1acorn squash seeds and pulp removed and cut into wedges
1Tblsolive oil
2Tblsmaple syrup
1Tblswhite balsamic vinegar
1cupcabbage shredded
1cupapple slivers
1cupred onion thinly sliced
½cupcherry tomatoes halfs
3cups**Wild Spring Dandelions or Escarole
1cupcitrus wedgesorange , grapefruit or clementines
⅓cupRoasted nuts your choice
2TblsWhite Balsamic vinegar
3Tblsolive 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 .