Abstract: Dandelion (Taraxacum officinale) is a perennial herbaceous plant widely recognized for its extensive medicinal and nutritional value. Flavonoids have been established as the primary bioactive constituents in dandelion. This review systematically summarizes the major chemical components of dandelion flavonoids (DF), systematizes common extraction and separation techniques, including solvent extraction, ultrasonic-assisted extraction, and supercritical CO₂ extraction, and highlights their diverse biological activities, such as antioxidant, anti-inflammatory, antitumor, hypoglycemic, gut microbiota-modulating, and hepatoprotective effects. Furthermore, it discusses the latest advancements in the application of DF within the food industry. Among the various extraction methods, ultrasonic-assisted extraction holds the greatest industrialization potential. Notably, the antioxidant activity of DF is the most prominent among its biological properties, rendering it particularly suitable for incorporation into functional foods. This review aims to provide theoretical support for the efficacy evaluation of dandelion and thus lay a solid foundation for the comprehensive development and utilization of DF.