Saladsdeliciouslyella
Jerusalem Artichoke Salad
Jerusalem artichokes are a lovely ingredient to cook with and while they’re in season we try to use them as much as we can. They’ve got an earthiness to them, which goes so well with the crunchy, crispy kale, roasted hazelnuts and sweet raisins. This is brilliant on its own for a light meal, used as a side or part of a big salad spread, plus the leftovers make a perfect work lunch the next day.
👥 4 Servings⏱️ Prep & Cook: 1h 15m🔥 Cook: 1h 15m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
Preheat oven to 200°C / 180°C fan / 350°F.
2
Start by scrubbing the Jerusalem artichokes under cold water to remove any grit. Once clean, cut them into slices (around 3-4 per artichoke) and place in a baking tray with a drizzle of olive oil, salt and pepper.
jerusalem artichokes6drizzle of olive oil
3
Roast for ⏱️ 30-35 minutes until they’re soft inside and crispy outside.
4
Add the kale to the Jerusalem artichoke tray and roast the two together for the last ⏱️ 5-10 minutes, until it’s nice and crispy.
kale17 oz
5
Now place the artichokes and kale in a large mixing bowl with the chopped hazelnuts and raisins.
kale17 oz
6
Make the dressing by mixing together 1 tablespoon of olive oil with 1 tablespoon of maple syrup and a pinch of salt.
maple syrup1 tablespoon
7
Stir the dressing through the salad ingredients and give it all a really good mix before serving.
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