Roasted Jerusalem Artichoke Salad
This earthy and sophisticated salad highlights the nutty, sweet flavor of Jerusalem artichokes roasted to perfection and tossed with fresh herbs and a bright lemon vinaigrette.
Ingredients
- •1.5 lbs (700g) Jerusalem artichokes, scrubbed and sliced into 1/4-inch rounds
- •3 tablespoons extra virgin olive oil
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
- •4 cups baby arugula or mixed greens
- •1/2 cup toasted hazelnuts, roughly chopped
- •1/4 cup fresh parsley, finely chopped
- •2 tablespoons lemon juice
- •1 tablespoon honey or silan (date syrup)
- •1 teaspoon Dijon mustard
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
In a large bowl, toss the sliced Jerusalem artichokes with 2 tablespoons of olive oil, half the salt, and the black pepper until evenly coated.
- 3
Spread the artichokes in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, flipping halfway through, until they are golden brown and tender.
- 4
While the artichokes roast, whisk together the remaining tablespoon of olive oil, lemon juice, honey, Dijon mustard, and the remaining salt in a small bowl to create the dressing.
- 5
In a large serving bowl, combine the arugula, toasted hazelnuts, and fresh parsley.
- 6
Add the warm roasted Jerusalem artichokes to the greens, drizzle with the dressing, and toss gently just before serving to ensure the greens remain crisp.
💡 Chef tips
- If you cannot find hazelnuts, toasted walnuts or pecans make excellent, flavorful substitutes.
- To save time, you can roast the Jerusalem artichokes ahead of time and serve them at room temperature; just add the dressing right before serving.
- For a deeper flavor, add a pinch of smoked paprika to the artichokes before roasting.
✅ How it should turn out
The finished salad features golden, caramelized artichokes with a nutty sweetness that pairs beautifully with the peppery arugula and the bright, zesty lemon dressing.