Warm Roasted Jeruselam Artichoke Salad

Warm Roasted Jeruselam Artichoke Salad

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Warm Roasted Jerusalem Artichoke Salad is the perfect side for chicken, fish or beef. The creaminess of the roasted Jerusalem Artichokes (also known as Sunchokes) makes biting into this warm salad addictively delicious!

Warm Roasted Jerusalem Artichoke Salad | Recipe Nomad

Ok let’s list the different fruits and vegetables I’ve discovered in China…

Kohlrabi

Buddha’s Hand

Persimmon

Kale

Black Garlic

and now Jeruselam Artichokes!

Jerusalem Artichokes, also known as Sunchokes has an earthy nutty flavor.  While you can eat them raw, they are super delicious when roasted. Roasting really pulls out their nutty flavor. For dinner I made Cornflake Crusted Chicken drumsticks which my kids love and decided to make this Warm Roasted Jerusalem Artichoke Salad to go with it. The creaminess of the Sunchokes is delicious with the dijon vinaigrette while the acidity of the tomatoes and saltiness of the kalamata olives.

Roasting these little guys is quite easy. You do not need to peel them. Just trim the strings and any dark spots, then toss them on a baking sheet and roast for about 30 minutes. You want them to be soft to the touch to really pull out their creaminess.

This Warm Roasted Jerusalem Artichoke Salad is addictively good but heads up… ummm…

Jerusalem Artichokes cause gas and if you eat too much it can cause diarrhea. I add a pinch of cumin to help with the gassiness but fair warning- if you eat the whole bowl of this delicious salad the cumin may not help…

Yields Serves 4

Warm Roasted Jeruselam Artichoke Salad

Warm Roasted Jerusalem Artichoke Salad is the perfect side for chicken, fish or beef. The creaminess of the roasted Jerusalem Artichokes (also known as Sunchokes) makes biting into this warm salad addictively delicious!

10 minPrep Time

30 minCook Time

40 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1/2 pound artichokes, scrubbed
  • 2 Sprigs Rosemary
  • 1 cup Cherry Tomatoes, halved
  • 1 cup Kalamata Olives, pitted
  • 1 tablespoon Dijon Mustard
  • Pinch of Cumin
  • Pinch of Sugar
  • Olive Oil
  • Sea Salt
  • Fresh Cracked Black Pepper
  •  

Instructions

  1. Roast the artichokes for 30 minutes with 1/2 of the rosemary
  2. Remove from oven and when cool enough to touch cut the larger artichoke into smaller pieces.
  3. Toss the artichokes with the remaining rosemary leaves, olive oil, cumin, sea salt, pepper, sugar and Dijon mustard.
  4. Add the cherry tomatoes and olives.
  5. Serve warm.
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Warm Roasted Jerusalem Artichoke Salad | Recipe Nomad

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