Fall and Spring are especially good times of the year to find bitter greens and I thought they would complement the richness of  the winter squashes for the book club dinner. The sharp bite of radishes worked well with the greens and adding pomegranates seeds gave a sweet-tart pop as their juices were released when bitten into.  I need to experiment with the dressing as I used my go to dressing and probably could add another dimension to the salad with a new dressing. I will be working on that and get back to you.

Dandelion, Arugula, Radish and Pomegranate Salad
Prep time
Total time
Recipe type: Salad
Serves: 6
  • 1 Bunch Dandelion Greens
  • 1 Bunch Arugula
  • 4 to 5 Radishes thinly sliced
  • Seeds of ½ a Pomegranate
  • -
  • Dressing
  • 1 tsp Dijon Mustard
  • ½ tbsp Lemon Juice
  • 1 tbsp Rice Wine Vinegar
  • 4 tbsp Olive Oil
  1. Wash in cold water, tear the leaves and spin in salad spinner the dandelions and arugula greens. Add to a large serving bowl. Top with radishes and pomegranates.
  2. Combines dressing ingredients in a small jar. Shake vigorously until emulsified.
  3. Pour over salad and toss.