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Crispy Sunchoke Salad

Crispy Sunchoke Salad

with Kale, Farro and Goat Cheese

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May is National Salad Month, and have we got something special here. If you've never tried sunchokes, hold onto your hat. Crispy, nutty sunchokes are a root vegetable native to eastern North America, and this salad's pièce de résistance!

Tags:Veggie
Allergens:Wheat/BléSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

113 g

Farro

(ContainsWheat/Blé)

113 g

Black Kale, sliced

170 g

Sunchokes

113 g

Onion, chopped

10 g

Garlic

10 g

Mint

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

28 g

Dried Cranberries

56 g

Goat Cheese

(ContainsMilk/Lait)

Not included in your delivery

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2096 kJ
Calories501 kcal
Fat16 g
Saturated Fat6 g
Carbohydrate78 g
Sugar20 g
Dietary Fiber8 g
Protein17 g
Cholesterol30 mg
Sodium345 mg
Utensils
Utensilsarrow down iconarrow down icon
Pot
Baking Sheet
Large Pan
Pan
Strainer
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 425°F (to roast the sunchokes). Start prepping when the oven comes up to temperature!

2

Cook the farro: In a medium pot, combine the farro with enough salted water to cover it. Bring to a boil, then reduce the heat to medium. Cover and cook until tender, 18-20 min.

3

Roast the sunchokes: Wash and dry all produce. Cut the sunchokes into 1/4-inch rounds. Toss the sunchokes on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 18-20 min.

4

Prep: Meanwhile, mince or grate the garlic. Roughly chop the mint leaves.

5

Cook the onion: Heat a large pan over medium-high heat. Add a drizzle of oil, then the onion. Cook, stirring occasionally, until softened, 4-5 min.

6

Add the garlic, kale and 1 tbsp water (double for 4 people) to the pan. Cook, stirring often, until kale starts to wilt, 1 min. Stir in 1/2 bottle vinegar (1 bottle for 4 people) and a drizzle of oil. Season with salt and pepper. Set aside.

7

Dress the farro: Drain the farro. Return to the pot and stir in remaining vinegar and a drizzle of oil. Season with salt and pepper.

8

Finish and serve: Divide the farro between plates and top with the kale mixture and crispy sunchokes. Sprinkle with the cranberries, mint and goat cheese. Enjoy!