Salad: Canada – Northwest Territories – Northern Wild Berry Salad

Serving Size: 4

Approximate Time

Prep 20 min

Cook 5 min

Additional 10 min

Total 35 min

Ingredients

- 3 cups (450 g) mixed wild berries (for example cloudberries/bakeapples, lowbush blueberries, and cranberries or lingonberries)
- 4 cups (120 g) dandelion leaves, young and trimmed
- 2 cups (60 g) young fireweed leaves (or additional young salad greens if unavailable)
- 1 small shallot, about 1 oz (30 g), finely minced
- 3 tbsp (45 ml) local honey
- 2 tbsp (30 ml) apple cider vinegar
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 tsp (5 ml) Dijon mustard
- 1 tbsp (15 ml) fresh lemon juice
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (0.6 g) freshly ground black pepper
- 1/4 cup (30 g) toasted pumpkin seeds (pepitas)
- 2 oz (55 g) soft cheese, crumbled (optional; goat cheese or mild local cheese)
- 1 tbsp (5 g) finely chopped spruce tips or fresh mint (optional, for a northern herbal note)

Instructions

Short Description:
A bright, seasonal salad featuring a mix of Northern wild berries tossed with dandelion and young fireweed leaves, finished with a simple local-honey vinaigrette and toasted seeds for crunch. Light, tart, and slightly bitter greens balance the sweetness of bakeapples (cloudberries) and blueberries.

Regional Notes:
This Northwest Territories version highlights locally foraged berries (including cloudberries/bakeapples and lowbush blueberries) and northern greens such as dandelion and young fireweed leaves. The dressing is a straightforward honey-and-vinegar vinaigrette reflecting traditional use of local honey rather than heavier commercial dressings.

1. Rinse berries gently in a colander and drain thoroughly; leave larger berries whole and halve any that are bulky. Pat dry on paper towels if needed.
2. If dandelion leaves are very mature and bitter, blanch them for 15–30 seconds in boiling salted water, then plunge into ice water and drain well; otherwise use young leaves raw. Trim and roughly chop leaves if large.
3. In a small bowl, whisk together minced shallot, honey, apple cider vinegar, Dijon mustard, lemon juice, salt, and pepper until smooth. Whisk in olive oil in a steady stream to emulsify into a vinaigrette.
4. Toast pumpkin seeds in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 3–4 minutes. Transfer to a small bowl to cool.
5. In a large salad bowl, combine dandelion and fireweed leaves. Add about two-thirds of the dressing and toss gently to coat; add more dressing to taste. The salad should be lightly dressed, not saturated.
6. Fold in the mixed wild berries gently so berries remain intact. Taste and adjust salt, pepper, or a few drops more lemon juice or honey as needed to balance acidity and sweetness.
7. Transfer salad to a serving platter or divide among plates. Sprinkle toasted pumpkin seeds and crumbled cheese (if using) over the top, and scatter the chopped spruce tips or mint if using.
8. Serve immediately so berries stay bright and seeds remain crunchy. Leftover dressing can be stored refrigerated for up to 5 days; toss fresh before serving if salad wilts.