Northwest Forest Forager Salad (Print)

A vibrant woodland-inspired salad with roasted wild mushrooms, toasted hazelnuts, berries, and fresh herbs creating a forest floor impression.

# Components:

→ Roasted Mushrooms

01 - 10.5 oz wild mushrooms (such as chanterelles, morels, or cremini), cleaned and trimmed
02 - 2 tbsp extra-virgin olive oil
03 - 1/2 tsp flaky sea salt
04 - 1/4 tsp freshly ground black pepper
05 - 1 tsp fresh thyme leaves, stripped from stems

→ Nut and Berry Cluster

06 - 2 oz raw hazelnuts, roughly chopped
07 - 1.5 oz raw walnuts, broken into pieces
08 - 2.8 oz fresh blackberries
09 - 2.1 oz fresh blueberries
10 - 1 tbsp honey or maple syrup
11 - Pinch sea salt

→ Mossy Herb Base

12 - 1 oz fresh curly parsley, leaves only
13 - 0.7 oz fresh dill fronds
14 - 0.7 oz fresh chervil or tarragon, leaves only
15 - 0.5 oz fresh chives, finely snipped

→ Dressing

16 - 2 tbsp extra-virgin olive oil
17 - 1 tbsp aged balsamic vinegar
18 - 1 tsp Dijon mustard
19 - 1 tsp wildflower honey
20 - 1/4 tsp sea salt
21 - 1/8 tsp cracked black pepper

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss mushrooms with olive oil, sea salt, black pepper, and thyme. Spread in a single layer on the baking sheet with space between pieces. Roast for 17 to 20 minutes, stirring once halfway, until golden and slightly crisp at edges. Remove and cool on sheet.
02 - Spread chopped hazelnuts and walnuts on a separate baking tray. Place in oven at 425°F for 5 to 6 minutes, shaking tray halfway through. Remove once golden and aromatic, then transfer to a cool plate immediately to stop cooking.
03 - Wash and thoroughly dry parsley, dill, chervil (or tarragon), and chives. Tear parsley, dill, and chervil into bite-sized pieces by hand. Combine all herbs and chives in a bowl and toss gently to create a fluffy, moss-like mixture. Arrange in dense, organic clumps on a serving platter or plates to mimic a forest floor.
04 - Combine toasted nuts, blackberries, and blueberries in a bowl. Drizzle with honey or maple syrup and add a pinch of sea salt. Toss lightly to coat berries and nuts evenly. Using clean hands, arrange the mixture in dense, irregular clumps over the herb base, resembling natural forest clusters.
05 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, sea salt, and cracked black pepper in a small bowl until emulsified and glossy. Adjust seasoning to balance tang and sweetness without overwhelming earthy flavors.
06 - Distribute roasted mushrooms in dense clusters between the nut and berry clumps atop the herb base. Drizzle dressing lightly over salad, focusing on mushroom and nut clusters for enhanced flavor. Serve immediately without tossing to preserve the forest floor appearance and maintain distinct textures.

# Expert Advice:

01 -
  • It looks absolutely stunning on the table, like you've plated an edible forest, and people always ask how you made something so visually striking
  • The contrast of warm roasted mushrooms against cool, crisp herbs and tart berries creates layers of flavor that keep surprising you with each bite
  • It comes together in under an hour and feels elegant enough for guests but simple enough for a quiet weeknight dinner
02 -
  • Never soak mushrooms in water; they're like little sponges and will absorb liquid and lose all their concentrated flavor. A damp cloth or soft brush is all you need to clean them gently.
  • The arrangement matters more than you might think—don't toss this salad like you would a regular one. The visual presentation is half the magic, and keeping the components distinct means you get all those different textures and temperatures in each bite instead of everything becoming uniform.
  • Toast your nuts and mushrooms just before serving if possible. Both lose their crispness and warmth as they sit, and those qualities are what make this dish feel alive and special.
03 -
  • Invest in a good balsamic vinegar; it's the backbone of the dressing and will make or break whether this tastes elegant and complex or sharp and one-dimensional.
  • Toast nuts and mushrooms at the same temperature but watch them separately—nuts burn faster than mushrooms, so don't assume the timing is the same just because they're in the same oven.
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