Sunny Sunchoke Salad Food

SUNCHOKE AND APPLE SALAD

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.

VEGAN RAW SUNCHOKE SALAD WITH APPLES

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.

SUNNY SUNCHOKE SALAD

Steps:

• Put the sliced sunchokes into a bowl and add the sunflower seeds and figs.
• In a little bowl; mix together the balsamic, limoncello, and canola oil.
• Pour the limoncello mix over the sunchoke mix and toss to coat.
• Garnish with chopped fresh parsley (optional) then serve!

FIERI FARFALLE SALAD

Steps:

• Preheat the oven to 425 degrees F.
• Peel and dice the sunchokes to 1/2-inch dice. (If you notice that the sunchokes are starting to oxidize and turn in color, cover them with water. When ready to roast them, strain and pat dry prior to tossing in salt and pepper.) Place in a small oven-safe roasting pan with 1 tablespoon olive oil, season with the salt and pepper and roast for 20 to 30 minutes, turning with a spatula after 15 minutes. Set aside to cool.
• Cook the pasta according to package directions. Drain and toss well with the remaining 1 tablespoon olive oil. Cool to room temperature.
• Add the pasta and the Roasted Red Bell Pepper Pesto to a large bowl and combine. Stir in the mozzarella, tomatoes, kalamata olives, green onions and the roasted sunchokes and serve.
• In the bowl of a food processor fitted with the bottom blade, or in a blender, add the arugula, Parmesan, olives, vinegar, pepper, salt, garlic and roasted red bell peppers and process until combined well, 6 to 7 seconds. Slowly add in the olive oil and adjust the salt to taste. Refrigerate until ready to use.

SPINACH AND SUNCHOKE SALAD

Steps:

• Soak the artichokes in cold water for a few minutes. Scrub thoroughly under running water or peel. Slice as thinly as possible (use a mandolin [carefully!] if you have one).
• If using adult spinach (vs baby) , detach the stems from the spinach, removing the central stalk from the leaves. Wash well and drain, shaking off as much water as possible. Dry in a dishtowel. Tear leaves in two or three. Place in a bowl.
• When ready to serve, toss with salt and pepper (be generous), oil to coat, and a bit of vinegar.