Spring Dandelion Salad with Citrus & Goat Cheese
This Spring Dandelion Salad balances the earthy bitterness of dandelion greens with sweet citrus, creamy goat cheese, and crunchy nuts for a vibrant, refreshing dish — perfect for a sunny spring lunch or a light dinner.
Ingredients
- 2 cups young dandelion greens, washed and chopped use tender leaves
- 1 cup baby spinach or arugula to soften the bitterness
- 1 orange or grapefruit, peeled and segmented
- 1/2 avocado, sliced
- 2-3 Tbsp crumbled goat cheese or feta
- 1/4 cup toasted walnuts or pecans
- 2 Tbsp pomegranate seeds or dried cranberries optional
- Edible dandelion petals for garnish optional but gorgeous!
Citrus Honey Vinaigrette
- 2 Tbsp extra virgin olive oil
- 1 Tbsp fresh lemon juice or apple cider vinegar
- 1 tsp orange or grapefruit juice
- 1 tsp honey or maple syrup
- 1/2 tsp Dijon mustard
- Salt & pepper to taste
Instructions
- Prep the Dandelion Greens: Rinse thoroughly to remove any grit or garden guests.
- Use young, tender leaves for the best flavor—these are less bitter.
- If you’d like, soak the greens in cold water with a splash of lemon juice for 10 mins to mellow the bitterness.
- Make the Dressing: Whisk all vinaigrette ingredients together in a small bowl or jar. Adjust to taste.
- Assemble the Salad: In a large bowl, toss dandelion greens and spinach/arugula with a little bit of the vinaigrette. Gently fold in citrus segments, avocado slices, and pomegranate seeds/cranberries. Top with goat cheese, toasted nuts, and a sprinkle of edible dandelion petals (if using).
- Finish & Serve: Drizzle a bit more vinaigrette on top just before serving. Add fresh cracked black pepper for extra brightness.