Crispy Sunchoke Salad
with Kale, Mushrooms & Farro
Crispy Sunchoke Salad
A hearty salad with nutty farro, tender kale, and earthy mushrooms, finished with crispy sunchokes for a mix of crunch, depth, and fresh flavor.
Ingredients
For 2 servings
- 4 ounce Button Mushrooms
- 2 clove Garlic
- 2 ounce Goat Cheese
- 1 bunch Parsley
- 1 ounce Pepitas
- 6 ounce Sunchokes
- 1 bunch Tuscan Kale
- 2 tablespoon White Wine Vinegar
- 3 cup Whole Wheat Spaghetti
- 1 unit Yellow Onion
Additional Ingredients
- unit Olive Oil
- unit Pepper
- unit Salt
Mediterranean
PDF
DifficultyEasy
Total Time35m
Calories686
Protein26g
Carbs78g
Fat31g
Tags:
VeggieFiber SmartLow SugarLow Sodium
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a dairy-free version, skip the goat cheese or use a plant-based soft cheese with a tangy profile. For gluten-free needs, replace the wheat pasta with gluten-free pasta or serve the salad over rice, quinoa, or extra greens.
What to serve with it
Serve this with a simple vegetable soup or a citrusy side salad to lighten the meal and echo the earthy, fresh flavors. Warm crusty bread also works well for turning it into a more filling lunch or supper.
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