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Mixed greens, wild mushrooms, forest berries, walnuts, light dressing
In season: Spring · Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Forest salad (120 g) has 84 calories. That works out to 70 calories per 100 g. It contains 10.2 g of carbs, 2.6 g of protein, 3.8 g of fat and 3.4 g of fiber. Its 78 µg of Vitamin K covers 65% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 120 g
84
KCAL / 120G
Carbs
10.2g
· 4% DV
Protein
2.6g
· 5% DV
Fat
3.8g
· 5% DV
Fiber
3.4g
· 12% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 48% · Protein 12% · Fat 40%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 84 kcal | |
| Total fat | 3.8 g | 5% |
| Saturated fat | 0.48 g | 2% |
| Trans fat | 0 g | |
| Sodium | 46 mg | 2% |
| Total carbohydrate | 10.2 g | 4% |
| Fiber | 3.4 g | 12% |
| Protein | 2.6 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 120 g | 84 kcal |
| 1 serving (small) | 80 g | 56 kcal |
| 100 g | 100 g | 70 kcal |
| 1 cup (medium) | 100 g | 70 kcal |
| 1 piece (large) | 150 g | 105 kcal |
| 1 serving (large) | 180 g | 126 kcal |
| 1 bottle (large) | 250 g | 175 kcal |
| 1 serving (extra large) | 250 g | 175 kcal |
Calculated from 70 calories per 100 g.
A Forest salad commonly combines leafy greens, edible mushrooms, forest berries, walnuts and a light dressing. There is no single fixed recipe, so the mushrooms, fruit and greens can vary with the season and availability.
To make Forest salad, wash and thoroughly dry the greens, prepare the mushrooms, then arrange them with berries and walnuts. Add a light dressing just before serving so the leaves stay crisp.
Cook the mushrooms for Forest salad unless you know the variety is safe to eat raw. Sautéing also adds flavor and reduces excess moisture, which can otherwise make the greens soggy.
A light vinaigrette works well with Forest salad: combine olive oil with lemon juice or vinegar and season simply. Use a modest amount so it complements, rather than overwhelms, the berries and mushrooms.
Yes, Forest salad can be made with supermarket greens, cultivated mushrooms and fresh or frozen berries. You do not need to forage; using mushrooms sold for eating avoids the risk of misidentifying wild varieties.
Keep Forest salad from getting soggy by drying the leaves thoroughly and adding the dressing only when you are ready to eat. Cool cooked mushrooms before adding them, and drain thawed berries well.
Forest salad pairs well with roasted vegetables, grilled fish or chicken, and a simple soup. Its fruity, earthy flavors also work with crusty bread when you want a light lunch rather than a full main course.
Forest salad can be a more filling meal if you add a substantial protein source, such as beans, chickpeas, eggs or grilled chicken. Greens, mushrooms and berries alone may not keep you satisfied for long.
Yes, you can use frozen berries in Forest salad, but thaw them first and drain away the liquid. Adding them while frozen or wet can dilute the dressing and make the leaves limp.
Yes, Forest salad can travel for a picnic if you pack the greens, toppings and dressing separately in chilled containers. Combine them shortly before eating; keep the salad cold and avoid leaving it out in warm weather.
Vitamins
Vitamin K
78µg · 65% DV
Vitamin A
384µg · 43% DV
Vitamin C
21.6mg · 24% DV
Folate
45.6µg · 11% DV
Minerals
Copper
0.14mg · 16% DV
Manganese
0.28mg · 12% DV
Potassium ⭐
252mg · 7% DV
Iron
1.32mg · 7% DV
Sodium
46mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 84 calories in 1 serving (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Forest salad brings together leafy greens, wild mushrooms, forest berries and walnuts, usually finished with a light dressing. It is more a flexible seasonal combination than a dish with one fixed place of origin, so the ingredients can vary with the season and what is available.
Earthy mushrooms, tart fruit and crunchy walnuts give the greens a mix of flavours and textures. Serve it as a fresh side with grilled vegetables, bread or a savoury main, or add beans to make it more substantial. Its vegetables and berries contribute fibre; a 100 g portion provides 2.8 g. Keep the dressing light if you want the ingredients’ own flavours to stand out.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.48g
MONOUNSATURATED
1.32g
POLYUNSATURATED
1.8g
Omega 6:3 ratio 4.2:1
Above the ideal 4:1 (4.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.