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Roasted Sunchoke Salad with Apple Cider Vinaigrette


  • 2 pounds sunchokes, scrubbed and cut into 1-inch pieces
  • 1/4 cup extra-virgin olive oil
  • 4 thyme sprigs
  • 8 garlic cloves, crushed
  • Kosher salt
  • 1/4 cup organic apple cider vinegar
  • 2 tablespoons minced shallot
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon local honey
  • 2 tablespoons unsalted butter
  • Black pepper
  • 2 cups Olivia's Organics Baby Spinach
  • 1/4 cup chopped chives


Preheat the oven to 375°. On a baking sheet, toss the sunchokes, oil, thyme sprigs and garlic and season with salt. Roast for about 1 hour, stirring occasionally, until golden and tender. Discard the thyme sprigs and garlic. Transfer the sunchokes to a large bowl.

Meanwhile, in a saucepan, cook the vinegar over moderate heat until reduced to 2 tablespoons, 3 minutes. Transfer to a bowl. Stir in the shallots, crushed red pepper and honey.

Wipe out the saucepan. Add the butter and cook over moderate heat until golden brown, 2 to 3 minutes. Whisk the butter into the vinegar mixture and season with salt and pepper.

Add the spinach, chives and vinaigrette to the sunchokes; season with salt and pepper and toss to coat. Serve warm.

Adapted from Food and Wine

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