Wild Recipes

Dandelion Apple Pecan Salad with Dandelion Vinaigrette

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4.0 from 1 vote

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Let’s talk about real food. What exactly is “real food” and why is it so important?

Real food is food that is as close to its natural state as possible. It’s primarily unprocessed, free of chemical additives and rich in nutrients.
Our bodies constantly require nutrients to function and replenishing them with wholesome real food is absolutely essential for optimal performance and health.
One of my favorite quotes I have come across is “Processed food can support life, but real food supports health and adds to quality of life.” That is, in a nutshell why it is so important to eat real food. Sure, you can stay alive by eating processed, factory-made foods but you certainly won’t be feeling your best.

So visit those farmer’s markets and meet the farmers that grow our fruits and veggies, get to know our local fishermen who spend their days out at sea to bring us the freshest and healthiest fish and seafood, and it never hurts to make friends with hunters who harvest their own wild proteins free of antibiotics and hormones, sometimes they even share. Best yet, get outside and do it yourself. There is truly nothing more rewarding than harvesting your own meal whether you’re growing a garden in the spring, picking berries in the summer, foraging for mushrooms in the fall, or stocking that freezer full of nutrient-rich proteins all year round, having a connection with your food is life-changing.


Looking for more dandelion recipes? Try this Fried Walleye with Dandelion Greens and Chickpeas!


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Dandelion Apple Pecan Salad with Dandelion Vinaigrette

Recipe by Katie Wiley
4.0 from 1 vote
Course: Wild Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • Dandelion Vinegar
  • Pint -sized Mason jar (or any jar with a lid)

  • 1 cup dandelion flowers

  • 2 cups apple cider vinegar

  • For Dandelion Vinaigrette
  • 1/3 cup Dandelion Vinegar

  • 1 Tbs. Dijon mustard

  • 1 Tbs. honey

  • 1/3 cup olive oil

  • Salt and pepper

  • For Dandelion Salad
  • 5 ounces spring mix lettuce

  • Freshly picked dandelion leaves

  • 1 honey crisp apple, thinly sliced

  • 1/3 cup pecans

  • 1/3 cup dried cranberries

  • 1/3 cup blue cheese crumbles

  • 1/4 red onion, thinly sliced

Preparation

  • For the Dandelion Vinegar
  • Place dandelions in pint-sized small mason jar. Cover with apple cider vinegar. Cover with lid and shake.
  • Store in the pantry for at least one week before use.
  • Strain out dandelions and enjoy as you would your favorite vinegar.
  • For Dandelion Vinaigrette
  • Whisk together the mustard, dandelion vinegar, honey and olive oil until thoroughly combined. The mixture will start to thicken and appear creamy. Add salt and pepper to taste.
  • For Dandelion Salad
  • Toss ingredients together in bowl with vinaigrette.

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Katie Wiley

Katie Wiley, also known as The Kitchen Wild has a strong drive to share with the world how simple, fun, and delicious foraging for wild foods can be. She calls the picturesque central Oregon coast home, and lives only a short walk from the Pacific Ocean and Alsea Bay so she’s never far from some of the most delicious and fun-to-gather foods on the planet. Whether she’s pulling up pots of Dungeness crab, catching crawfish with her bare hands or raking for cockle clams she always has her husband and three children right by her side on these adventures and hopes to inspire you to do the same.

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