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.
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
- 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.
- First, preheat the oven to 375 degrees F.
- Next, using a large mixing bowl, toss together the squash, olive oil, garlic powder, onion powder, smoked paprika, dried oregano, cumin, and salt.
- 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.
- 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.
- Place them in the oven and bake for 7-10 minutes.
- 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.
- 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.
- 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.
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.
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.
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.
Absolutely! As long as they have not been sprayed with any chemicals, toxic sprays, or fertilizers they are perfectly safe to consume.
For that special touch, I roasted the seeds from the butternut squash. They are perfectly seasoned and crunchy. More information on the recipe card.
- 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
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.