Roasted Pattypan Squash and Corn Salad

Name: Roasted Pattypan Squash and Corn Salad
Yield: Serves 4 to 6
Ingredients: 1 ounce, dandelion greens, trimmed and torn into bite-size pieces (1 cup); 3 tablespoons roasted, sunflower seeds; 3 tablespoons, water; 1 tablespoon, maple syrup; 1 tablespoon, cider vinegar; 1 , garlic clove, minced; ¼ teaspoon, table salt; ⅛ teaspoon, red pepper flakes; ¼ cup sunflower oil or, extra-virgin olive oil; 2 tablespoons sunflower oil or, extra-virgin olive oil; 2 teaspoons, maple syrup; ½ teaspoon, table salt; ⅛ teaspoon, pepper; 1½ pounds, baby pattypan squash, halved horizontally; 4 , ears corn, kernels cut from cob; 1 pound ripe, tomatoes, cored, cut into ½-inch thick wedges, and wedges halved crosswise; 1 ounce, dandelion greens, trimmed and torn into bite-size pieces (1 cup); 2 tablespoons roasted, sunflower seeds

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Pattypan squash is the star of this salad, accompanied by a vibrant dandelion green dressing.

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

SERVES4 to 6

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

WHY THIS RECIPE WORKS

To make a salad showcasing a vegetable native to the Americas—pattypan squash—we paired it with other native foods: sweet corn and fresh tomatoes in a vibrant dressing of pureed sunflower seeds and peppery dandelion greens. Pattypans come i...

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