Salad: United States – Montana – Montana Huckleberry Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 cups (180 g) mixed salad greens (spring mix, baby spinach, arugula)
- 1 cup (150 g) fresh huckleberries, rinsed and drained, divided
- 4 oz (113 g) goat cheese, crumbled
- 1/2 cup (60 g) candied pecans, roughly chopped
- 1/4 small red onion, very thinly sliced (about 7/8 oz (25 g))
- 1/2 cup (75 g) fresh huckleberries (for vinaigrette)
- 3 tbsp (45 ml) apple cider vinegar
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (30 ml) honey (or local wildflower honey)
- 1 tsp (5 ml) Dijon mustard
- 1/3 cup (80 ml) extra-virgin olive oil
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper, plus more to taste
- Flaky sea salt for finishing (optional)

Show original ingredient measurements

- 6 cups (180 g) mixed salad greens (spring mix, baby spinach, arugula)
- 1 cup (150 g) fresh huckleberries, rinsed and drained, divided
- 4 oz (113 g) goat cheese, crumbled
- 1/2 cup (60 g) candied pecans, roughly chopped
- 1/4 small red onion, very thinly sliced (about 25 g)
- 1/2 cup (75 g) fresh huckleberries (for vinaigrette)
- 3 tbsp (45 ml) apple cider vinegar
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (30 ml) honey (or local wildflower honey)
- 1 tsp (5 ml) Dijon mustard
- 1/3 cup (80 ml) extra-virgin olive oil
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper, plus more to taste
- Flaky sea salt for finishing (optional)

Instructions

Short Description:
A bright, regional salad that pairs local Montana huckleberries with mixed greens, creamy goat cheese, candied pecans, and a vibrant huckleberry vinaigrette to showcase the berry's sweet-tart flavor.

Regional Notes:
This Montana version centers on fresh wild huckleberries—distinct from generic berry salads—used both whole and puréed into the dressing. Simple cold greens, creamy goat cheese, and crunchy candied pecans are typical accompaniments in Rocky Mountain preparations.

1. In a blender or food processor, combine 1/2 cup (75 g) fresh huckleberries, apple cider vinegar, lemon juice, honey, Dijon mustard, 1/2 tsp (3 g) kosher salt, and 1/4 tsp (1 g) black pepper. Purée until smooth.
2. With the blender running on low, slowly stream in the 1/3 cup (80 ml) olive oil until the mixture emulsifies into a glossy vinaigrette. Taste and adjust sweetness, acidity, or seasoning as needed; if too thick, add 1 tsp (5 ml) water at a time to reach desired consistency.
3. Place the 6 cups (180 g) mixed greens in a large salad bowl. Add 1 cup (150 g) fresh huckleberries (reserve a few whole berries for garnish) and the thinly sliced red onion.
4. Drizzle about two-thirds of the huckleberry vinaigrette over the greens and gently toss with tongs until evenly coated. Add more dressing if preferred, but avoid overdressing.
5. Transfer the dressed greens to a serving platter or individual plates. Scatter the crumbled 4 oz (113 g) goat cheese and 1/2 cup (60 g) candied pecans over the top.
6. Garnish with the reserved whole huckleberries and a light sprinkle of flaky sea salt and additional cracked black pepper. Serve immediately with the remaining vinaigrette on the side.