Sunchoke, Brussels Sprouts and Pear Salad with Crispy Kasha
Servings Prep Time
6servings 20minutes
Cook Time
2minutes
Servings Prep Time
6servings 20minutes
Cook Time
2minutes
Ingredients
Vinaigrette
Salad assembly
Instructions
  1. Preheat oven to 425°F (220°C). Toss sunchokes with olive oil and season with a pinch each of salt and pepper. Roast until golden brown, about 8 to 10 minutes, flipping them over halfway through. Set aside to cool at room temperature.
  2. In a jar or bowl, mix together olive oil, lemon juice, cider vinegar, mustard, maple syrup and shallot. Season with a pinch each of salt and pepper, to taste.
  3. In a nonstick skillet, heat olive oil over medium-high heat. Add the kasha, and toast for about 30 to 60 seconds until it smells toasty and nutty. Quickly transfer the kasha to a plate or bowl lined with paper towel.
  4. To assemble, combine the brussels sprouts, sunchokes, pear and endive. Toss with the dressing and top with the cranberries, pecans and toasted kasha.
Recipe Notes

Nutrients per serving: 272 calories, 6 g protein, 13 g fat (2 g saturated fat), 39 g carbohydrates, 10 g fibre, 81 mg sodium