Brussels Sprout & Sunchoke Salad

brussels sprout & sunchoke salad //

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.

brussels sprout & sunchoke salad //

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.

brussels sprout & sunchoke salad //

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.

brussels sprout & sunchoke salad
Serves: serves 2-3 as a side
  • 1 cup sunchokes, sliced about ⅛ 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
  • 2 tablespoons olive oil
  • ½ clove garlic, minced
  • 1 teaspoon dijon mustard
  • lemon juice from ½ a lemon
  • drizzle of honey (about ¼ to ½ teaspoon)
  • salt & pepper
  1. Whisk together the dressing, taste and adjust seasonings. Set aside.
  2. Lightly salt the shaved brussels sprouts and sliced sunchokes before you start cooking them.
  3. 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.
  4. 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.
  5. 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.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Natasha from on said:

    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!

  2. Laura from on said:

    Love sunchokes! And love that you’re keeping us northern-dwelling types in mind, Much appreciated 😉 Beautiful salad, Jeanine!

  3. Becky from on said:

    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!!

  4. Lindsey from on said:

    clever combination of ingredients. love the idea of brussels and chokes, together as one!

  5. 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!

  6. Ashley from on said:

    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!

  7. 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.

  8. 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!

  9. Isabelle from on said:

    All I have to say is… MMM! 🙂

  10. Alisa on said:

    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.

    • jeanine from on said:

      all my favorite winter vegetables!

  11. julia from on said:

    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.

  12. Courtney Jones from on said:

    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!

  13. Elizabeth from on said:

    Brussels sprouts are actually the best thing ever!

  14. Oh dear! Brussels Sprouts are among my most favorite of salad ingredients and I’m always looking for new combinations. Love!

  15. Asha on said:

    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) 🙂

    • jeanine from on said:

      Hi Asha, I’m so glad you liked it!

  16. dina from on said:

    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

    • jeanine from on said:

      Hi Dina, that’s so great, ha! Feeling the pressure to pick out a good one now… what was the first one you tried?

      • dina from on said:

        The first one was the walnut mushroom veggie burgers. Divine.
        Thank you!:)

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