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.
2bunches of dandelion greensstems removed, and cut into 1-2 inch pieces
½cupdiced cucumberabout ½ of one English or 3 Persian
FOR THE AVOCADO CAESAR DRESSING:
2anchovy fillets packed in oil
2green onions
3tbspextra virgin olive oil
1ripe avocadopit, and shell removed
2limes
6-8basil leaves
1cloveof garlic
¼cupwater
1tbsppure maple syrup
¼tspsaltor salt to taste
pepper to taste
BUTTERNUT SQUASH CROUTONS:
3cupsbutternut squashcut into a medium-seize dice (about 1 small butternut squash)
1tbspextra virgin olive oilcan substitute for avocado oil
½tspgarlic powder
½tsponion powder
½tspsmoked paprika
½tspdried oregano
½tspcumin
½tspkosher saltnot 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.