Jerusalem Artichoke Salad
This vibrant and earthy Jerusalem artichoke salad combines tender roasted sunchokes with crisp greens, toasted hazelnuts, and a zesty lemon-herb dressing.
Ingredients
- •1 lb (450g) Jerusalem artichokes (sunchokes), scrubbed well and sliced into 1/2-inch rounds
- •3 tbsp extra virgin olive oil, divided
- •1 tsp kosher salt, divided
- •1/2 tsp freshly cracked black pepper
- •5 oz (140g) baby arugula or mixed salad greens
- •1/2 cup raw hazelnuts, roughly chopped
- •1/3 cup fresh pomegranate seeds
- •2 tbsp fresh lemon juice
- •1 tbsp Dijon mustard
- •1 clove garlic, minced
- •1/4 cup fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- 2
Toss the sliced Jerusalem artichokes with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and black pepper directly on the baking sheet.
- 3
Spread the sunchokes into a single layer and roast for 25 to 30 minutes, flipping halfway through, until they are golden brown and tender when pierced with a fork.
- 4
While the sunchokes roast, place the chopped hazelnuts in a small dry skillet over medium heat and toast them for 4 to 5 minutes, shaking the pan frequently until fragrant and lightly browned. Transfer to a plate to cool.
- 5
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, fresh lemon juice, Dijon mustard, minced garlic, and the remaining 1/2 teaspoon of kosher salt to create the dressing.
- 6
In a large salad bowl, combine the baby arugula and chopped parsley.
- 7
Add the warm roasted Jerusalem artichokes, toasted hazelnuts, and pomegranate seeds to the greens.
- 8
Drizzle the lemon dressing over the salad just before serving and toss gently to combine.
💡 Chef tips
- If you cannot find hazelnuts, toasted walnuts or pecans make a delicious substitute.
- You can roast the Jerusalem artichokes a few hours in advance and serve the salad at room temperature, but wait to dress the greens until right before serving.
- To make peeling and prepping easier, choose sunchokes that are relatively smooth and free of deep knobs.
✅ How it should turn out
The finished salad is a stunning interplay of warm, earthy, tender sunchokes, crisp peppery arugula, and bright citrus crunch that smells nutty and fresh.