Crispy roasted sunchokes are combined with fresh fennel and baby greens in this prebiotic-packed bright and refreshing salad. Served with a tangy lemon mustard dressing.
1poundsunchokesjerusalem artichokes, washed well and thinly sliced
2tablespoonsavocado oil
salt and pepper
1/2bulb fennelthinly sliced (white bulb and green stems)
1packed cup baby arugula and/or watercress
For the dressing
2tablespoonsextra virgin olive oil
2tablespoonsfresh lemon juice
1tablespoondijon mustard
1/2 -1teaspoonhoney
salt and pepper to taste
Instructions
Preheat oven to 400°F using a convection roast setting if your oven is equipped with it.
In a large bowl, toss the sliced sunchokes, avocado oil, salt and pepper together until well combined.
Spread the sunchokes out onto a baking sheet. Roast for 30 minutes, tossing every 10 minutes until golden brown around the edges and crispy.
While sunchokes roast, make the dressing by combining all the ingredients in a jar or small bowl. Shake or whisk until well combined.
When sunchokes are done roasting, add to a large bowl with the fennel and greens. Pour the dressing into the bowl and toss everything together until mixed well. Serve and enjoy!