Ojawashkwawegad (Wild Green Salad)

This traditional Algonquin salad celebrates the wild greens that Native peoples have foraged for centuries.

Peppery watercress mingles with tart sorrel leaves and delicate dandelion flowers, creating a flavor profile that swings from bright to earthy in every bite.

The maple-sweetened vinaigrette honors indigenous ingredients while balancing the greens’ natural bite.

Serve this at spring gatherings when wild onions and dandelions are at their peak, or substitute cultivated greens for a year-round taste of woodland tradition.

Kitchen Tips

• Foraging safely: Only harvest wild greens from areas you know are pesticide-free, away from roadsides. If unsure, use farmers market watercress, baby spinach, and cultivated arugula.
• Dandelion prep: Pick dandelion flowers in early morning when they’re fully open. Remove the bitter green base, using only the yellow petals for the sweetest flavor.
• Dressing balance: Taste the greens first. If your sorrel is especially tart, add an extra tablespoon of maple syrup to the dressing.
• Make it a meal: Top with grilled fish or roasted chicken, and scatter toasted sunflower seeds for crunch that echoes the sunflower oil in the dressing.