HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrispy Sunchoke And Quinoa Salad
Crispy Sunchoke and Quinoa Salad

Crispy Sunchoke and Quinoa Salad

with Tuscan Kale and Mint

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Despite their name, sunchokes, aka Jerusalem artichokes, have nothing at all to do with Jerusalem and are not, in fact, artichokes. Rather, this nutty and slightly sweet tuber is a type of sunflower and received its name from the Italian word for the plant, “girasole.” When thinly sliced and roasted, sunchokes become irresistibly crispy and pair perfectly with hearty kale and quinoa.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

6 ounce


4 ounce

Tuscan Kale

¼ ounce


2 unit


¾ cup


1 ounce

Dried Cranberries

2 tablespoon

White Wine Vinegar

¼ cup

Feta Cheese


Not included in your delivery

4 teaspoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories515 kcal
Energy (kJ)2155 kJ
Fat15 g
Saturated Fat3 g
Carbohydrate83 g
Sugar24 g
Dietary Fiber10 g
Protein16 g
Cholesterol9 mg
Sodium195 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small pot
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat the oven to 400 degrees. In a small pot, bring 1½ cups water and a large pinch of salt to a boil. Thinly slice the sunchokes into rounds. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for about 20 minutes, flipping once, until golden brown and crispy.


Cook the quinoa: Meanwhile, add the quinoa to the boiling water. Cover and reduce to a simmer for 15 minutes, until tender.


Remove and discard the kale ribs and stems before coarsely chopping the leaves. Thinly slice the scallions, keeping the greens and whites separate. Pick then coarsely chop the mint leaves.


Heat a drizzle of olive oil in a large pan over medium heat. Add the kale. Cook, tossing, for 3-4 minutes, until tender. If necessary, add a splash of water to help speed up the process.


When the quinoa is ready, toss it in a large bowl with the scallion whites, mint, kale, feta, ½ Tablespoon white wine vinegar, and a large drizzle of olive oil. Season with salt and pepper.


Serve: Plate the quinoa salad and top with the crispy sunchokes. Garnish with the scallion greens and dried cranberries. Enjoy!