Foraged Mulberry Watercress Salad

Salads of All Sorts

Whether serving up as a side or main course, salads are endlessly versatile options for any meal. Quality dressings will seal the deal on these recipes, while locally sourced seasonal produce is unmatched for flavor and freshness. Read on to be inspired by five locals’ sensational salads!

Photography by Rich Smith

Colorful salad with mixed greens, carrots, cranberries, and goat cheese, served in a wooden bowl with a bottle of dressing.

Logan Lewis

Wild watercress and mulberries take center stage in this uniquely local, seasonal salad recipe.

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Course Main Course

Cuisine American

Servings 2

Ingredients

8 oz. greens of choice
4 oz. watercress*

For the toppings

For the toppings:
2 oz. shredded carrots
2 oz. mulberries* fresh or dried (can sub raisins or another berry)
2 oz. goat cheese can sub avocado for dairy-free
1 oz. toasted sunflower seeds
1 oz. green onion sliced
Edible flower garnish optional

For the dressing

¾ cup oil of choice
½ cup mulberry vinegar*
can sub red wine vinegar
¼ cup apple cider vinegar
⅓ cup honey
2 tsp. stone ground mustard
2 tsp. thyme
Salt and black pepper to taste

Instructions

Chop greens and watercress to preferred size and gently mix.
Add toppings to personal preference.
Combine dressing ingredients and drizzle atop salad.

Notes

A note on special ingredients: Mulberries and watercress grow commonly throughout the Chattanooga area. Watercress grows wild in fresh alkaline spring water during cool seasons, while mulberries are typically ripe from late April to mid-May. Alternatively, these ingredients can be sourced from local farmers markets like Main Street Farmers Market and in select grocery stores.

Keyword Foraged, Mulberry, salad, Watercress

Foraged Mulberry Watercress Salad Recipe

Salads of All Sorts