Bright, tangy, and nutrient-packed, this Dandelion Greens & Grapefruit Salad is a refreshing twist on seasonal eating. Peppery dandelion leaves are balanced by the sweet-tart burst of pink grapefruit, while red onion and toasted pumpkin seeds add crunch and depth. A zesty grapefruit vinaigrette ties everything together with a touch of honey and Dijon. Perfect as a light lunch or a vibrant side, this salad delivers bold flavor and wholesome goodness in every bite.
1bunch dandelion greens, ends trimmed, leaves torn 1 bunch equals about 11 oz.
1large pink grapefruit, peeled and segmented; squeeze remaining membrane and save juice for dressing
½cup sliced red onion
1tsp Dijon mustard 1
1tbsp honey
3tbsp apple cider vinegar
2tbsp extra-virgin olive oil
½tsp sea salt
½tsp pepper
Instructions
Put greens, grapefruit segments, onion, and pumpkin seeds in a bowl.
Mix grapefruit juice, mustard, honey, vinegar, oil, salt, and pepper together in a small bowl. Pour half the dressing over salad and toss gently to combine. Serve remaining dressing on the side.