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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Black Kale, sliced
White Wine Vinegar(ContainsSulphites/Sulfite)
Preheat the oven to 425°F (to roast the sunchokes). Start prepping when the oven comes up to temperature!
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.
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.
Prep: Meanwhile, mince or grate the garlic. Roughly chop the mint leaves.
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.
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.
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.
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!