Spring Dandelion Salad with Pine Nuts, Goat Cheese and Wild Blueberries

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"Dandelion greens are packed with nutrition and act as a detox for your kidneys and liver as well as being a natural diuretic. Dandelion greens also have more vitamin A, vitamin K, calcium and iron than even broccoli. Of course, you don't want to eat the pesticide laden greens from your yard, but those bought from an organic grocer are perfectly delicious."

Original recipe yields 4-5 servings


  • Serving Size: 1 (236.7 g)
  • Calories 555.2
  • Total Fat - 17.9 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 22.3 mg
  • Sodium - 601.2 mg
  • Total Carbohydrate - 76.4 g
  • Dietary Fiber - 13.7 g
  • Sugars - 7.1 g
  • Protein - 28.7 g
  • Calcium - 116 mg
  • Iron - 5.9 mg
  • Vitamin C - 12.2 mg
  • Thiamin - 0.7 mg

Step 1

Tear lettuces in bite site pieces and place in salad bowl.

Step 2

In a small nonstick saute pan, brown ham or pancetta with chopped shallot, and garlic.

Step 3

Empty those into small bowl and add pine nuts to pan and cook, stirring until they are golden and toasted; add those to the bowl as well.

Step 4

Add scallions, blueberries and mushrooms to bowl and stir them to mix.

Step 5

Whisk together vinegar, maple syrup and salt and pepper.

Step 6

Keep whisking and slowly stream in the oil.

Step 7

Toss greens with the dressing, then add ingredients from the blueberry bowl and toss again.

Step 8

Top with crumbled soft goat cheese (chevre) before serving.

Tips & Variations

  • Again, do NOT use dandelion greens from your lawn as they are not safe to eat. Buy them at an organic grocery store.