Crispy Sunchoke Salad
with Kale, Mushrooms & Farro
If you've never tried sunchokes, hold onto your hat. Crispy, nutty sunchokes are this salad's pièce de résistance. Creamy goat cheese and crunchy pepitas complete the texture spectrum in this hearty kale and farro salad.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 cup
Whole Wheat Spaghetti
(Contains Wheat)
6 ounce
Sunchokes
1 bunch
Tuscan Kale
4 ounce
Button Mushrooms
2 tablespoon
White Wine Vinegar
2 ounce
Goat Cheese
(Contains Milk)
2 clove
Garlic
1 ounce
Pepitas
1 bunch
Parsley
1 unit
Yellow Onion
Not included in your delivery
unit
Salt
unit
Pepper
unit
Olive Oil
Nutrition Values
Utensils
Instructions
Preheat oven to 425 degrees. Add farro, 3 cups water, and a pinch of salt to a medium pot. Bring to a boil, then reduce to a simmer for 30-35 minutes, until farro is tender. Drain any excess water.
Meanwhile, thinly slice the garlic. Slice the mushrooms. Chop the parsley. Halve, peel, and thinly slice the onion. Thoroughly wash the sunchokes, then thinly slice into 1/4-inch rounds. Remove and discard the tough stems and ribs from the kale, then thinly slice. Did you know? Never tried sunchokes? They're also known by the name Jerusalem Artichokes, which are the bulb of sunflower plants. They have a great starchy texture and similar flavor to sunflower seeds!
Toss the sunchokes on a baking sheet with 1/2 tablespoon olive oil, salt, and pepper. Place in the oven for 20 minutes, until golden brown.
Meanwhile, heat 1 teaspoon olive oil in a large pan over medium-high heat. Add mushrooms and cook, tossing, for 5 minutes, until golden brown. Season with salt and pepper. Set aside.
In the same pan, heat another 2 teaspoon of olive oil over medium heat. Add the onion and cook, tossing, for 5 minutes, until soft. Season with salt and pepper.
Add the sliced kale and garlic to the pan with the softened onions and toss until wilted, adding a splash of water if necessary. Season with salt and pepper.
In a medium bowl, whisk together 1 tablespoon white wine vinegar, 1 tablespoon olive oil, and a pinch of salt and pepper. Reserve half the dressing and set aside. Toss remaining dressing with the warm farro and chopped parsley.
Top the farro with the sauteed kale mixture, mushrooms, and sunchokes, then drizzle with remaining dressing. Sprinkle with pepitas and goat cheese and enjoy!
