Home » salads » Dandelion Winter Salad

Dandelion Winter Salad

Pin It
dandelion winter salad

dandelion winter salad

Dandelion is claimed to be one of those miracle greens. It is bitter yet cooling and it is apparently good for stimulating liver function, reducing swelling and inflammation and improving digestion among a myriad of things.  Just the word “dandelion” sounds lyrical and makes me think of magical fairy food picked off by beautiful creatures frolicking in colorful fields in a faraway land.  Perhaps I have watched too many fantasy films?  Hmm.  Anyhow, I saw beautiful bunches of dandelion at the market and I had to take one home and make something with it.

DandelionI love salads year round but in the late fall and winter I want something warming rather than completely raw.  Winter feels like a time to hibernate and heat the body with mostly cooked foods.  At least for me…

cut up dandelionThis dandelion winter salad is very easy to make.  It is really just garlic, dandelion with some microgreens, sliced almond and cranberries.

sunflower greens

purple daikon radish microgreens

apple juice sweetened cranberriesWhen sautéing the greens I use both olive and coconut oils so that the cooking temperature will remain steady.  Olive oil heats fast and the coconut oil calms it down. The point here is that the greens wilt but do not overcook as to lose their nutritional value.

wilted dandelionBeautiful wilted greens.

winter dandelion saladIt is all so bitter-sweet…


Dandelion Winter Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
Use any kind of microgreens that you prefer. I have used two in this recipe: purple daikon radish and sunflower.
  • 1 teaspoon olive oil
  • 1 teaspoon coconut oil
  • 2 garlic cloves peeled and minced
  • 1 bunch dandelion washed and chopped into medium size pieces discarding the bottom of stalk about 4 inches
  • 3 ounces microgreens divided
  • 2 tablespoons sweetened dried cranberries (I used apple juice sweetened) or raisins
  • 2 tablespoons sliced blanched almonds (or any nut you prefer or have on hand)
  • Sea salt
  • Cracked pepper
  1. In medium pan heat olive and coconut oils over medium heat
  2. Add garlic and quickly sauté for 30 seconds taking care that it doesn’t burn
  3. Add dandelion and half of microgreens quickly stirring until wilted (about a minute)
  4. Turn heat off and take pan off burner
  5. Toss in remaining half of microgreens
  6. Toss in cranberries and almonds
  7. Add salt and pepper to taste
  8. Serve







Pin It

Leave a Reply

Name (required)

Mail (will not be published) (required)


Your Comment

Rate this recipe: