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Dandelion Salad Recipe with Dayflowers

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This recipe is part of our Chefs’ Choir(SM), where our chefs share their voices through food. In this dandelion salad recipe, Anastassia and Mike Deuel highlight the beauty of cooking with edible weeds found right in their own garden. Tender dandelion greens are combined with delicate Asiatic dayflowers, toasted walnuts, and goat cheese, then brought together with a tangy honey-mustard vinaigrette. The result is a dish that’s fresh, vibrant, and full of flavor — a salad that transforms simple wild plants into something special. This spring salad recipe with dandelion balances bitterness with sweetness, earthiness with brightness, proving that the most overlooked plants can make the most memorable meals. More than just a salad, it’s also a celebration of sustainability: a way to reduce waste, honor biodiversity, and reconnect with the garden. With this recipe, Anastassia and Mike show how humble weeds can inspire extraordinary dishes.

Dandelion & Dayflower Spring Salad with Honey-Mustard Vinaigrette

by Chef Anastassia Batsoula-Deuel and Chef Mike Deuel

Serves 2-4

Ingredients

  • 1 cup dandelion greens (young leaves, chopped)
  • 1/2 cup Asiatic dayflower petals and tender stems
  • 1/2 cup arugula or baby spinach
  • 1/4 cup toasted walnuts
  • 2 tbsp goat cheese (optional)
  • 2 tsp raw honey
  • 1 tsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1/4 cup olive oil
  • Salt & pepper to taste

Procedure

  1. Combine the greens, dayflowers, nuts, and goat cheese in a bowl.
  2. Whisk together honey, mustard, vinegar, olive oil, salt, and pepper.
  3. Drizzle dressing over salad and toss gently. Serve immediately.

More Recipes by Chef Anastassia Batsoula-Deuel and Chef Mike Deuel

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