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Crispy Sunchoke Salad

Crispy Sunchoke Salad

with Kale, Mushrooms & Farro

Rated 3.2 / 4
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If you've never tried sunchokes, hold onto your hat. Crispy, nutty sunchokes are this salad's pièce de résistance. Creamy goat cheese and crunchy pepitas complete the texture spectrum in this hearty kale and farro salad.

Tags:Veggie
Allergens:WheatMilk

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

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

3 cup

Whole Wheat Spaghetti

(ContainsWheat)

6 ounce

Sunchokes

1 bunch

Tuscan Kale

4 ounce

Button Mushrooms

2 tablespoon

White Wine Vinegar

2 ounce

Goat Cheese

(ContainsMilk)

2 clove

Garlic

1 ounce

Pepitas

1 bunch

Parsley

1 unit

Yellow Onion

Not included in your delivery

unit

Salt

unit

Pepper

unit

Olive Oil

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)2870.224 kJ
Calories686 kcal
Fat31 g
Carbohydrate78 g
Dietary Fiber11 g
Protein26 g
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
Utensils
Pot
Knife
Baking Sheet
Pan
Bowl
Plate
InstructionsPDF
Instructions
1

Preheat oven to 425 degrees. Add farro, 3 cups water, and a pinch of salt to a medium pot. Bring to a boil, then reduce to a simmer for 30-35 minutes, until farro is tender. Drain any excess water.

2

Meanwhile, thinly slice the garlic. Slice the mushrooms. Chop the parsley. Halve, peel, and thinly slice the onion. Thoroughly wash the sunchokes, then thinly slice into 1/4-inch rounds. Remove and discard the tough stems and ribs from the kale, then thinly slice. Did you know? Never tried sunchokes? They're also known by the name Jerusalem Artichokes, which are the bulb of sunflower plants. They have a great starchy texture and similar flavor to sunflower seeds!

Bake sunchokes
Bake sunchokes
3

Toss the sunchokes on a baking sheet with 1/2 tablespoon olive oil, salt, and pepper. Place in the oven for 20 minutes, until golden brown.

Cook the mushrooms
Cook the mushrooms
4

Meanwhile, heat 1 teaspoon olive oil in a large pan over medium-high heat. Add mushrooms and cook, tossing, for 5 minutes, until golden brown. Season with salt and pepper. Set aside.

5

In the same pan, heat another 2 teaspoon of olive oil over medium heat. Add the onion and cook, tossing, for 5 minutes, until soft. Season with salt and pepper.

Cook the kale
Cook the kale
6

Add the sliced kale and garlic to the pan with the softened onions and toss until wilted, adding a splash of water if necessary. Season with salt and pepper.

7

In a medium bowl, whisk together 1 tablespoon white wine vinegar, 1 tablespoon olive oil, and a pinch of salt and pepper. Reserve half the dressing and set aside. Toss remaining dressing with the warm farro and chopped parsley.

Add some dressing
Add some dressing
8

Top the farro with the sauteed kale mixture, mushrooms, and sunchokes, then drizzle with remaining dressing. Sprinkle with pepitas and goat cheese and enjoy!