Dandelion Pine Nut Blueberry Salad | #MealsThatHeal
24 May

Dandelion Pine Nut Blueberry Salad

Dandelion greens are amazing for their nutrient-packed goodness and liver/kidney cleansing properties, but it is tough to get folks hooked on their bitterness. That’s not a problem with this wilted salad. The blueberries add sweetness, the pine nuts lend richness and crunch to the bitter dandelion greens, and the honey brings it all together. It’s easy, nutritious, and is the perfect antidote for our little overindulgences!




 

Ingredients:

2-3 tbsp         coconut oil

1                    small purple onion, minced

1/2 tsp           Herbamare or sea salt

1-1/2 tbsp      unpasteurized apple cider vinegar

1/2 cup          dried blueberries (or cranberries if you prefer)

3-4 cups        dandelion greens, stems removed, washed, and cut into 3-inch lengths

1-1/2 tsp        raw honey

1/2 cup          pine nuts or hemp hearts

 


Directions:

1. Remove stems from dandelion, washed, and cut into 3-inch lengths.

2. Heat the coconut oil in a large sauté pan and add the chopped purple onion and Herbamare. Cook over low heat until soft.

3. Add the vinegar and blueberries, and cook slightly until they soften (about a minute).

4. Lower the heat, and stir the dandelion greens into the pan and stir them until they are just wilted.



5. Take off the heat, add the raw honey and toss to coat the dandelion/onion mixture. 

6. Place all ingredients into a bowl, top with pine nuts or hemp hearts and serve immediately. Makes 4 servings.

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Julie Daniluk RHN, Bestselling Author, TV Host