Sunny Sunchoke Salad Recipes

I love to try new flavors and so I tried sunchokes. When raw, they have a crunch and sort of water chestnut-like texture and taste so you can add lots of flavors to them and they absorb it. This is the sun-inspired salad that I came up with to use them, hope you like it!!

Provided by ChefLee

Categories     Vegetable

Time 15m

Yield 1 bowl salad, 8 serving(s)

Number Of Ingredients 7

• Ingredients

Nutrition Facts : Calories 87.7, Fat 3.3, SaturatedFat 0.3, Sodium 15, Carbohydrate 13.6, Fiber 1.6, Sugar 7.8, Protein 1.9

You can eat sunchokes or Jerusalem artichokes raw and you don't even need to peel them. Just make sure you wash them well and then slice them really thinly, ideally with a mandoline.

Provided by Marianne

Categories     Salad

Time 15m

Yield 3

Number Of Ingredients 6

• Ingredients

Nutrition Facts : Calories 422.8 calories, Carbohydrate 26 g, Fat 36.2 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 5 g, Sodium 56.3 mg, Sugar 17.2 g

Crunchy veggies coated with a creamy, tangy dressing, this salad will take center stage at a picnic or potluck.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 2h10m

Yield 6

Number Of Ingredients 13

• Ingredients

Nutrition Facts : Calories 55, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 240 mg

In the fall, sunchokes are crunchy and watery, like a water chestnut, or like a pear that's not sweet. In this salad from executive chef Michael Anthony at New York City's Gramercy Tavern, a combination of raw and roasted sunchokes are tossed with apples, celery, shallots, pumpkin seeds and mixed greens then dressed with a sweet-tart apple cider vinaigrette.

Provided by Tara Parker-Pope

Categories     salads and dressings, appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 15

• Ingredients