Wild Spring Dandelion Salad w/ Acorn Squash
serves 4
Ingredients
- 1 acorn squash seeds and pulp removed and cut into wedges
- 1 Tbls olive oil
- 2 Tbls maple syrup
- 1 Tbls white balsamic vinegar
- 1 cup cabbage shredded
- 1 cup apple slivers
- 1 cup red onion thinly sliced
- ½ cup cherry tomatoes halfs
- 3 cups **Wild Spring Dandelions or Escarole
- 1 cup citrus wedges orange , grapefruit or clementines
- ⅓ cup Roasted nuts your choice
- 2 Tbls White Balsamic vinegar
- 3 Tbls olive oil
- S + P
Instructions
- Preheat oven 400°
- Toss acorn squash with olive oil salt and pepper. Roast until tender , about 1 hour then drizzle with maple syrup and vinegar. Set aside , cool. Now in a large bowl combine next 6 ingredients . Toss them first with vinegar, salt + pepper , then your olive oil. Plate your salads , topping with nuts and garnishing with acorn squash.
- **early spring is the time to harvest wild dandelions . It’s when they are tender , crispy ,not bitter and extremely nutritious. They need to be cleand very well , but it is worth the trouble .
