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!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 2 people
/ 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
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.
Meanwhile, add the quinoa to the boiling water, cover, and reduce to a simmer for 15 minutes, until tender.
Separate the kale leaves from the sprout bunches. Thinly slice the scallions, keeping the greens and whites separate. Chop the mint leaves.
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.
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.
Plate the quinoa salad and surround it with the crispy sunchokes. Garnish with the scallion greens and enjoy!