Best Dandelion Salad Recipe
You will love this dandelion salad! The crisp greens are delicious with a topping of nutty Parmesan cheese. Make my dandelion greens recipe as-is, or customize it to your liking.
This post, originally published July 14, 2019, was updated with additional helpful tips on April 11, 2025.
If you think of dandelions as a weed, I highly encourage you to give this humble green another chance. You might be surprised at how tasty the greens are, and they are healthy too!
There are so many ways to use dandelions in your kitchen and home. This easy dandelion salad is such a quick and easy way to enjoy the wild greens.
Why you’ll love this dandelion greens recipe
- easy to make
- if you pick wild greens, they don’t cost anything
- it’s very healthy, and dandelion salad is delicious!
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Where to pick dandelions
Dandelions (Taraxacum officinale) are unfortunately considered a weed by most people. However, the entire plant is edible: the leaves, the flowers, and even the roots.
Once you are keyed into what they look like, you tend to find them everywhere.
In the wild
If you do find them growing wild, choose the plants that are away from busy streets, and places where animals relieve themselves.
In parks
Finding dandelions in your neighborhood park can be a great way to harvest them. Just make sure that nobody has used any weed killer on them.
Your backyard
If you have been trying to get rid of these dark leafy “weeds”, you might now embrace and cultivate them. Just be sure to avoid picking any that have been treated with weed control chemicals.
Farmers Markets
Depending on where you live, you might find them at your local farmer’s market.
Grocery Stores
I occasionally find dandelion greens in an organic food grocery store in my area, but I think that is the exception.
Flavor and nutrition
Like arugula, kale, and other dark greens, dandelion leaves have a sharp, peppery flavor. However, that is in part what makes them so good for you. Bitter greens are helpful for your bile flow, your kidneys, your liver, and your stomach. Additionally, they are very nutrient-dense greens, full of vitamin K, vitamin C, vitamin A, antioxidants, and anti-inflammatory compounds.
To offset the bitter flavor, try to use smaller/younger leaves. The older and larger the leaves are, the more bitter they are.
Ingredients for dandelion salad
Here’s my basic recipe (read on for additions and substitutions):
- fresh dandelions: the greens are the star of this spring salad. This recipe only includes the leaves of the dandelions. But you can always add a pop of color to your salad by sprinkling some dandelion petals on it.
- vinaigrette dressing of oil, vinegar, mustard, sea salt, and black pepper
- freshly grated cheese: some freshly grated parmesan adds a gentle sweetness and umami flavor.
Substitutions and additions
This is the fun part – adding or changing ingredients of the original recipe:
- Dandelion greens: If you don’t have a whole lot, you can simply add what you have to your regular green salad.
- Salad oil: My favorites are extra-virgin olive oil, avocado oil, or pumpkin seed oil.
- Mustard: Most of the time, I use Dijon mustard, but you can use stone ground mustard or honey ale mustard.
- Vinegar: Any vinegar is great. Some of my favorites are apple cider vinegar, red wine vinegar, balsamic vinegar, and sherry vinegar.
- Maple syrup: I often add a bit of this natural sweetener to “round out” the flavor. Raw honey is another healthy, natural sweetener that you could use.
- Parmesan: I love the sweet nuttiness of this Italian cheese, but feta and goat cheese are good choices, too.
- Lemon: Adding a splash of lemon juice to the vinaigrette will cut through the bitterness.
- Other salad topping ideas: You might like to add some chopped nuts (think walnuts or almonds) and/or pumpkin seeds or pepitas. Other tasty toppings include chopped green onions. some avocado slices, a poached egg, some baked chicken or smoked salmon, and dandelion flowers. If you like croutons on your green salads, they add a nice crunch.
- Other dressing: If you don’t care for oil and vinegar, this creamy German salad dressing is really delicious on a dandelion salad.
Helpful tools and equipment
Other than a salad bowl and serving spoons, I recommend using:
- Salad spinner: This kitchen tool is a great way to wash and dry the dandelion greens.
How to make the dandelion salad
This is just a basic recipe, so making it is beyond simple!
- Wash and trim the greens.
If you buy your dandelion greens at the store, they will already be trimmed. Just give them a quick rinse and use paper toweling or a salad spinner to dry them off.
You want the leaves to be as dry as possible so that the dressing can stick to the greens.
- Make the dressing.
You may already have your favorite vinaigrette. I always start with a 3:1 ratio of oil to vinegar. For this recipe, I use olive oil and apple cider vinegar. Just add them to a bowl and whisk them together along with Dijon mustard, salt, and freshly ground black pepper.
- Assemble the salad.
Add the dandelion greens to a large bowl and toss them with the dressing. Be sure to toss them well so all of the leaves have a bit of dressing on them.
If you plan to include any other toppings, this is the time to add them to the bowl. Grate the parmesan cheese over the salad and toss everything together.
Similar recipes to try
I would love to know what you think about this dandelion greens recipe! Leave your comments below, and if you make it, please come back and rate the recipe.
Dandelion Salad
Ingredients
- 4 cups dandelion greens (smaller ones are less bitter)
Dressing
- 3 Tbsp olive oil or avocado oil
- 1 Tbsp apple cider vinegar or sherry vinegar
- 1 tsp maple syrup or honey
- 1 tsp Dijon mustard
- salt and pepper to taste
Toppings
- 2 Tbsp freshly grated parmesan cheese
Instructions
- Thoroughly wash and dry the dandelion leaves. Transfer them to a large bowl, then set aside.
- To a small bowl, add the dressing ingredients, and whisk well to combine. Taste and season the dressing with salt and pepper to your liking.
- Pour the vinaigrette over the dandelion greens and use two large spoons to toss the greens, ensuring that all of the leaves are coated.
- Sprinkle parmesan cheese over the salad and serve immediately.
Notes
- If you don’t have enough dandelion greens to make a salad, you can use other greens and salad toppings that you enjoy.
- Topping ideas: add diced avocado, poached or boiled eggs, nuts, seeds, and/or croutons.
Nutrition
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