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–+ servings

Roasted Jerusalem Artichoke & Kale Salad

This warm salad of roasted Jerusalem artichokes, kale and tomatoes is tossed in a zingy lemon dressing.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course One-pot Meals, Salads
Cuisine English
Servings 4 people
Calories 369 kcal

Equipment

1 deep oven tray
1 small mixing bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 600 g Jerusalem artichoke
  • 300 g cherry tomato
  • 250 g kale
  • 25 g shredded coconut
  • 400 g can chickpeas
  • 3 spring onions
  • salt & pepper

FOR THE LEMON DRESSING:

  • 1 tsp Dijon mustard
  • 2 Tbsp fresh lemon juice
  • 3 Tbsp extra-virgin olive oil
  • 1 garlic clove, grated
  • 1 tsp grated ginger
  • 1-2 tsp maple syrup
  • 1 tsp soya sauce

Instructions
 

  • Preheat the oven to 200°C / 180°C fan / gas mark 6.
  • Wash and scrub the Jerusalem artichokes to remove any dirt.
  • Cut the Jerusalem artichokes into 2cm / 0.8 inch chunks and spread them in a deep oven tray. Drizzle with some olive oil. Place the tray in the oven for 15 mins.
  • While the Jerusalem artichokes are in the oven, cut the cherry tomatoes in halves. Remove and discard the hard stalks from the kale branches. Chop the kale leaves roughly. Chop the spring onions and set them aside.
  • Prepare the dressing by whisking together the mustard, lemon juice, olive oil, grated garlic, grated ginger, maple syrup and soya sauce. Set aside.
  • Once the Jerusalem artichokes have been roasting for 15 mins, add the halved cherry tomatoes to the tray.
  • 5 minutes later, add the chopped kale and shredded coconut. Roast all together for 10 minutes, tossing the ingredients after 5 mins so that the kale does not burn.
  • Add the drained chickpeas and roast for another 5 mins.
  • Remove the tray in the oven and toss all the ingredients together with the lemon dressing. Season to taste with salt & pepper.
  • Serve straight away with the spring onions sprinkled on top. This salad is best eaten hot or warm.

Nutrition

Serving: 350gCalories: 369kcalCarbohydrates: 51gProtein: 11gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 443mgPotassium: 1229mgFiber: 10gSugar: 21gVitamin A: 6746IUVitamin C: 84mgCalcium: 235mgIron: 8mg

Find this recipe online:

Roasted Jerusalem Artichoke & Kale Salad

https://theflexitarian.co.uk/recipe-items/roasted-jerusalem-artichoke-kale-salad/