Dandelion Salad with Avocado Caesar Dressing
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
45 mins
-
Total Time
45 mins
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Servings
4 people
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Calories
287 kcal
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Course
Salad
Dandelion Salad with Avocado Caesar Dressing
Report
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.
Nutrition Information
Show Details
Serving
1.5CUP
Calories
287kcal
(14%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Cholesterol
1mg
(0%)
Sodium
451mg
(19%)
Potassium
732mg
(21%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
11512IU
(230%)
Vitamin C
39mg
(43%)
Calcium
94mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 1.5CUP | |
| Calories | 287kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 1mg | 0% |
| Sodium | 451mg | 19% |
| Potassium | 732mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 11512IU | 230% |
| Vitamin C | 39mg | 43% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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