Dandelion Green Salad with Blue Cheese, Beets, and Maple Candied Pecans
A simple but memorable and flavourful salad loaded with big, bold flavours and fantastic textures.
Servings 4 people
Calories 247kcal
Ingredients
- 75 g dandelion greens (~2.6 oz)
- 100 g butterleaf lettuce (~3.5 oz)
- 30 g blue cheese (~1 oz)
- 1/2 cup whole pecans (~70 g/2.5 oz)
- 2 tbsp maple syrup
- 2 small beets
- 2 small golden beets
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- pinch salt
Instructions
- Preheat oven to 400°F (205°C). Clean the beets and wrap them with foil, then roast for one hour or until tender. Remove from heat and allow them to cool to the point that they can be handled, then peel and slice them.
- Heat maple syrup in a small pot until bubbling. Add pecans and toss to cover, then heat for about 1 minute, or until the glossy and sticky with little liquid remaining. Spread on wire rack or on a sheet of parchment paper too cool.
- Clean the dandelion greens and remove any particularly tough or woody stems. Cut or tear the dandelion and lettuce into bite-sized pieces.
- Whisk the vinegar, olive oil, and salt together until they form a smooth emulsion. Set aside.
- Combine the salad greens, sliced beets, blue cheese, and pecans. Drizzle the vinaigrette over top and serve.
Nutrition
Calories: 247kcal | Carbohydrates: 18g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 250mg | Potassium: 481mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2805IU | Vitamin C: 11.3mg | Calcium: 116mg | Iron: 1.8mg