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Home » Salads » Dandelion Salad with Avocado Ceasar Dressing

Dandelion Salad with Avocado Ceasar Dressing

Updated May 26, 2022  |  by Jillian  |  7 Comments

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The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.

A picture collage of the finished recipe with text overlay for Pinterest.

This Dandelion Salad has crunchy dandelion greens tossed in a creamy avocado caesar dressing and topped with perfectly seasoned butternut squash. If you like going on food adventures, you are in for a treat.

It costs about $9.15 to make this Dandelion Salad. The recipe serves four and costs around $2.29 per serving. 

This salad pairs well with these GInger Chicken Skewers, Baked Chicken and Zucchini, and Baked Harissa Chicken Wings.

The finished Dandelion Salad on a plate.

I have always wanted to try dandelion greens. However, finding them at a grocery store can sometimes be a hit or miss. They are generally hard to find.

I visited Whole Foods over the weekend, and behold, there they were. I grasped a bundle and placed it into my shopping cart!

Every time I see dandelion greens at the grocery store, I throw them in my shopping cart. I love making a salad with Dandelion greens because they are so rich in vitamins and minerals.

This Dandelion Salad recipe is simple to make and pairs well with most entrees. Or make it as a light lunch during the day.

Ingredients and Estimated Cost

Recipe Cost: $9.15
Per Serving Cost: $2.29
  • 2 bunches of dandelion greens – $1.59
  • ½ cup cucumber – $0.16
  • 2 anchovy fillets – $0.74
  • 2 green onions – $0.20
  • 3 Tablespoons extra virgin olive oil – $0.24
  • 1 avocado – $1.28
  • 2 limes – $0.20
  • 6-8 basil leaves – $2.28
  • 1 clove garlic – $0.05
  • ¼ cup water – $0.00
  • 3 cups butternut squash – $1.80
  • 1 Tablespoon extra virgin olive oil – $0.08
  • ½ teaspoon garlic powder – $0.01
  • ½ teaspoon onion powder – $0.01
  • 1 Tablespoon pure maple syrup – $0.33
  • ½ teaspoon smoked paprika – $0.10
  • ½ teaspoon dried oregano – $0.05
  • ¼ teaspoon salt – $0.01
  • ½ teaspoon cumin – $0.01
  • ½ teaspoon kosher salt – $0.01

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. 

Instructions

  1. First, preheat the oven to 375 degrees F. 
  2. Next, using a large mixing bowl, toss together the squash, olive oil, garlic powder, onion powder, smoked paprika, dried oregano, cumin, and salt. 
  3. Spread the squash onto a baking sheet and bake for 20-25 minutes. After they are done baking, remove them from the baking sheet and set aside. 
  4. Next, wash and dry the seeds and place them on the baking sheet. Sprinkle on the spice and oil and ensure all seeds are coated. 
  5. Place them in the oven and bake for 7-10 minutes.
  6. Then, add the anchovies, green onions, olive oil, avocado, lime juice, basil, garlic, pure maple syrup, water, salt, and pepper into a blender. Blend until the dressing is thick and creamy. 
  7. Finally, add ¼ – ½ cup of the dressing to the greens and toss with tongs. Top the dandelions with roasted butternut squash croutons, diced cucumbers, and toasted seeds before serving. 

***For complete recipe instructions, see the recipe card below.

A picture collage showing how to make Dandelion Salad.

Recipe Variations

  • If you do not have basil, you can substitute dill, fresh mint, or cilantro instead.
  • Use 2 Tablespoons of Worchestire sauce in place of anchovies.
  • Acorn Squash will work as a substitute of Butternut Squash.

Storage Tips

Serve: You can leave the salad and dressing out for about two hours before it needs to be covered and stored.

Store: Store the salad and dressing separately. The salad will keep for about 24 hours and the dressing for two days. The dressing will need to be stirred before serving.

Freeze: This recipe does not freeze well.

A close up picture of the finished Dandelion Greens Salad on a plate.

Recipe FAQ’s

What do dandelion greens taste like?

That’s a good question. Do you know how collard greens taste? I would describe dandelions as similar to that of a collard leaf. It’s definitely a bitter green.
Citruses like lemons, limes, or vinegar are the perfect ingredients to pair with such a green. I did just that in my creamy avocado caesar dressing.
One thing you should know about consuming dandelion greens, a little goes a long way. What I mean is, when making a salad using dandelions, it should be served as a small side salad and not the main course. This is because consuming too much has been known to cause stomach irritation.

How to cook butternut squash for a dandelion salad?

I like to peel the squash completely, remove the seeds, slice it into moon shapes, then into cubes. Imagine that we are using butternut squash “croutons instead of croutons.” So cute.
This is the best creamy avocado caesar dressing. Guess how I made it? In a blender! Yup, you heard right. So easy, I know. I aim to make your life (and mine) easy.

Can I eat dandelions from my yard?

Absolutely! As long as they have not been sprayed with any chemicals, toxic sprays, or fertilizers they are perfectly safe to consume.

Avocado Ceasar Dressing in a bottle.

For that special touch, I roasted the seeds from the butternut squash. They are perfectly seasoned and crunchy. More information on the recipe card.

