Salad: United States – Alaska – Alaskan Berry and Wild Greens Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 10 min

Total 35 min

Ingredients

- 1½ cups (225 g) mixed wild berries (wild blueberries, salmonberries, or lingonberries)
- 6 cups (180 g) foraged wild greens, loosely packed (young fireweed leaves or dandelion greens), stems trimmed
- 1/4 cup (40 g) thinly sliced red onion
- 1/4 cup (30 g) toasted pumpkin or sunflower seeds
- 2 oz (56 g) local goat cheese or mild crumbly cheese, crumbled (optional)
- 3 tbsp (45 ml) canola oil
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (15 ml) fresh lemon juice
- 2 tsp (10 ml) wildflower honey (or local honey)
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (2 g) finely chopped spruce tips (optional; or 1/2 tsp grated lemon zest)
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper

Instructions

Short Description:
A bright foraged salad combining wild Alaskan berries with tender fireweed or dandelion greens, finished with a simple spruce-tip honey vinaigrette and toasted seeds. It's a fresh, seasonal course showcasing local flavors from Alaska's shorelines and meadows.

Regional Notes:
This version highlights Alaska-specific ingredients: wild blueberries and salmonberries (or lingonberries) and locally foraged greens such as young fireweed shoots or dandelion leaves. The dressing is kept simple and uses local touches (wildflower honey and optional spruce tips) rather than heavier dressings common in other regions.

1. Toast the seeds: heat a small dry skillet over medium heat and add the pumpkin or sunflower seeds. Toast, stirring, until fragrant and lightly browned, about 3–4 minutes. Transfer to a bowl to cool.
2. Make the vinaigrette: in a small bowl or jar whisk together canola oil, apple cider vinegar, lemon juice, wildflower honey, Dijon mustard, chopped spruce tips (if using), salt, and pepper until emulsified. Taste and adjust salt, pepper, or honey.
3. Prepare the greens: inspect and remove any tough stems from the fireweed or dandelion leaves. Rinse the greens thoroughly, spin or pat dry, and tear larger leaves into bite-sized pieces.
4. Combine salad base: place the dried greens in a large bowl. Add about two-thirds of the vinaigrette and toss gently to coat—add more dressing if needed but avoid over-dressing.
5. Add berries and onion: fold in the mixed wild berries and sliced red onion gently so berries remain intact.
6. Plate and finish: divide the salad among four plates or serve family-style. Sprinkle with toasted seeds and crumble the goat cheese over the top if using. Drizzle any remaining vinaigrette sparingly over the salads.
7. Serve immediately at cool room temperature or slightly chilled to preserve the texture of the wild berries.