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Photo: Annabelle Breakey; Styling: Randy Mon Photo by: Photo: Annabelle Breakey; Styling: Randy Mon

Dandelion and Grapefruit Salad

Reader Yvette Kaplan, of North Hollywood, California, created this delicious and brightly colored winter salad. The honey and olive oil in the dressing tame the bitterness of the dandelion greens, so feel free to drizzle on more if you'd like it milder.

Sunset FEBRUARY 2013

  • Yield: Serves 4
  • Total: 30 Minutes


  • 1 bunch (11 oz.) dandelion greens, ends trimmed, leaves torn
  • 1 large pink grapefruit, peeled and segmented; squeeze remaining membrane and save juice for dressing
  • 1/2 cup sliced red onion
  • 1/2 cup pomegranate seeds
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper


1. Put greens, grapefruit segments, onion, and pomegranate seeds in a bowl.

2. Mix grapefruit juice, mustard, honey, vinegar, oil, salt, and pepper together in a small bowl. Pour half the dressing over salad and toss gently to combine. Serve remaining dressing on the side.

Nutritional Information

Amount per serving
  • Calories: 163
  • Calories from fat: 43%
  • Protein: 3g
  • Fat: 7.9g
  • Saturated fat: 1.2g
  • Carbohydrate: 24g
  • Fiber: 3.9g
  • Sodium: 386mg
  • Cholesterol: 0.0mg

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Dandelion and Grapefruit Salad Recipe