This mixed green salad is all about the sunflower: crispy roasted sunchokes, fresh sunflower sprouts, and a creamy sunflower dill dressing- all that’s missing is the blossom! #salad #dressing #sunflower #sunchoke #glutenfree #soyfree #vegan
It may be winter, but sunflowers are never out of season for me. With their large, bright yellow blossoms, it is impossible not to be happy when you see one. While this dish may not include those bright blossoms, it is a celebration of the rest of the plant: the root (Sunchokes are the root of the Jerusalem artichoke, a variety of sunflower), the sprouts, and the seeds. This is a great way to ‘toss’ up your typical salad routine and add some veggie variety. Plus, who doesn’t want a little sun in the winter? ;)
Serves 6-8 as a side salad
Ingredients:
Salad
8 Cups mixed greens
5-6 Sunchokes, sliced
3 Carrots, sliced
1 Tablespoon olive oil
1/2 Teaspoon salt
1 Cup sunflower sprouts
Sunflower butter & dill dressing
1/3 Cup unsweetened sunflower butter
1/2 Cup lime juice
2 Tablespoons balsamic glaze
2 Garlic cloves
1/2 Small sweet white onion
1/4 Teaspoon salt
1 Teaspoon dried dill
Directions:
Preheat oven to 450 degrees
Toss sliced sunchokes and sliced carrots with olive oil and sprinkle with salt. Spread in a single layer on a baking sheet and roast for 10-15 minutes. Remove from the oven and allow to cool to just warm.
For the dressing; combine all ingredients, except dill, in a blender and blend until smooth. Add dill and pulse just to combine. Place in refrigerator until salad is ready to be served.
In large bowl, place the mixed greens. Spread the roasted veggies over the greens and sprinkle the sprouts on top. When ready to serve, toss with the dressing.
Enjoy!
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