Sunchoke And Apple Salad Recipes

VEGAN RAW SUNCHOKE SALAD WITH APPLES

Vegan Raw Sunchoke Salad with Apples image

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

1 ½ cups thinly sliced sunchokes
1 ¾ cups thinly sliced peeled apples
½ cup olive oil
¼ cup orange juice
salt and freshly ground black pepper to taste
2 pinches white sugar

Steps:

Arrange sliced sunchokes and apples on a serving platter.
Combine olive oil, orange juice, salt, pepper, and sugar in a blender; blend until creamy. Drizzle over sunchoke-apple mixture.

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

SUNCHOKE AND SPINACH SALAD

Sunchoke and Spinach Salad image

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

3/4 cup plain fat-free yogurt
3 tablespoons chopped fresh parsley
1/2 teaspoon grated lime peel
2 tablespoons lime juice
2 tablespoons red wine vinegar or cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded fresh spinach
1/2 cup finely chopped red onion
4 medium Jerusalem artichokes, peeled, finely chopped (1 cup)
2 medium carrots, chopped (1 cup)
1 small red bell pepper, chopped (1/2 cup)
2 cups shredded lettuce

Steps:

In large bowl, mix all dressing ingredients with fork or wire whisk until well blended.
Add all salad ingredients except lettuce to dressing; toss. Cover and refrigerate about 2 hours or until chilled. Serve salad on shredded lettuce.

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

CELERY, SUNCHOKE, AND GREEN APPLE SALAD WITH WALNUTS AND MUSTARD VINAIGRETTE

Celery, Sunchoke, and Green Apple Salad with Walnuts and Mustard Vinaigrette image

Peter Berley, author of "The Flexitarian Table," created this healthier version of a traditional family favorite. "The apple is tart; the celery has a saline minerality; and the sunchokes provide earthiness. Treble, alto, and bass. Walnuts add the sweetness and fat, which really ties the salad together."

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 11

Ingredients

1/2 cup walnuts, roughly chopped
4 large celery stalks, peeled and thinly sliced, and 1/4 cup leaves chopped
1 head fennel, trimmed and thinly sliced lengthwise, fronds reserved
1 large sunchoke (5 ounces), peeled and thinly sliced (1 cup)
1 large Granny Smith apple, peeled, cored, and thinly sliced
3 tablespoons plus 1 teaspoon freshly squeezed lemon juice
2 tablespoons plus 1 teaspoon Dijon-style mustard
1 garlic clove, grated through a fine grater or minced
2 teaspoons honey
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil

Steps:

Toast walnuts in a skillet over medium heat until fragrant, 3 to 4 minutes. (Be careful not to burn.) Transfer nuts to a sieve and cool, then rub off and discard bitter skins.
Place sliced celery, fennel, sunchoke, and apple in a bowl of cold water. Stir in 1 tablespoon lemon juice and refrigerate.
In a small bowl, combine remaining lemon juice, mustard, garlic, honey, and salt. Whisk in oil and season with pepper.
Drain chilled celery, fennel, and sunchokes and dry in a salad spinner or blot with a paper towel. Combine celery, fennel, sunchokes, celery leaves, walnuts, and apples. Toss with dressing before serving. Garnish with fennel fronds.

Nutrition Facts : Calories 247 g, Fiber 3 g, Protein 3 g, Sodium 200 g

SUNCHOKE AND APPLE SALAD

Sunchoke and Apple Salad image

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

12 sunchokes
Olive oil to coat the sunchokes
4 apples, sliced
2 tablespoons toasted pumpkin seeds
Mixed greens: radicchio, bok choy, mizuna, celery leaves
1/2 cup celery, minced
1 tablespoon shallot, minced
1 cup apple cider
2 Tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon maple syrup
1/2 cup olive oil
1/4 cup lemon juice
Salt to taste
Pepper to taste

Steps:

Prepare the sunchokes. Wash sunchokes with the skin on. Slice 2 sunchokes, raw, into thin strips using a mandoline; set aside. Roast the remaining sunchokes. Preheat oven to 375 degrees. Place them in a pan with olive oil, and roast for about 40 minutes.
Toss the hot sunchokes with the remaining salad ingredients.
Prepare the cider vinaigrette by combining all the vinaigrette ingredients; dress the salad and season with salt and pepper to taste. Garnish with raw sunchoke slices.

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