Dandelion Salad with Pomegranate Seeds, Pine Nuts, and Roasted Delicata Squash
Dandelion greens are rich in vitamins A, C, and K, as well as calcium and iron.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Dandelion Salad with Pomegranate Seeds, Pine Nuts, and Roasted Delicata Squash
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the delicata squash in half lengthwise, scoop out the seeds, and slice into half-moons.
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Toss the squash with 1 tablespoon of olive oil, salt, and black pepper. Spread the squash on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
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In a large bowl, combine the dandelion greens, pomegranate seeds, and pine nuts.
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In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, salt, and black pepper to make the dressing.
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Pour the dressing over the salad and toss to coat.
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Add the roasted delicata squash on top.
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Let the salad rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 25g9%
- Sugars 10g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
