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Jerusalem artichoke salad

Jerusalem artichoke salad served in a blue dish

Jerusalem artichoke salad

Name: Jerusalem artichoke salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
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

Samuel Goldsmith

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 5 out of 5.4 ratingsRate

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Make Jerusalem artichokes the star of the show in this vibrant winter salad, along with squash, cavolo nero, rocket, pumpkin seeds and goat's cheese

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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)

For the dressing

2 tbsp sherry vinegar
3 tbsp rapeseed oil
½ tsp Dijon mustard
½ tsp honey

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Nutrition: Per serving

kcal390
fat27g
saturates8g
carbs21g
sugars12g
fibre5g
protein14g
salt0.7g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Drizzle the oil into a large roasting tin, add the Jerusalem artichokes and squash, then season with salt, pepper and the smoked paprika. Toss to coat everything in the seasoned oil. Roast for 15 mins, then add the cavolo nero and mix everything together. Roast for a further 10 mins until the veg is soft and golden. Remove from the oven and leave to cool slightly.
step 2

Meanwhile, mix the dressing ingredients together in a small bowl or using a jar – just put the lid on and give it a shake.
step 3

Tip the salad leaves onto a platter or put in a large bowl, spoon in the roasted vegetables and gently mix together. Drizzle over the dressing, then scatter over the pumpkin seeds and parsley, then crumble over the goat’s cheese to serve.

Recipe from Good Food magazine, February 2023

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A star rating of 5 out of 5.4 ratings

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