This salad is a celebration of vibrant flavors, bringing together Jerusalem artichokes (also known as sunchokes) and peppery arugula, finished off with a sprinkle of savory Parmesan cheese. Despite the name "Jerusalem artichoke," this vegetable is actually a type of sunflower tuber and holds no relation to traditional artichokes. The earthy, nutty taste of sunchokes pairs splendidly with the slight bitterness of arugula, creating a refreshing and wholesome salad. The addition of Parmesan cheese adds a delightful umami touch, resulting in a simple yet satisfying dish that's both flavorful and nutritious.

Sunchokes, with their earthy, slightly sweet taste, are a great source of dietary fiber, vitamins, and minerals like potassium and iron. They offer a unique crunch when thinly sliced, contributing texture and a nutty flavor to the salad. Arugula, on the other hand, brings a peppery kick to the dish, providing a contrast to the mildness of the sunchokes. It's low in calories but high in antioxidants, vitamins A and K, and beneficial phytochemicals. The dressing, made with orange juice, red wine vinegar, Dijon mustard, and olive oil, not only ties the flavors together but also adds a tangy brightness to the salad while offering a dose of healthy fats. Lastly, the Parmesan cheese shavings impart a salty richness, elevating the overall taste profile of this nutritious and delicious salad.

sunchoke and arugula salad

prep time: 15 min
set time: 1 hr to 1 day
cook time: 0 min

6 servings

Dish ingredients

1 lb sunchokes

1 bag arugula

2 oz Parmesan cheese, shaved or shredded

Dressing ingredients

2 tbsp orange juice

1 tbsp + 1 tsp red wine vinegar

1 tsp dijon mustard

5 tbsp extra-virgin olive oil

Preparation

1. Prep sunchokes. Wipe clean with damp paper towel. Trim and peel the skin. Then slice thinly.

2. Make dressing.
   Whisk orange juice, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
   DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

3. Combine sliced sunchokes, arugula, and parmesan in large bowl. Drizzle with vinaigrette and toss to coat. Divide into servings and enjoy.

Like this recipe?

We publish new seasonal recipes highlighting local, seasonal ingredients each week to help you make the most of our delicious local produce.

or click one of the tags below to find a recipe with your favorite ingredient!