Jerusalem Artichoke Salad with Greens and Herbs

Jerusalem artichoke salad with greens and herbs

Here’s a colorful and crunchy salad featuring Jerusalem artichokes, the misnamed underground tubers of a native American sunflower; they have nothing to do with Jerusalem and aren’t related to artichokes. In season in the late fall, they are quite fitting to serve as part of Thanksgiving dinner. Those who haven’t had them will find them surprising and exotic, kind of a crunchy cross between water chestnuts and potatoes.


Jerusalem Artichoke Salad with Greens and Herbs
Author: 
Recipe type: Autumn salad
Cuisine: Vegan / healthy
Prep time: 
Total time: 
Serves: 8
 
Here's a colorful and crunchy salad featuring Jerusalem artichokes. In season in the late fall, they are quite fitting to serve as part of Thanksgiving dinner.
Ingredients
  • 8 to 12 ounces Jerusalem artichokes, scrubbed
  • 1 bunch watercress, most stems removed, or 2 to 3 big handfuls baby spinach or arugula, coarsely chopped
  • 1 medium red or orange bell pepper, cut into long narrow strips
  • 2 tablespoons minced fresh dill
  • ¼ cup chopped fresh parsley
  • 1 to 2 scallions, minced
Dressing:
  • Juice of 2 lemons or limes, or about ⅓ cup
  • 2 tablespoons maple syrup or agave nectar
  • 2 tablespoons fragrant nut oil (like walnut) or dark sesame oil
To finish the salad:
  • 3 to 4 ounces mixed baby greens
  • ½ pint cherry or grape tomatoes
  • 2 to 3 tablespoons toasted sunflower seeds
Instructions
  1. Trim the Jerusalem artichokes of any excessively dark or knobby spots and slice thinly. Combine with the next 5 ingredients in a mixing bowl.
  2. Combine the dressing ingredients in a small bowl and stir together. Pour about half over the salad and toss well; reserve the rest. If time allows, let the salad marinate for an hour or two. Stir it up once in a while.
  3. Just before serving, line a patter with the greens. Mound the Jerusalem artichoke mixture over the greens. Surround the edges of the salad with cherry tomatoes and sprinkle the sunflower seeds over the top.
  4. Cover and set aside until needed, or serve at once. Pass around the remaining dressing in a small bowl should anyone want more on their salad.

 

Nutrition information
Per serving: Calories: 105;  Total fat: 5g;  Protein: 3g;  Carbs: 13g;  Sodium: 29 mg

Jerusalem artichoke salad with greens and herbs

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One comment on “Jerusalem Artichoke Salad with Greens and Herbs

  1. Pingback: What Do Vegans Eat On Thanksgiving??

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