This sunchoke, brussels sprouts and pear salad with crispy kasha is perfect as a main or side dish and combines a nice balance of flavours and crispy textures.
Guys, not going to lie. I’ve been SUPER into sunchokes lately. If you caught my last blog post, I developed a delicious curried sunchoke and chickpea soup and yep, I’m gonna keep this party going with this salad. Because every soup needs a salad BFF.
You guys know I love my salads, but sometimes they can get boring AF so I always like to develop new recipes and experiment with different ingredients. That’s why I’m super excited to be using my new found love: sunchokes in this Sunchoke, Brussels Sprouts and Pear Salad. I LOVE using sunchokes because they’re SUPER easy to prepare (basically just chop up and cook) and provide such a unique sweet and nutty flavour that no other root vegetable has.
So, sunchokes, also known as Jerusalem artichokes, contain a type of fibre, known as inulin fibre which is also a prebiotic. Prebiotic isn’t just a fancy buzz word, it’s also a legit good thing. Prebiotics help to promote the good bacteria in our gut (they’re seen as the sidekick to probiotics.. like Robin to Batman or Jay to Beyonce). One study showed that eating sunchokes helped to improve gut health and individuals experienced an increase in certain good bacteria. Gut health and a delish dish like this Sunchoke, Brussels Sprouts and Pear Salad? SIGN ME UP.
Enough with the science lesson, what about this salad?
How to Make Sunchoke, Brussels Sprouts and Pear Salad with Crispy Kasha
So the Sunchoke, Brussels Sprouts and Pear Salad with Crispy Kasha may be a bit of a mouthful, but I swear to you, each component is absolutely necessary to make this salad great. The base of the salad is super simple with just thinly shredded brussels sprouts. Next up, I build the salad with roasted sunchokes, red pears and endives. To add more of a crispy texture and sweeteness, I garnish the salad with dried cranberries, pecans and my other recent love – crispy kasha (aka buckwheat groats). Finally, it all comes together with a simple vinaigrette.
Yeah, it may make a big portion but you’re not going to want to share this Sunchoke, Brussels Sprouts and Pear Salad.
Now I want to hear from you!
Have you ever cooked with sunchokes before?
How did you prepare them?
Comment below with your thoughts!
Sunchoke, Brussels Sprouts and Pear Salad with Crispy Kasha
- Preheat oven to 425 F. Toss the sunchokes with oil and a pinch each of salt and pepper. Roast until golden brown, turning once through, about 8 to 10 minutes. Set aside.
- In a jar or bowl, mix together the olive oil, lemon juice, cider vinegar, mustard, maple syrup and shallot. Season with a pinch each of salt and pepper, to taste.
- In a nonstick skillet, heat the olive oil over medium high heat. Add the kasha, and toast for about 30 to 60 seconds until it smells toasty and nutty. Quickly transfer to a plate or bowl lined with paper towel.
- To assemble, combine the brussels sprouts, sunchokes, pear and endive. Toss with the dressing and top with the cranberries, pecans and toasted kasha.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.