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Dandelion Greens with Roasted Garlic Dressing

There is nothing more delicious than freshly made salads with homemade dressing. Here is just one way to enjoy greens.
Prep Time 15 mins
Cook Time 40 mins
Total Time 1 hr 25 mins
Servings 4 People


Roasted Garlic Dressing

  • 1 bulb Garlic roasted
  • 3 Tbs Olive oil
  • 2 Tbs Balsamic vinegar
  • 1 Tbs Lime juice
  • 1/8 Tsp Salt
  • To taste Freshly ground pepper
  • 1 Large Tomato


  • 2 Cups Dandelion greens tough stems removed, about 1 bunch
  • 2 Cups Spinach
  • 3/4 Cup Grape tomatoes
  • 1/2 Red onion finely chopped
  • 1/4 Cup Pumpkin seeds toasted
  • To taste Freshly ground pepper
  • 2 Ounces Parmesan cheese shaved


Roasted Garlic Dressing

  • To Roast Garlic: Rub off the excess papery skin from 1 large bulb of garlic without separating the cloves. Slice the tip off the head, exposing the ends of the cloves. Place the garlic on a piece of foil, drizzle with 1 tablespoon extra-virgin olive oil and wrap into a package. Bake at 400°F in a small baking dish until the garlic is very soft, 40 minutes to 1 hour. Unwrap and allow to cool slightly before using.
  • Gather your ingredients together.
  • Squeeze the roasted garlic and put the pulp into a blender.
  • Add oil, vinegar, tomato, lime juice, salt and pepper and blend or process until smooth.


  • Put the pumpkin seeds onto a baking sheet and bake for 5 minutes at 350 degrees F.
  • Finely dice the red onion.
  • Put the spinach into a large salad bowl.
  • Add the chopped dandelions.
  • Add the red onion, tomatoes, pumpkin seeds and toss.
  • Top with the shaved Parmesan cheese.
  • Serve with the Roasted Garlic Dressing.