Warm spinach and sunchoke salad
Indulge in the exquisite blend of warm spinach and sunchoke salad. Delight your taste buds with this culinary masterpiece bursting with flavors.
Ingredients:
- 1/4 cup extra-virgin olive oil
- 450g sunchokes, scrubbed and cut into 1-inch pieces
- 15 garlic cloves, peeled
- Pinch of crushed red pepper
- Kosher salt
- Black pepper
- 450g leaf or curly spinach, stemmed, large leaves torn
- 1/4 cup apple cider vinegar
- 1 Honeycrisp apple, sliced
- 110g clothbound cheddar, crumbled (1 cup)
Instructions:
- Preheat the oven to 400°F. In a large cast-iron skillet, heat 2 tablespoons of olive oil until it is almost smoking. Add the Jerusalem artichokes, minced garlic, and crushed red pepper flakes. Season with salt and ground black pepper. Place the skillet in the preheated oven and bake for 25 to 30 minutes, or until the Jerusalem artichokes are fork-tender.
- Place the fresh spinach in a large mixing bowl. Take out the skillet from the oven and drizzle in the balsamic vinegar and the remaining 2 tablespoons of olive oil. Quickly scrape the Jerusalem artichoke mixture and any juices over the bed of spinach and gently toss until the leaves start to wilt. Add the sliced apple and half of the grated cheese. Season with salt and pepper, and toss well to combine. Transfer the salad to a serving dish. Sprinkle the remaining cheese on top before serving.
Summary:
- Calories: 1629 kcal
- Fat: 100 g
- Protein: 56 g
- Carbs: 143 g
- Potassium: 5054 mg
- Magnesium: 502 mg