Squash, Blood Orange & Dandelion Greens

Name: Squash, Blood Orange & Dandelion Greens
Yield: Serves 4
Ingredients: 1 ounce (30 grams) garoxta or other firm aged Spanish goat cheese, very thinly shaved; 2 tablespoons freshly squeezed blood-orange juice (from 1 to 2 blood oranges); 2 tablespoons freshly squeezed blood-orange juice (from 1 to 2 blood oranges); Freshly ground black pepper; 3/4 bunch dandelion greens (about 6 ounces / 170 grams); 1/2 teaspoon kosher salt; Pinch of cayenne pepper; 3 tablespoons (20 grams) raw hulled pumpkins seeds (pepitas), toasted (see Note); 1 ounce (30 grams) garoxta or other firm aged Spanish goat cheese, very thinly shaved; 2 blood oranges; 3 tablespoons (20 grams) raw hulled pumpkins seeds (pepitas), toasted (see Note); 1/4 teaspoon honey; 1/4 teaspoon kosher salt 3 tablespoons (45 milliliters) extra-virgin olive oil; 1 teaspoon freshly squeezed lemon juice (from 1/4 small lemon); 1 teaspoon freshly squeezed lemon juice (from 1/4 small lemon); 2 tablespoons extra-virgin olive oil; 1/2 teaspoon honey; 1/4 teaspoon kosher salt 3 tablespoons (45 milliliters) extra-virgin olive oil; 1 medium delicata squash (about 1 pound / 455 grams)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Modern Mediterranean

By Melia Marden

Published 2013

About

Raw dandelion greens are difficult to work with because they can be extremely bitter. Here, the honey-roasted sweetness from the squash and the rich, tongue-coating fats of the aged goat cheese balance out the bitterness for a complex, layered salad.

Ingredients

For the Dressing

2 tablespoons freshly squeezed blood-orange juice (from 1 to 2 blood oranges)
1 teas

Vegetarian
Gluten-free

Method

Make the dressing: In a small bowl or cup, combine the blood-orange juice, lemon juice, honey, and salt and mix well to combine. Add the oil and whisk with a fork until emulsified.
Make the salad: Preheat the oven to 400°F (205°C).
Halve the squ