• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Forager | Chef
  • Home
  • About
  • Recipes
  • Interviews
  • Partnerships
  • Contact
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Interviews
  • Partnerships
  • Contact
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Interviews
    • Partnerships
    • Contact
    • Facebook
    • Instagram
    • YouTube
  • ×

    Home » Leafy Greens

    Lamb's Quarters Salad

    Published: Jun 24, 2020 Modified: Feb 19, 2023 by Alan Bergo This post may contain affiliate links Leave a Comment

    Jump to Recipe Print Recipe

    Lambs quarters are one of the most versatile edible wild greens around. Here's how to make them into a delicious salad with other greens.

    Foraged lambsquarters or wild spinach salad recipe

    I've written about making salads from foraged greens before, but, more often than not, in the height of summer salad green season, I'm not making salads out of 15 different plants--it's probably more like 3 or 4.

    Some of the plants will change here and there as the summer goes on, but one thing stays the same: every time I reach for the scissors to cut some greens for salad, lamb's quarters will be in the mix, and they will probably make up the bulk of the salad.

    Foraged lambsquarters or wild spinach salad recipe
    Magenta spreen (the purple leaf) is my favorite type of lambs quarters.

    Lamb's quarters / wild spinach are just so versatile. Sure, you can cook them, but during the early summer, there's not a lot of wild greens that are pleasant to eat raw straight from the ground (if you keep cutting them back, they'll continue to give you beautiful young greens throughout the summer, too).

    Lamb's Quarters, Chenopodium or Wild Spinach
    Tender top growth of lambs quarters. These will get their leaves picked for the salad. I may add the whole top cluster whole for texture.

    Lamb's quarters stay mild and tender for a decent amount of time (again, especially if you cut them down regularly) and they soak up a light dressing without getting soggy, since the greens have a sort of natural waterproofing to them. Add a handful of other greens for some variety, especially things like purslane or nasturtium leaves and flowers, and you have a delicious wild salad that you can enjoy for a good portion of the summer before the lamb's quarters start to bolt.

    Tips

    • Refresh your greens before refrigerating or dressing them. Greens wilt quickly, but if you refresh them in cool water (which does double duty of washing them) until they perk up, then spin and refrigerate, they'll be ready, and standing at attention for whenever you need.
    • Add torn herbs for exciting pops of flavor. Basil, mint, tarragon, parsley are all good choices.
    • Wild salads like dressings with a touch of sweetness. That could be something thick like my aronia or berry dressing here, or simply a drizzle of maple syrup or a pinch of sugar in your dressing.
    • Chef tic here. Bottled dressings are a no-no. If you keep bottled dressings in your fridge, throw them away. Bottled dressings are way too stodgy and strong tasting for any salad green you have respect for, and they make your greens taste like dressing, instead of letting their natural flavor shine. Instead, consider the simple oil and vinegar method below.
    • One of the best dressings is no dressing. Try seasoning your greens with oil and vinegar to taste. Yes, oil and vinegar in separate containers. First, season the greens with a little oil, then vinegar, then salt and pepper. Mix, taste, adjust, serve. Easy.
    Foraged lambsquarters or wild spinach salad recipe
    Foraged lambsquarters or wild spinach salad recipe
    Print Recipe
    5 from 1 vote

    Lamb's Quarters Salad

    A simple salad of lamb's quarters with oil and vinegar
    Prep Time5 mins
    Total Time5 mins
    Course: Salad
    Cuisine: American
    Keyword: Lamb's Quarters
    Servings: 2 People
    Calories: 16kcal
    Author: Alan Bergo

    Equipment

    • 1 Medium mixing bowl

    Ingredients

    • 4 oz Lamb's quarters and tender stems small, whole clusters or leaves are ok
    • 1 oz Other greens, like purslane, nasturtiums, etc
    • Extra virgin olive oil, to taste or your favorite salad green
    • White or regular balsamic white is nice since it doesn't color the greens, both are ok though (see note)
    • Kosher salt and fresh ground black pepper to taste
    • Fresh torn herbs, like basil, mint, tarragon, cilantro, etc to taste
    • edible flowers, like deadnettle, day lily, comfrey, mustard, etc, optional

    Instructions

    • Wash the greens and soak in cold water for 10 minutes. If needed, pick the greens off any tough stems.
    • Spin the greens dry in a salad spinner, or roll up in some cloths or towels and refrigerate to weep moisture.
    • Toss the greens and herbs in a bowl with a dash of oil, vinegar, salt and pepper to taste, mix, taste and adjust the seasoning for whatever you see fit until it tastes good to you, then serve. Garnish with the flowers if using.

    Notes

    A little sweetness is key in helping those with timid palates shovel this down. A lot of times I use a touch of balsamic reduction I make at home, but commercially made saba, or cream of balsamic is really good, and widely available for the most part. If you can find some of either of those, use it, just a tiny amount will do--too much will be too sweet. In a pinch, I might just add a dash of maple syrup to lemon juice, apple cider vinegar, or another acid. 

    Nutrition

    Serving: 2oz | Calories: 16kcal | Carbohydrates: 3g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 75mg | Potassium: 370mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 6184IU | Vitamin C: 20mg | Calcium: 63mg | Iron: 2mg
    « Prairie Turnips (Thíŋpsiŋla)
    Burdock Yamagobo »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Chef Alan Bergo

    HI, I'm Alan: James Beard Award-winning Chef, Author, Show Host and Forager. I've been writing about cooking wild food here for over a decade. Let me show you why foraging is the most delicious thing you'll ever do.

    More about me →

    Get The Book

    the forager chef's book of flora
    The Forager Chefs Book of Flora

    As Seen On

    Footer

    BACK TO TOP

    Privacy

    Subscribe

    Be the first to hear what I'm doing

    Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Forager | Chef®