Some salads are quick toss-and-serve. Others ask you to let them sit a while so the flavors settle in and the greens soften just enough to welcome every bite. This one belongs to the second camp. It’s built for the garden forager — mustard greens for a little peppery kick, violet leaves for their quiet nutrient density, and the sweetness of beets and oranges tying it all together. A tangy goat cheeze crumble (dairy-free here) rounds it out.
The magic happens in the marinating. With just a day in the fridge, the greens lose their sharp edges, the beets and oranges mingle, and the dressing soaks in. Perfect for making ahead when the weather’s damp and you want to get your picking done in one go.
Ingredients (Serves 4):
- 2 cups young mustard greens, washed and torn
- 4 cups violet leaves, washed and torn
- 2 medium beets, boiled or roasted until just tender, peeled, and sliced
- 2 medium oranges, peeled and sliced into rounds or segments
- ¼ small red onion, thinly sliced
- ½ cup dairy-free goat cheeze crumbles (see recipe below)
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice or mild vinegar
- 1 tablespoon orange juice (fresh-squeezed)
- 1 teaspoon maple syrup
- ½ teaspoon salt
- Freshly ground pepper to taste
Steps:
- In a large bowl, combine mustard greens, violet leaves, beets, oranges, and red onion.
- Whisk together dressing ingredients until emulsified.
- Pour dressing over salad and toss well to coat every leaf and slice.
- Transfer to a large zip-top bag or airtight container. Seal and refrigerate for 24 hours.
- Before serving, toss again to redistribute dressing. Add goat cheeze crumbles on top.
Serving Notes:
- Works well as a side to grain bowls or roasted vegetables.
- Can be made 48 hours ahead if greens are very fresh at the start.
- For extra brightness and a nod to the wild, sprinkle with freshly chopped Virginia waterleaf leaves just before serving. I often replace parsley with Virginia waterleaf in recipes because it’s so plentiful here in late spring and early summer.
Foraging Note:
Virginia waterleaf (Hydrophyllum virginianum) is a mild, slightly herbaceous native plant that thrives in moist woodlands and shady gardens. Its young leaves are tender and edible raw, making them a great wild stand-in for parsley in salads, grain dishes, or soups.
Dairy-Free Goat Cheeze Crumbles
Makes about 1 cup
Ingredients:
- 1 cup raw cashews, soaked at least 4 hours (or 1 hour in boiling water)
- 2 tablespoon fresh lemon juice (1 frozen cube)
- 1 tablespoon apple cider vinegar (for tang)
- 3 tablespoons water (as needed for blending)
- ½ teaspoon salt
- ¼ teaspoon garlic powder or ½ teaspoon miso paste (for depth)
- Optional: fresh dill or thyme for flavor
Steps:
- Soak cashews until plump, then drain (no rinse needed if you prefer).
- Blend cashews, lemon juice, vinegar, garlic (or miso), and salt in a food processor or high-speed blender. Add water a few seconds into blending, and process until you have a smooth but very thick paste.
- Taste and adjust tang — more lemon for brightness, more vinegar for sharpness.
- For soft crumbles right away: chill the mixture for at least 1 hour, then break into pieces with a fork.
- For a firmer, sliceable cheese: wrap the mixture in cheesecloth, twist the ends, and let drain in a colander over a bowl for 12–24 hours in the fridge. Then unwrap and crumble or slice.
This cheeze is naturally creamy with a tang that mimics goat cheese, and it holds its shape in a salad without melting. For the full “goat cheese with beets” experience, add a little fresh dill or thyme before chilling.