It’s hardly winter here anymore, but I’m still trying to keep all of you snowbirds in mind. Enter, the winter salad. This is full of warm roasty goodness, and brightened up with a tangy lemon-ey dressing.
Have you cooked with sunchokes? They’re new to me, but I just love them. Sliced and roasted, they have a potato-like quality. They’re less starchy so they don’t make this too heavy, but they bring a nice substantial bite. And I like my salads to have some substance.
Shaving the brussels sprouts makes this pretty fast and easy. They take just a few minutes in a pan to develop that sweet caramelized flavor… a method that I’m surprised took me this long to discover… but now that I have I’ll be using it again and again.
serves 2-3 as a side
INGREDIENTS:
1 cup sunchokes, sliced about 1/8 inch thick (scrub them pretty well before slicing/using)
2 cup brussels sprouts, thinly sliced (I used a mandoline)
small handful of baby salad greens
combo of olive oil & butter (for the pan. I used vegan earth balance butter)
red pepper flakes
pine nuts
parmesan cheese shavings (very optional)
salt & pepper
dressing:
2 tablespoons olive oil
1/2 clove garlic, minced
1 teaspoon dijon mustard
lemon juice from 1/2 a lemon
drizzle of honey (about 1/4 to 1/2 teaspoon)
salt & pepper
METHOD:
Whisk together the dressing, taste and adjust seasonings. Set aside.
Lightly salt the shaved brussels sprouts and sliced sunchokes before you start cooking them.
Heat olive oil and butter in a large skillet (use enough just to coat the bottom). When the oil is hot, add the sunchokes and cook them for about 2-4 minutes per side, until they’re tender and a little bit crispy around the edges. Remove them from the pan when they’re done.
Wipe out the same pan, heat more oil and butter. Add the brussels sprouts, cooking for about 2 minutes per side until they start to get a little golden brown on the edges. (Don’t crowd them in pan – you might have to work in batches). Remove from pan and set aside.
Toss everything together with some of the dressing. Add as much dressing as you like and serve with extra on the side. Top with pine nuts, red pepper flakes and a few shavings of parmesan if you like.
This is such a fabulous meal! Yum!
I love love shaved brussels sprout salads but have never cooked with sunchokes. I am a fan of anything potatoey, so I will have to give them a try!
Love sunchokes! And love that you’re keeping us northern-dwelling types in mind, Much appreciated
Beautiful salad, Jeanine!
I’ve never cooked with sunchokes, but will have to try! Looks delicious.
I wish I would have had this recipe last year!! I was given a bunch of sunchokes from a friend’s CSA and couldn’t find much to do with them other than soup. Your salad recipe sounds delicious!!
clever combination of ingredients. love the idea of brussels and chokes, together as one!
This is such a timely post! I just bought sunchokes to try for the first time and was thinking of doing something similar with them. I’m still on the fence between a soup or a salad, but if I have some leftover, I’ll be making your recipe for sure!
I’ve never had a sunchoke but with your description I’ll have to check them out! It feels like winter just hit here in Colorado. We’ve had a cold snap this week!
Dammit — there was a whole box of sunchoke starts at the seed swap I just went to, and I didn’t grab any because I didn’t know what I’d do with the crop. This looks delicious. Hoping they’re still available at the farmers market.
Unfortunately sunchokes disagree with me but I really love their taste. I think that salsify tastes rather similar and would go brilliantly with the sprouts. So pretty!
All I have to say is… MMM!
I combined this salad with your winter roasted kale salad. And threw in some roasted cauliflower (I’m still not over cauliflower). Delicious! Thanks for the inspiration.
all my favorite winter vegetables!
This looks so delicious! Love both sprouts and sunchokes – im sure the mix of flavors are great together. Love your blog, I’ve just added it to my ‘inspiration’ page on my blog.
Pingback: » March Seasonal Produce Guide and Recipes Vintage Mixer
I’ve never cooked with sunchokes before, but this recipe has definitely inspired me to try! Thanks! Looks like a truly delicious, unique salad. Happy weekend!
Brussels sprouts are actually the best thing ever!
Pingback: Weekend Notes (& a month in review) | Camille Styles
Oh dear! Brussels Sprouts are among my most favorite of salad ingredients and I’m always looking for new combinations. Love!
Pingback: Delicious Spring Recipes From Top Food Blogs | Beso.com
This was fabulous! My very first recipe with sunchokes (and also my first from this blog). I love brussel sprouts in just about anything, but the taste of those sunchokes was unbelievabley good (and cooked way faster than pototoes too – so it was good for a quick meal on the go). I will definitely be trying more of your recipes in the future (I’ve already book marked half a dozen)
Hi Asha, I’m so glad you liked it!
Jeanine…we made this one last night and it was amazing! Mike turned to me and said, “Two for two!” (He was referring to Love and Lemons.:) ) We want to go for a third…what’s your favorite?
xo dina
Hi Dina, that’s so great, ha! Feeling the pressure to pick out a good one now… what was the first one you tried?
The first one was the walnut mushroom veggie burgers. Divine.
Thank you!:)