For the dressing:
2/3 cup raw sugar
1 cup toasted pecans
1 cup red wine vinegar
2 teaspoons minced garlic
2 pinches salt
1 ½ teaspoons chile de arbol powder (or chile powder of your choice)
3 cups blended oil
For the salad:
6 cups dandelion greens
1 cup cubed roasted butternut squash
¼ cup chopped toasted pecans
2 tablespoons minced sun dried tomato
½ cup marigold petals
Make the dressing:
In a small saucepan combine the sugar with 2/3 cup water, and heat until the sugar is dissolved. Let cool.
In a blender combine the pecans with 1 cup water and blend until smooth. Strain through a sieve into a bowl. Whisk in the vinegar, garlic, salt, chile powder, and ½ cup of the sugar syrup. Add the oil in a slow stream, whisking. Taste and adjust the seasoning.
In a large bowl combine the greens, squash, pecans, tomato and marigold petals. Drizzle a few tablespoons of the dressing around the edge of the bowl and toss well.
Note: the extra dressing will keep for a month in the fridge.