Seasonal Sunchoke Salad

Yield: 4-6 servings

I cut this recipe in half and had plenty to feed 3 people for a first course. Toss the peeled/sliced ‘chokes with the fresh orange juice immediately so they don’t discolor. For a great primer on how to segment an orange for salad, click here.


  • 1 orange, skin, pith, and segments removed (save juice)
  • 1 pound sunchokes (Jerusalem artichokes)
  • 1/2 cup walnuts, rough chop
  • 3 tablespoons olive oil
  • 1 tablespoon white balsamic vinegar
  • 1/2 cup fresh mint, chopped
  • 5 ounces fresh baby spinach


  1. Segment the orange, capturing the orange juice in a medium bowl. Once all segments are removed, squeeze the pulp over the bowl to extract juice. Place segments into the bowl, along with the juice.
  2. Peel the sunchokes and slice them thinly into discs. Toss them immediately with orange segments and juice.
  3. Add walnuts, olive oil, vinegar, and mint to the bowl. Toss to combine. Season to taste with salt and pepper.
  4. Portion baby spinach onto each salad plate. Top with sunchoke salad. Enjoy!

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