The first time I had a sunchoke was at last year’s Taste of the Nation. Taste of the Nation brings together the top chef’s in a given city for an incredible dining experience to supports No Kid Hungry’s mission to end childhood hunger, a mission I fully support. Proper nutrition and hunger are so intimately linked, it’s important to consider both issues as we move forward in solving them. I am so happy to be a part of Taste of the Nation DC again this year. For those of you in the DC area, you can still buy tickets.
But back to sunchokes. One of my favorite dishes last year was a creamy sunchoke paired with a green apple. The combination was so perfect and unexpected, I had to try it a few times ;). The dish inspired me to create my own recipe combining the two and this Sunchoke & Green Apple Arugula Salad is what I dreamed up!
Sunchoke & Green Apple Salad
an addicting combination that you will want to eat over and over again
Ingredients
- 1 small sunchokes
- 1 tbsp pine nuts
- Olive Oil Spray
- 1/2 green apple
- 1 tbsp Parmesan
- 1 cup arugula
- 1 tbsp Poppyseed Vinaigrette
Instructions
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Preheat the oven to 400 degrees Fahrenheit
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Wash and peel the sunchoke.
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Using a mandolin, thinly slice the sunchoke.
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Place parchment paper on a baking sheet. Spread the sunchokes and the pine nuts on the pan. Spray with olive oil spray and sprinkle with salt and pepper.
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Cook the pine nuts for 8 minutes. At 15 minutes, flip the sunchokes and cook on the other side for another 15 minutes.
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Meanwhile, thinly slice half the apple. Then cut the slices into shoestrings.
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Slice the avocado into thin slices.
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To assemble the salad, add the arugula to a bowl, top with avocado, green apples, parmesan, pine nuts and sunchokes.
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Dress with 1 tbsp of poppyseed dressing.
Recipe Notes
Recipe for poppyseed dressing.
Substitutions:
I really love the combinations in this salad, but if you have any restrictions the salad can be flexible!
- Gluten-Free: this dish is gluten free!
- Dairy-Free: You can make this dish dairy-free by removing the Parmesan
- Nut-free: You can make this dish nut-free by removing the pine nuts
- Salad greens: Swap out arugula for your favorite salad greens
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