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    Home » Recipes » Vegan Thanksgiving Recipes

    Jerusalem Artichoke Salad with Greens and Herbs

    Published: Sep 28, 2012 · Updated: Mar 4, 2021 · 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
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    Course: Autumn salad
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: how to make Artichoke Salad, Jerusalem Artichoke Salad
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 8
    Calories: 96kcal
    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
    US Customary - Metric

    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.

    Nutrition

    Calories: 96kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 257mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1023IU | Vitamin C: 30mg | Calcium: 13mg | Iron: 1mg
    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.

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    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.

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