• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
go to homepage
Homepage link
  • Vegan Recipes
  • Vegan Living
  • About
  • Subscribe
  • Shop Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Jerusalem Artichoke Salad with Greens and Herbs

    Published: Sep 28, 2012 · Updated: Mar 4, 2021 by Nicole @ VegKitchen · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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

    Jerusalem Artichoke Salad with Greens and Herbs

    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.
    5 from 1 vote
    Print Pin Rate Email
    Course: Autumn salad
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 8
    Author: Veg Kitchen

    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

    • Trim the Jerusalem artichokes of any excessively dark or knobby spots and slice thinly. Combine with the next 5 ingredients in a mixing bowl.
    • 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.
    • 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.
    • 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.
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

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

    Jerusalem artichoke salad with greens and herbs

    • Here are more of VegKitchen’s Colorful Green Salads.
    • Here are more recipes and menu ideas for a Vegetarian and Vegan-Friendly Thanksgiving.
    Previous Post: « Green Chile Cornbread
    Next Post: Salsa Grain-and-Bean Pilaf »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • Vegan Spinach Artichoke Dip
    • Vegan Jackfruit Crab Dip
    • 5-Minute Vegan Artichoke Dip
    • Vegan Almond Flour Pancakes
    • 5 Easy, Festive Vegan Main Dishes for Easter
    • Vegan Easter Desserts and Treats
    • Vegan Easter Recipes
    • Vegan Lentil Meatloaf with Tomato Glaze

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Subscribe
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Hook & Porter Media