Sauteed Dandelion Greens with Thyme Roasted Rutabaga and Creamy Dijon Dressing

March 02, 2017

Dandelion Greens

Enjoy the fresh flavor of cucumber during a hot summer day with a refreshing and cool creamy soup!


For the salad
- 1 medium rutabaga, peeled and cut into cubes
- 2 tablespoons olive oil, divided
- Sea salt and pepper to taste
- Fresh thyme
- 1/2 medium red onion, sliced
- 1 clove garlic, minced
- 1 bunch dandelion greens
- 1/4 cup Feta cheese, crumbled

For the dressing
- 1/2 cup low fat mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon whole grain mustard
- Sea salt and pepper to taste


1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. Toss rutabaga in 1 tablespoon of olive oil, sea salt, pepper, and thyme. Place on lined baking sheet and bake for about 30 minutes, or until golden brown. Remove from oven and set aside.
3. Heat remaining oil in a large skillet on medium-low heat. Add onions and saute for 5-7 minutes, or until golden brown and translucent. Add minced garlic and saute for another 2 minutes. Add dandelion greens and heat on low until greens wilt.
4. Prepare salad dressing by mixing all dressing ingredients
5. In a large bowl mix together rutabaga, wilted dandelion greens and feta. Drizzle with creamy Dijon dressing and serve.

Serving Size: 1 cup
Yield: 4 servings

Nutrition Information/Amount per serving:

Calories 259
Protein 4.6 g
Total fat 20 g
Total Carbohydrates 18.3 g
Saturated fat 3.8 g
Dietary Fiber 4.6 g
Cholesterol 17.5 mg
Sodium 152 mg

For delicious recipes, nutrition tips, and to find cooking and nutrition classes, go to the Kendall Reagan Nutrition Center website. More great info also available at the College of Health and Human Sciences Pinterest board.

Contact:  Kendall Reagan Nutrition Center

Telephone:  (970) 491-8615