A spring salad with bold greens and a berry pop.
Combine the raspberries, apple cider vinegar, and maple syrup in a blender (preferred) or food processor. Blend until smooth.
Add mustard, minced garlic, salt and pepper to the raspberry mixture. Blend again to combine.
With the blender running, slowly drizzle in the olive oil until the dressing is smooth and emulsified.
Taste the vinaigrette and adjust seasoning as needed. Add more maple syrup for sweetness or vinegar for acidity, depending on preference.
Wash and dry the greens.
Tear into bite-sized pieces, if necessary.
To reduce bitterness, massage the greens with a drizzle of olive oil for 1 to 2 minutes.
In a large bowl, combine the dandelion greens, apple, raspberries, red onion,
cucumber, and toasted nuts.
Drizzle the vinaigrette over the salad and toss gently to combine.
Sprinkle with chia or hemp seeds for added crunch.
Enjoy the refreshing contrast between the sweet and tart dressing, the bitterness of the dandelion greens, and the crunch of the nuts and seeds. Serve immediately.
Notes
Team the salad with some of our recipes found on this site, such as: Tapenade and Avocado Latkes, Pea and Mint Soup, Spring Pasta with Zucchini and Watercress, or Garlic Mushroom Noodles.
Substitute toasted pumpkin seeds for the nuts, if allergic.