Orange Pecan Sunchoke Salad 🍊

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πŸ‘©β€πŸ³If you’ve never tried sunchokes (aka Jerusalem artichokes), this salad is a great introduction.

It makes for a tasty light main dish … or satisfying side.

🍊Orange Pecan Sunchoke Salad 🍊

(serves 4)

  • 7 oz (200 g) Jerusalem artichokes or sunchokes
  • 2 oranges (one whole, one juiced)
  • 2 Tbsp extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 tsp apple cider vinegar
  • Sea salt & pepper
  • Β½ tsp Dijon mustard
  • 3 handfuls arugula
  • 1 handful pecans
  • β…“ cup goat cheese crumbles
  • β…“ cup dried cranberries 

Peel the Jerusalem artichokes and cut into thin slices with a knife or a mandoline.

Peel one orange, making sure to remove all of the white pith to avoid bitterness, separate the segments and cut into triangles. 

In a salad bowl, prepare the dressing: whisk together the oil, garlic, vinegar, mustard, and juice from the second orange, and season with salt and pepper. 

Toss in the arugula, orange slices, and sunchokes and mix well to coat. Top with pecans, goat cheese, and dried cranberries.

Serve and enjoy!