Dandelion Greens Salad with Warm Bacon Vinaigrette


  • 2 cups dandelion greens (leaves not the flowers) – picked from your backyard or store bought
  • 2 cups organic spring greens
  • ¼ cup red onion sliced thin
  • ¼ cup toasted candied pecans – coarsely chopped
  • ½ lb bacon
  • 1 cup of roasted red beets, chopped into 1.4” pieces*
  • 3 scallions – sliced 
  • 2 tsp extra virgin olive oil
  • 2 tbs butter
  • ¼ cup crumbled goat or feta cheese (I like goat cheese because of the texture)
  • 2 tsp stone ground mustard
  • 1 tsp brown sugar
  • 3 tbs apple cider vinegar
  • Salt and pepper to taste


  1. Preheat oven to 400° F. 
  2. Thoroughly wash the dandelion and organic greens. Dry on a paper towel.
  3. *In a small bowl, toss the beets with the olive oil and scallions. Spread on a sheet pan lined with nonstick aluminum foil (or spray foil with cooking spray to prevent beets from sticking to pan). Roast in the oven for 35-40 minutes.
  4. Add butter to a large pan and sauté the onions until soft and translucent. Set aside.
  5. Add the bacon to the pan and cook in batches. Place on a plate lined with paper towels (you really only need three pieces of bacon, but you’ll need the grease from about six pieces).
  6. Drain all but 3 tbs of bacon grease from the pan. Add vinegar, mustard, sugar, salt, and pepper to the hot pan, whisking vigorously until blended (about three minutes). Remove from heat.
  7. When done, remove beets from the oven and let cool. 
  8. Add the dandelion greens, organic greens, and onions to a large shallow bowl. Top with warm vinaigrette. Add the bacon crumbles, pecans, beets, and goat cheese.
  9. Enjoy!

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