Ingredients
Dressing
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
Salad
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
Directions
1
For The Dressing:
2
Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Process dandelion greens, sunflower seeds, water, maple syrup, vinegar, garlic, salt, and pepper flakes in food processor until finely ground, about 1 minute, scraping down sides of bowl as needed. With processor running, slowly drizzle in oil until incorporated. (Dressing can be refrigerated for up to 2 days.)
3
For The Salad:
4
Whisk oil, maple syrup, salt, and pepper together in large bowl. Add squash and corn and toss to coat. Working quickly, spread vegetables in single layer on hot sheet, arranging squash cut side down. Roast until cut side of squash is browned and tender, 15 to 18 minutes. Transfer pan to wire rack and let cool slightly, about 15 minutes.
5
Combine roasted squash and corn, half of dressing, tomatoes, and dandelion greens in large bowl and toss gently to combine. Drizzle with remaining dressing and sprinkle with sunflower seeds. Serve.