Jerusalem Artichoke Salad with Rocket & Mandarin

This Jerusalem Artichoke Salad Is a wonderful side for winter dinners. Crispy and sticky on the outside and nutty on the inside this ugly tuber vegetable is transformed into morsels of deliciousness in this salad.

Jerusalem artichokes also known as sun chokes are a root vegetable as opposed to globe artichokes which are a bulb vegetable. They taste slightly nutty and savoury, a cross between a globe artichoke heart and a potato.

For this salad, I have roasted them in honey and rosemary which made them delightfully sticky and crisp. I then added the peppery rocket/arugula, some juicy mandarins and some toasted walnuts for some crunch.

Some serving ideas

An impressive salad to serve with red meats such as beef and lamb, or if you are feeling a bit more adventurous try them with roasted game birds such as grouse.

How to prepare Jerusalem artichokes

1. Trim the large knobs off Jerusalem artichokes and roughly peel to remove all the gnarly bits before using.
2. Jerusalem artichokes discolour once cut so to prevent them from browning, place cut artichokes into acidulated water (water to which either lemon juice, salt or vinegar has been added).
3. Jerusalem artichokes can be sliced thinly and eaten raw, as well as cooked in a variety of ways such as roasting, boiling or sautéing. 

You will need

Steps to making this salad

1PREPARE THE JERUSALEM ARTICHOKES
Preheat your oven to 200°C.
Scrub your Jerusalem artichokes under cold running water, roughly peel them to remove the gnarly beets and slice into 1 ½ cm/½ inch rounds.
Wash and finely chop your rosemary. 
Line a baking tray with baking paper and add your Jerusalem artichokes, chopped rosemary, honey, orange juice and olive oil. Toss until they are well coated and place in the middle section of your oven. Roast them until they are golden brown (approximately 40 minutes to 1 hour), turn them halfway through the cooking process. Allow them to cool. 

2PREPARE REMAINING INGREDIENTS
Wash your rocket under cold water and spin in a salad spinner to remove excess water. Transfer to a mixing bowl. 
Peel your mandarins and remove as much of the pith as you can, cut them in half transfer to your mixing bowl and add your cooled artichokes.

3ASSEMBLE THE SALAD
Add all the ingredients to a large mixing bowl, season with sea salt and cracked black pepper and mix well until well combined.
Arrange your salad in a salad bowl and scatter the roasted walnuts on top. Serve immediately.

Can I make it ahead

You can prepare the dressing, the roasting ingredients and the Jerusalem artichokes a day or two in advance but make sure that you keep the artichokes in acidulated water to prevent them from browning.

After it is made up you can keep it at room temperature for several hours and leftovers are still good the next day for lunch, but any longer the arugula/rocket will become too wilted.

Other winter salads to try

Jerusalem Artichoke Salad with Rocket & Mandarin

The honey roasted artichokes are great with the peppery rocket and the juicy mandarins.

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Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

* Times are an estimate and will depend on your skill level

Course: Salad

Cuisine: Australian

Keyword: dairy-free, Intermediate, vegan, vegetarian

Servings: 4 as a side

Calories: 490kcal

Equipment

• Salad Spinner

Ingredients

For roasting

• 750 grams Jerusalem artichokes (approximately 6.5oz)
• 1 tablespoon fresh rosemary, chopped (approximately 2-3 sprigs)
• 2 tbsps honey (or maple syrup for vegan/vegetarian/paleo)
• 3 tbsps olive oil
• ½ cup orange juice, freshly squeezed
• Sea salt and cracked black pepper

For the salad

• 2 cups baby rocket/arugula (approximately 60g/2.10oz)
• 2 small mandarins (approximately 180g/6.35oz)
• ½ cup walnuts, roasted

For the vinaigrette

• 3 tbsps olive oil
• 3 tbsps lemon juice, freshly squeezed

Instructions

• Preheat your oven to 200°C//390°F.
• Scrub your Jerusalem artichokes under cold running water, roughly peel them to remove the gnarly beets and slice into 1 ½ cm/½ inch rounds.
• Wash and finely chop your rosemary.
• Line a baking tray with baking paper and add your Jerusalem artichokes, chopped rosemary, honey, orange juice and olive oil. Toss until they are well coated and place in the middle section of your oven.
• Roast them until they are golden brown (approximately 40 minutes to 1 hour), turn them halfway through the cooking process. Allow them to cool.
• Wash your rocket under cold water and spin in a salad spinner to remove excess water. Transfer to a mixing bowl.
• Peel your mandarins and remove as much of the pith as you can, cut them in half transfer to your mixing bowl and add your cooled artichokes.
• Add all the ingredients to a large mixing bowl, season with sea salt and cracked black pepper and mix well until well combined.
• Arrange your salad in a salad bowl and scatter the roasted walnuts on top. Serve immediately.

Video

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Calories: 490kcal | Carbohydrates: 53g | Protein: 7g | Fat: 31g | Saturated Fat: 4g | Sodium: 13mg | Potassium: 1042mg | Fiber: 5g | Sugar: 34g | Vitamin A: 610IU | Vitamin C: 39mg | Calcium: 74mg | Iron: 7mg

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The on how to pick your Jerusalem artichokes is courtesy of  The Produce Guy.

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