Jerusalem Artichoke Salad with Broccoli

Enjoy this recipe for Jerusalem Artichoke Salad with Broccoli, which is fresh, crispy, and full of flavor.

March 16, 2023
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A Jerusalem artichoke salad with broccoli is a delicious and nutritious salad. The nutty, slightly sweet flavor of Jerusalem artichoke combines with the crispness of broccoli to create a hearty and delicious salad. Serve as a light lunch or side dish with a simple salad dressing.

Try the Jerusalem Artichoke Salad with Broccoli for a healthy salad with fresh ingredients. This salad is a great way to add more vegetables to your diet. Enjoy your meal.

Jerusalem Artichoke Salad with BroccoliPhoto By Canva
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Difficulty Easy
Servings 6 people
Preparation 20 mins
Cooking 0 mins
Total 20 mins

Tips

  • Wash and peel the jerusalem artichokes. Use a vegetable peeler or knife to peel the skin.
  • Roast or steam the jerusalem artichokes. This gives the salad a crunch and a nutty flavor. To roast them, cut them into small slices. Pour a mixture of olive oil, salt and pepper on top. Roast in a 400 °F (200 °C) oven for 20-25 minutes until golden brown and tender.
  • Blanch the broccoli. Boil salted water in a saucepan, add broccoli florets, and boil for 2-3 minutes. Strain and immediately transfer to a bowl of ice water to stop the cooking process.
  • Add sweetening ingredients such as honey, maple syrup, or cranberries.
  • You can add crunch to the salad with roasted nuts such as almonds, walnuts, or hazelnuts.
  • You can use homemade or ready-made salad dressing. You can take a look at our 'Practical Salad Dressing' recipe to make salad dressing at home.
  • Marinate the salad. For the best flavor, marinate the salad for at least 30 minutes before serving. This will allow the flavors to mingle and the sauce to permeate the vegetables.
  • You can add different vegetables to the salad.
  • You can add proteins such as chicken and chickpeas to the salad.

Ingredients

Directions

  1. After peeling the Jerusalem artichokes, slice them thinly and soak them in vinegar and salt water. You can boil or roast them. To roast them, cut them into small slices. Pour a mixture of olive oil, salt and pepper on top. Roast in a 400 °F (200 °C) oven for 20-25 minutes until golden brown and tender.
  2. Cut the broccoli into small pieces and boil in boiling water for 2-3 minutes. Cool in cold water.
  3. Add the broccoli over the jerusalem artichoke.
  4. Extract pomegranate seeds and add them with walnuts.
  5. Mix olive oil, vinegar, lemon and salt in a small bowl.
  6. Pour the dressing over the salad and serve it.
Nutrition Facts
Serving Size 1 Jerusalem Artichoke Salad with Broccoli
Serves 6
Amount Per Serving
Calories291
% Daily Value*
Sodium 416 mg18.1%
Potassium 746 mg15.9%
Protein 7.8 g15.6%
Total Fat 19.4 g24.9%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How To Blanch Jerusalem Artichoke Salad with Broccoli?

To blanch broccoli for salad, follow these steps:

  • Fill a large pot with water and bring it to a boil.
  • While the water is warming, prepare the broccoli by cutting off the tough stem ends and cutting the florets into bite-sized pieces.
  • After the water boils, carefully add the broccoli to the pot and cook for 1-2 minutes.
  • While the broccoli is cooking, fill a large bowl with ice water.
  • After 1-2 minutes, remove the broccoli from the boiling water using a slotted spoon and immediately transfer to a bowl of ice water. This will stop the cooking process and preserve the bright green color of the broccoli.
  • Soak broccoli in ice water for a minute or two until completely cooled.
  • Remove the broccoli from the ice water and pat it dry with a clean towel or paper towel.
  • Add the boiled broccoli to the salad.

How To Roast Jerusalem Artichokes for Salad?

Roasting the jerusalem artichokes adds a nutty and slightly sweet flavor to the salad. To fry the jerusalem artichokes, follow these steps:

  • Preheat the oven to 400 °F (200 °C).
  • Wash the jerusalem artichokes well and cut them into small pieces.
  • Mix the jerusalem artichokes with olive oil, salt, and pepper.
  • Spread on a parchment-lined baking sheet and roast in the preheated oven for 20-30 minutes, or until golden or tender.
  • Remove the jerusalem artichokes from the oven and let them cool.
  • Add the roasted Jerusalem artichokes to the salad and serve with the dressing.

How To Serve Jerusalem Artichokes Salad with Broccoli?

A Jerusalem artichoke salad with broccoli can be served as a side dish or a light lunch. It goes well with grilled steak, chicken, or fish. In addition, a vegetarian main dish can be prepared with quinoa, lentils, or chickpeas for the salad.

Here are our delicious recipes that you can serve with Jerusalem Artichokes Salad with Broccoli:

How To Store Jerusalem Artichokes Salad with Broccoli?

To store the Jerusalem artichoke salad with broccoli;

  • Put the salad in an airtight container or plastic bag.
  • Store the salad in the refrigerator for up to 3 days.
  • If the salad contains dressing, store the dressing separately and add it to the salad just before serving.
  • Before serving, mix the salad well to redistribute the dressing and ingredients.
  • However, the salad may soften a bit as it sits in the fridge.

Can Jerusalem Artichokes Salad with Broccoli Be Frozen?

It is not recommended to freeze this salad. Both Jerusalem artichokes and broccoli are delicate and do not freeze well. Also, fresh vegetables and herbs can wilt and lose their texture when frozen.

However, salad dressing contains ingredients that can separate or become watery when dissolved, such as vinegar and olive oil. Therefore, it is best to consume the broccoli and Jerusalem artichoke salad fresh. You can store leftover salad in an airtight container in the refrigerator for up to three days.

Can Jerusalem Artichokes Salad with Broccoli Be Made Ahead?

Yes, you can make this Jerusalem artichoke salad ahead of time. However, store the salad and dressing separately to prevent the vegetables from getting wet. Pour the sauce before serving.

To prepare the Jerusalem artichoke Salad with broccoli in advance,

  • Prepare the vegetables. Wash the Jerusalem artichoke and broccoli. Slice it into small pieces.
  • Cook the vegetables as in the recipe.
  • Store the vegetables. Put the vegetables in an airtight container or plastic bag. Store in the refrigerator for up to 3 days.
  • Prepare the sauce. Combine the sauce ingredients in a small jar or bowl. Store the dressing separately from the salad in the refrigerator.
  • Prepare the salad. Just before serving, mix the vegetables and sauce in a large bowl.
  • Stir the salad well to distribute the dressing, and serve immediately.
Recipe byPetite Gourmets

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