Go Back
–+ servings
Rocket and Sunchoke Salad on a blue plate with halved mandarin and rosemary sprigs in top left corner.
Print Recipe
5 from 2 votes

Rocket and Sunchoke Salad

The honey roasted artichokes are great with the peppery rocket and the juicy mandarins.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Salad
Cuisine: Australian
Keyword: dairy-free, Intermediate, vegan, vegetarian
Difficulty: Capable Cooks
Diet: dairy free, Gluten free, Vegetarian,
Servings: 4 as a side
Calories: 490kcal
Author: Anastasia Papapetros

Equipment

  • Salad Spinner
  • Parring knife

Ingredients

For roasting

  • 750 grams sunchokes/Jerusalem artichokes (approximately 6.5oz)
  • 1 tablespoon fresh rosemary, chopped (approximately 2-3 sprigs)
  • 2 tablespoons honey (or maple syrup for vegan/vegetarian/paleo)
  • 3 tablespoons 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 tablespoons olive oil
  • 3 tablespoons lemon juice, freshly squeezed

Instructions

  • Preheat your oven to 200°C or 390°F.
  • Rinse your sunchokes under cold running water, and scrub them well with a vegetable brush and give them another good rinse.
  • Slice them into 1 ½ cm - ½ inch rounds.
  • To prevent them from browning drop them into a bowl of acidulated water (water that you have added either lemon juice, salt or vinegar)
  • Rinse and finely chop your rosemary leaves.
  • Line a baking tray with baking paper and add the sunchokes, chopped rosemary, honey, orange juice and olive oil. Toss until they are well coated and place the tray 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.
  • Peel your mandarins and remove as much of the pith and seeds as you can, cut them in half lengthwise.
  • Add all the ingredients to a large mixing bowl, add the lemon juice and olive oil, season with sea salt and cracked black pepper. Mix everything until well combined.
  • Arrange your salad in a salad bowl and scatter the roasted walnuts on top to garnish. Serve immediately.

Video

Nutrition

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