In order to bring you the best organic produce, some ingredients may differ from those depicted.

Warm sunchoke and kale salad with sprouted almonds

Gluten-Free Friendly, Dairy-Free, Soy-Free, Vegetarian

2 Servings, 520 Calories/Serving

25–35 Minutes

This warm salad combines pan-seared, earthy sunchokes with sautéed kale, cannellini beans and crunchy sprouted almonds. Tossed together with a citrusy harissa dressing, this salad is a uniquely satisfying way to get a heaping dose of veggies and protein into your dinner.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

3 to 4 sunchokes
1 lemon
2 to 3 spring onions
2 stalks green garlic
small bunch parsley
1 teaspoon harissa
1 cup cannelloni beans
3 cups curly kale
¼ cup sprouted almonds
1 lemon
2 to 3 spring onions
2 stalks green garlic
small bunch parsley
1 teaspoon harissa
1 cup cannelloni beans
3 cups curly kale
¼ cup sprouted almonds

Nutrition per serving

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook sunchokes

Carefully slice sunchokes horizontally into ¼-inch thick rounds. Heat 2 tablespoons oil in skillet on medium until shimmering. Place sunchoke rounds in an even layer in skillet so they don’t overlap (do this in batches, if necessary). Fry, flipping once, until golden brown and easily pierced with a fork, 16 to 18 minutes. Set aside to cool. Move on to next steps while waiting.

Prep salad ingredients

Juice lemon.
Rinse spring onions, cut off root ends and thinly slice.
Rinse green garlic, cut off root ends and thinly slice.
Rinse parsley and roughly chop.

Make dressing

Combine juice of lemon with harissa, ½ teaspoon salt and 2 to 3 tablespoons oil. Whisk to form a slightly thick dressing.

Cook aromatics

If skillet is too dry add a drizzle of oil. Add spring onion and green garlic and cook to soften, about 1 minute. Add beans, kale and a pinch of salt and pepper. Sauté until kale turns bright green and is slightly wilted. Remove from heat.

Toss, plate

Toss sunchokes together with kale, beans, parsley and almonds. Divide evenly between two plates and drizzle enough dressing to your liking.

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