Brussels Sprout & Sunchoke Salad Recipe
A vibrant and hearty Brussels Sprout & Sunchoke Salad featuring lightly sautéed sunchokes and shaved Brussels sprouts, tossed with a tangy mustard-lemon dressing, crunchy pine nuts, and optional Parmesan shavings. This salad makes a perfect side dish with a balanced combination of tender vegetables and bold flavors.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 2-3 servings as a side
- Category: Salad
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 1 cup sunchokes, sliced about ⅛ inch thick (scrubbed well)
- 2 cups Brussels sprouts, thinly sliced on a mandoline
- Small handful of baby salad greens
For Sautéing
- Combination of olive oil & butter for the pan (vegan Earth Balance butter recommended)
- Salt & pepper, to taste
- Red pepper flakes, for topping
- Pine nuts, for topping
Dressing
- 2 tablespoons olive oil
- ½ garlic clove, minced
- 1 teaspoon Dijon mustard
- Lemon juice from ½ a lemon
- Drizzle of honey (about ¼ to ½ teaspoon)
- Salt & pepper, to taste
Optional
- Parmesan cheese shavings, for garnish
Instructions
- Make the Dressing: In a small bowl, whisk together olive oil, minced garlic, Dijon mustard, lemon juice, honey, salt, and pepper. Taste and adjust seasonings as needed. Set aside to let the flavors meld.
- Prepare Vegetables: Lightly salt the thinly shaved Brussels sprouts and sliced sunchokes; this helps enhance their flavor before cooking.
- Cook Sunchokes: Heat a combination of olive oil and butter in a large skillet over medium heat, just enough to coat the bottom. When the oil is hot, add the sunchokes and cook for 2-4 minutes per side until tender and edges are crispy. Remove from the pan and set aside.
- Cook Brussels Sprouts: Wipe out the pan and add more oil and butter. Add the Brussels sprouts in batches to avoid crowding, cooking about 2 minutes per side until they develop golden brown edges. Remove from pan and set aside.
- Assemble Salad: In a large bowl, combine the cooked sunchokes, sautéed Brussels sprouts, and baby salad greens. Toss with the prepared dressing, adding as much as you prefer.
- Finish and Serve: Top the salad with pine nuts, a sprinkle of red pepper flakes, and Parmesan shavings if using. Serve extra dressing on the side for added flavor.
Notes
- Scrub sunchokes thoroughly to remove dirt before slicing.
- Use a mandoline to shave Brussels sprouts thinly for even cooking and texture.
- Cooking in batches is important to prevent steaming and to achieve a nice golden crust.
- Parmesan is optional and can be omitted for a vegan version.
- Adjust the amount of red pepper flakes to your preferred spice level.
