Sunchoke and Apple Salad Recipe

Name: Sunchoke and Apple Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 sunchokes; Olive oil to coat the sunchokes; 4 apples, sliced; 2 tablespoons toasted pumpkin seeds; Mixed greens: radicchio, bok choy, mizuna, celery leaves; 1/2 cup celery, minced; 1 tablespoon shallot, minced; 1 cup apple cider; 2 Tablespoons apple cider vinegar; 1 teaspoon Dijon mustard; 1 tablespoon maple syrup; 1/2 cup olive oil; 1/4 cup lemon juice; Salt to taste; Pepper to taste

Servings: persons

12 sunchokes
Olive oil to coat the sunchokes
4 apples, sliced
2 tablespoons toasted pumpkin seeds
Mixed greens: radicchio, bok choy, mizuna, celery leaves
1/2 cup celery, minced
1 tablespoon shallot, minced
1 cup apple cider
2 Tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon maple syrup
1/2 cup olive oil
1/4 cup lemon juice
Salt to taste
Pepper to taste

1
Prepare the sunchokes.
2
Wash sunchokes with the skin on.
3
Slice 2 sunchokes, raw, into thin strips using a mandoline; set aside.
4
Roast the remaining sunchokes.
5
Preheat oven to 375 degrees.
6
Place them in a pan with olive oil, and roast for about 40 minutes.
7
Toss the hot sunchokes with the remaining salad ingredients.
8
Prepare the cider vinaigrette by combining all the vinaigrette ingredients; dress the salad and season with salt and pepper to taste.
9
Garnish with raw sunchoke slices.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 sunchokes, Olive oil to coat the sunchokes, 4 apples, sliced, 2 tablespoons toasted pumpkin seeds, and more.

Yes, Sunchoke and Apple Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sunchoke and Apple Salad

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