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Crispy Sunchoke & Quinoa Salad

Crispy Sunchoke & Quinoa Salad

with Kale Sprouts, Dried Cherries, and Mint

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Sunchokes, also known as Jerusalem artichokes, are a nutty, slightly sweet tuber that comes from the root of wild sunflowers. When thinly sliced and roasted, they become delightfully crispy. We’re upping your kale salad game even further with kale sprouts—a delicious hybrid of kale and brussels sprouts!

Tags:Gluten-freeVeggie
Allergens:Milk

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

Total Time30 minutes
Cooking difficultyMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

6 ounce

Sunchokes

¾ cup

Quinoa

6 ounce

Kale Sprouts

2 ounce

Feta Cheese

(ContainsMilk)

2 unit

Scallions

¼ ounce

Mint

1 ounce

Dried Cherries

½ tablespoon

White Wine Vinegar

Not included in your delivery

2.5 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2941.3520000000003 kJ
Calories703 kcal
Fat29 g
Saturated Fat0 g
Carbohydrate97 g
Sugar0 g
Dietary Fiber9 g
Protein22 g
Sodium376 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.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Large Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 400 degrees. In a small pot, bring 1 ½ cups water and a large pinch of salt to a boil. Thinly slice the sunchokes into rounds. Toss the sunchokes on a baking sheet with 1 tablespoon olive oil and a pinch of salt and pepper. Place in the oven for 15-20 minutes, flipping halfway through, until golden brown.

2

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

3

Separate the kale leaves from the sprout bunches. Thinly slice the scallions, keeping the greens and whites separate. Chop the mint leaves.

4

Heat 1 teaspoon olive oil in a large pan over medium heat. Add the kale leaves and cook, tossing, for 3-4 minutes until tender. Add a splash of water if necessary.

5

When the quinoa is ready, toss it in a large bowl with the scallion whites, mint, kale, cherries, feta, ½ tablespoon white wine vinegar, and 1 tablespoon olive oil. Season with salt and pepper.

6

Plate the quinoa salad and surround it with the crispy sunchokes. Garnish with the scallion greens and enjoy!