Warm Dandelion Greens with Roasted Garlic Dressing

Warm Dandelion Greens with Roasted Garlic Dressing

3 Reviews
From: EatingWell Magazine, March/April 2008

In this springtime salad, dandelion greens (or spinach, if you prefer) are tossed with a warm roasted garlic dressing, tangy goat cheese and toasted pine nuts for melt-in-your-mouth results.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Roasted Garlic Dressing
  • 1 large head garlic, roasted (see How To)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar or red-wine vinegar
  • 1 tablespoon lime juice
  • ⅛ teaspoon salt
  • Salad
  • 1 medium shallot, finely chopped
  • Freshly ground pepper to taste
  • ¼ cup pine nuts, toasted (see Tip)
  • 2 ounces goat cheese, crumbled
  • 6 cups bite-size pieces dandelion greens or spinach (about 1 bunch), tough stems removed
  • Freshly ground pepper to taste


  • Active

  • Ready In

  1. To prepare dressing: Squeeze roasted garlic pulp into a blender or food processor (discard the skins). Add oil, vinegar, lime juice, salt and pepper and blend or process until smooth.
  2. To prepare salad: Transfer the dressing to a small saucepan and place over medium heat until warm, 1 to 2 minutes. Add shallot and simmer until the shallot is softened, 3 to 5 minutes.
  3. Place dandelion greens (or spinach) in a large salad bowl. Pour the warm dressing over the greens and toss until they are wilted and coated. Add pine nuts and goat cheese and toss again, slightly melting the cheese with the warm greens. Season with pepper.
  • How To Roast Garlic Rub off the excess papery skin from 1 large head 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 let cool slightly before using.
  • Tip: To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition information

  • Serving size: about 1½ cups
  • Per serving: 254 calories; 22 g fat(4 g sat); 3 g fiber; 12 g carbohydrates; 6 g protein; 29 mcg folate; 7 mg cholesterol; 3 g sugars; 8,594 IU vitamin A; 30 mg vitamin C; 179 mg calcium; 3 mg iron; 201 mg sodium; 445 mg potassium
  • Nutrition Bonus: Vitamin A (172% daily value), Vitamin C (50% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 4 fat

Reviews 3

December 19, 2017
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By: Janine
I loved this salad. I wasn't sure what to expect since it is quite different to the many salads I have made, never having made a roasted garlic dressing. It was delightful. I will definitely make this one again as it would be nice to serve for lunch or dinner guests as well.
June 04, 2014
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By: EatingWell User
Excellent salad for dandelion greens Simply perfect just the way it is!
January 10, 2011
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By: Michelle Edelbaum, Digital Dir
Such a delicious salad We made this salad this weekend using regular lettuce in place of the dandelion greens and it was so good! The dressing is really amazing and the whole combination is great. I would totally make it again.
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