More Salads

  • Creamy Cucumber and Avocado Salad
  • Watermelon Feta Salad with Mint
  • Fall Spinach Salad
  • Spicy Buckwheat Salad with Roasted Corn
  • Argula Salad with Parmesan Dressing
  • Easy Caprese Salad with Spinach
  • Brussel Sprout Salad with Lemon Poppyseed Dressing
Dandelion Greens ina. salad on a plate.

Dandelion Salad with Avocado Caesar Dressing

Recipe Cost 9.15
Serving Cost 2.29
Course Salads
Prep Time 45 mins
Total Time 45 mins
Servings 4 people
Recipe Cost $ 9.15
Serving Cost $ 2.29
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This Dandelion Salad has crunchy dandelion greens tossed in a creamy avocado caesar dressing and topped with perfectly seasoned butternut squash. If you like going on food adventures, you are in for a treat.
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Ingredients
 

  • 2 bunches of dandelion greens stems removed, and cut into 1-2 inch pieces
  • ½ cup diced cucumber about ½ of one English or 3 Persian

FOR THE AVOCADO CAESAR DRESSING:

  • 2 anchovy fillets packed in oil
  • 2 green onions
  • 3 tbsp extra virgin olive oil
  • 1 ripe avocado pit, and shell removed
  • 2 limes
  • 6-8 basil leaves
  • 1 clove of garlic
  • ¼ cup water
  • 1 tbsp pure maple syrup
  • ¼ tsp salt or salt to taste
  • pepper to taste

BUTTERNUT SQUASH CROUTONS:

  • 3 cups butternut squash cut into a medium-seize dice (about 1 small butternut squash)
  • 1 tbsp extra virgin olive oil can substitute for avocado oil
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp dried oregano
  • ½ tsp cumin
  • ½ tsp kosher salt not iodized

BUTTERNUT SQUASH SEEDS

  • a pinch of smoked paprika
  • a pinch of salt and pepper
  • a pinch of garlic powder

Instructions

PREP AND ROAST BUTTERNUT SQUASH AND SEEDS:

  • Preheat the oven to 375°F
  • In a large mixing bowl, add the cubed squash, olive oil, garlic powder, onion powder, smoked paprika, dried oregano, cumin, and salt. Toss and mix until each cube is coated with the seasoning. 
  • When ready transfer to a nonstick sheet pan (use parchment paper is necessary) and bake for 20-25 minutes until fork-tender. After the squash is fork-tender, remove them from the pan, set them aside to toast the seeds. 
  • Roast the butternut squash seeds.
  • Wash and dry the seeds well. Transfer to the same baking sheet the squash was on. Sprinkle in the spice and oil. Toss and mix to fully coat each seed.
  • Place them into the same preheated oven set at 375°F and bake for 7-10 minutes (just enough to give them some crunch). Meanwhile, we will make the ceasar avocado dressing. 

MAKE AVOCADO CAESAR DRESSING:

  • Add the anchovies, green onions, olive oil, avocado, juice of the limes, basil leaves, garlic, pure maple syrup, water, salt, and pepper into a high-speed blender and blend until a thick and creamy dressing forms.

PUTTING IT ALL TOGETHER:

  • Add about 1/4 -1/2 cup of dressing to the greens (depending on how saucey you like your salads) and turn and toss with tongs until every leaf is fully covered with the dressing.
  • Top the dandelions with roasted butternut squash croutons, freshly diced cucumbers, and toasted seeds. 
  • Serve and enjoy right away. 

Notes

Don’t have basil? Dill, fresh mint, or cilantro would all work well. 
What if I can’t find anchovies? Use 2 tbsp Worcestershire Sauce.
Can I use acorn squash instead? Yes.

Equipment

Measuring cups and spoons
Liquid measuring cup
Cutting board
Chef’s knife
Mixing bowl
Baking sheet
tongs

Nutrition

Serving: 1.5CUPCalories: 287kcalCarbohydrates: 25gProtein: 3gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 1mgSodium: 451mgPotassium: 732mgFiber: 7gSugar: 7gVitamin A: 11512IUVitamin C: 39mgCalcium: 94mgIron: 2mg

Did you make this recipe?

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posted in: $10 Recipe, Dairy Free, Dairy Free Salads, Dairy-Free Recipes, Dressings and Sauces, Gluten Free, Gluten-Free Sides, Naturally Sweetened, Salads

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    Comments & Reviews

  1. Tayler Ross says

    This is my new go to salad recipe! I’ve made it several times and it always tastes so fresh and delicious!

    Reply
  2. Claudia Lamascolo says

    This looks so light and fresh the perfect summer lunch or brunch meal!

    Reply
  3. Kali Alexandria says

    Such a delicious and easy salad to make for summer!

    Reply
  4. Gloria says

    I will admit I have never tasted dandelions. I do not like them in my yard lol. Glad they are of use in this salad. I have always wondered how they tasted. Thanks for the explanation.

    Reply
  5. Beth says

    I’ve always heard that dandelions are very healthy, but now I think it’s time to try it for myself. This recipe sounds great, and I have a ton of them in my yard. Guess it’s time to put them to good use!

    Reply
  6. Shadi Hasanzadenemati says

    I Just tried this recipe and my family loved it. It was so easy and the flavors were fantastic.

    Reply
  7. Kate says

    Oh wow this is amazing! My toddler is always picking dandelions but I wouldn’t have thought of turning them into a salad – fab idea.

    Reply

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