved cranberries (1 cup / 100 g), crumbled chèvre (4 oz / 115 g), toasted pepitas (1/3 cup / 40 g), and bannock croutons if using (2 cups / 120 g).
6. Dress and toss: drizzle about half the vinaigrette over the salad and gently toss to coat, adding more vinaigrette as needed to taste. Aim to lightly dress the greens so the cranberries and cheese remain distinct.
7. Plate and finish: divide salad among 4 plates or serve family-style. Garnish with whole spruce tips and an extra sprinkle of toasted pepitas. Serve immediately so bannock croutons remain crisp.
8. Storage note: leftover vinaigrette keeps refrigerated up to 5 days; do not store dressed salad.