Published: April 7, 2026
Simple Mache Salad Recipe For Cooler Weather Crops
I created this salad after planting some Mache in my garden last fall and it returned this spring. I was told the Mache was easy to grow and loves cooler weather. I was like yup, sold. And now I think I might plant Mache every fall!
Mache, also known as lambs lettuce or corn salad, is tender like spinach, pairs well with many cooler weather crops like arugula, kale, beets, carrots, and other root veggies.
Nutritionally, mache compares to spinach, arugula, and other leafy greens. Its star is that it is loaded with vitamin A, but is also an excellent source of vitamin C and folate with some iron in there too! For more on mache check out the wikipedia page!
But most importantly it is a delicious mild green that has a softer and nuttier taste when compared to spinach.
For more on mache check out this article on how to cook with mache!
Ingredients in this Mâche Salad
When its the season, and you have some Mâche, make a Mâche Greens Salad!
- Mâche and Clover
- For this recipe i forages some clover growing wild in my garden! It was growing right next to the mache bed and clover is my favorite edible weed! See below for substitutions.
- Super Simple Roasted Beets
- Feta Cheese
- Hazelnuts
- Green Onion
- Parsley
- Oil and Vinegar: I use olive oil and red wine vinegar
- Salt and Pepper
Make This Salad Your Way
Make adjustments to this salad recipe! Use what you have on hand or adjust the recipe to your taste preferences! I list some suggestions in this section!
Greens
- Add fresh butter lettuce or spianch. You can also swap in arugula or sprouts such as broccoli or pea shoots
More Veggies
- Swap or add in golden beets or carrots
- For onion swaps I recommend shallots, red onion or even pickled red onion
Cheese
- Try goat cheese or blue cheese as a pairing
Nuts
- Walnuts or almonds both work well in this recipe
Herbs
- Chives or mint make an excellent addition
Dressing Variations
- I would recommend a balsamic, cherry balsamic or even a white wine vinaigrette in this recipe
- I also often pair a blue cheese dressing with beet salads like my Taragon Blue Cheese dressing recipe
- A yogurt based dressing like the one i use with my Cilantro Lime Coleslaw!
Smart Upgrades To This Recipe
Make this a meal with more protein and fiber!
Add Protein
Pick one:
- Salmon or Chicken (3–4 oz)
- Tofu
- Lentils
Add Fiber
Pick 1–2:
- Lentils – notice this one adds both protein and fiber!
- Avocado
- Artichokes
- Quinoa
- Barley
- Farro
- Even a slice of whole grain bread!
Other Recipes You Will Want To Save
Check out my article for other ways to use mache!
Mâche Salad with Roasted Beets, Feta Cheese, and Hazelnuts
Equipment
- vegetable peeler
- chefs knife and cutting board
- Baking Sheet
- small skillet
- Small bowl
- wisk
- platter or larger salad bowl
Ingredients
Roasted Beets
- 3 large beets, peeled and diced
- 1 tbsp olive oil
- ¼ tsp kosher salt
Mache Salad
- 3 cups mâche
- 2 cups arugula
- 3 oz feta, cubed or crumbled
- 1/3 cup hazelnuts, raw or toasted
- 2 tbsp fresh parsley, chopped
Dressing
- 3 tbsp olive oil
- 1 ½ tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- ¼ tsp kosher salt
- ⅛ tsp black pepper
Instructions
Roast the beets:
- Preheat oven to 400°F. Spread on a foil-lined baking sheet in a single layer, toss with 1 tbsp olive oil and a 1/4 tsp salt, and roast until tender and slightly caramelized at the edges, about 25–30 minutes, flipping halfway through.
Toast the hazelnuts:
- If using raw hazelnuts, spread 1/3 cups hazelnuts, raw or roasted on a dry skillet over medium heat and toast, stirring frequently, until fragrant and lightly golden, about 4min. Let cool and roughly chop.
Make the dressing:
- In a small bowl or jar, whisk together 3 tablespoons olive oil, 1 ½ tablespoons red wine vinegar, 1 teaspoons Dijon mustard, 1 teaspoons honey, ¼ teaspoons salt, and ⅛ teaspoons black pepper until emulsified. Taste and adjust seasoning.
Assemble the salad:
- Arrange 3 cups mâche and 2 cups arugula on a large platter or in a wide salad bowl. Top with the roasted beet pieces, then scatter over 3 ounces feta, crumbled and the toasted 1/3 cups hazelnuts.
Dress and serve:
- Drizzle the vinaigrette over the salad just before serving. Finish with a sprinkle of 2 tablespoons fresh parsley, chopped. Serve immediately.
Notes
Nutrition
Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!
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