Dandelion Salad with Warm Hazelnut Vinaigrette

Prep Time

10 minutes

Cooking Time

5 minutes


4 people


2 large bunches dandelion greens
2 tablespoons olive oil
3 cloves garlic, minced
1/4 cup hazelnuts, coarsely chopped
1 tablespoon balsamic vinegar
Sea salt and pepper to taste


  1. Wash greens, remove stems and chop into 3/4-inch pieces.
  2. Place greens in a large mixing bowl.Heat oil in a sauté pan on medium.
  3. Add garlic and nuts, stirring constantly for 2 minutes.
  4. Stir in vinegar, salt and pepper.
  5. Pour the hot vinaigrette over the greens and toss well.


Institute for Integrative Nutrition