How to Create a Wild Salad

Crafting a foraged salad isn’t difficult – but it can be tricky to balance the diverse flavors of wild leaves and flowers. Here’s how.
read time
1 minutes


Prep Time
15 minutes
Active Time
5 minutes
Total Time
20 minutes


Wild Salad Ingredients
- 2 parts mild greens and flowers
- 1 part accent greens and flowers
- Toppings - For toppings, we love to keep it simple: a nut and dried fruit. Picture here are toasted black walnuts and dried huckleberries.
- Dressing. - Try our wild vinaigrette, wild ranch, or morel caesar dressing!


Step 1 - Collect wild greens

Collect the wild greens you use or get them from Foraged.

Collect wild greens
Collect wild greens
Step 2 - Wash and dry

Thoroughtly wash and clean your greens, trimming away any soft or brown spots.

Wash and dry
Wash and dry
Step 3 - Cut or tear larger leaves

3. Tear large leaves into bite size pieces, then combine in a bowl.

Cut or tear larger leaves
Cut or tear larger leaves
Step 4 - Add toppings and dressing

4. Add your toppings. Dress leaves just before serving.

Add toppings and dressing
Add toppings and dressing

What greens should I use in a wild salad?

When creating a wild salad, you can use any tender green or flower that can safely be eaten raw – but we do have recommendations on what greens will make your plate vibrant and tasty! If you don’t balance the diverse flavors of wild leaves and flowers, you can end up with a salad that overpowers your dressing, or worse, tastes bland. The basic formula we recommend is 2 parts mild greens plus 1 part accent greens. Let us explain:

Mild Greens

The bulk of the mixture should be built from leaves with a more neutral flavor and a tender texture.

Mild Greens: violet, asiatic dayflower, lady’s thumb, clover, young plantain, dame’s rocket, chickweed, jewelweed, lamb’s quarters…

Accent Greens

The rest of the salad base should be comprised of more strongly flavored accent greens, which we’ve categorized below. Generally speaking, we recommend sticking to one category when creating your salad – try not to combine too many contrasting flavors in one dish.

Bitter or Mustardy Greens: dandelion, purple cress, winter cress, garlic mustard, wild mustard, hairy bittercress…

Herbaceous Greens: carrot, ramps, wild garlic chives, mint, purple dead nettle, mugwort, spruce tips, dandelion flowers…

Sour Greens: wood sorrel, sheep’s sorrel, young curly dock, eastern redbud flowers…

Textural Greens: saltbush, purslane, greenbrier, Japanese knotweed…

make something wild

Need some inspiration or insight on how to use your new goods? We got it.