Wild Spring Dandelion Salad w/ Acorn Squash

serves 4
Course: Salad
Cuisine: Vegetarian

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
  • 1/2 cup cherry tomatoes halfs
  • 3 cups **Wild Spring Dandelions or Escarole
  • 1 cup citrus wedges orange , grapefruit or clementines
  • 1/3 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 .