Jerusalem artichoke salad
Elevate your salad game with Jerusalem artichoke salad bursting with earthy flavors, crunchy texture, and a hint of nuttiness. Perfect for a healthy and flavorful meal option.
Ingredients:
- 2 tbsp rapeseed oil
- 300g Jerusalem artichokes, peeled and roughly chopped
- 200g squash, deseeded and roughly chopped
- 1 tsp smoked paprika
- 200g cavolo nero, tough stems removed, roughly chopped
- 100g rocket, watercress, or a mix
- 25g pumpkin seeds
- small handful of flat-leaf parsley, chopped
- 150g goat's cheese (vegetarian, if needed)
- 2 tbsp sherry vinegar
- 3 tbsp rapeseed oil
- ½ tsp Dijon mustard
- ½ tsp honey
Instructions:
- Preheat the oven to 200C/180C fan/gas 6. Pour the oil onto a large baking tray, place the Jerusalem artichokes and squash, then season with salt, pepper, and smoked paprika. Stir to ensure everything is coated in the seasoned oil. Bake for 15 minutes, then add the cavolo nero and combine everything. Bake for an additional 10 minutes until the vegetables are tender and golden. Take out of the oven and let it cool slightly.
- While waiting, combine the dressing components in a small bowl or a jar – simply cover it and shake well.
- Transfer the salad greens onto a platter or a large bowl, add the roasted vegetables and gently mix. Drizzle the dressing, then sprinkle pumpkin seeds and parsley, and finally, crumble the goat’s cheese on top before serving.
Summary:
- Calories: 1171 kcal
- Fat: 76 g
- Protein: 52 g
- Carbs: 87 g
- Potassium: 3332 mg
- Magnesium: 381 mg