Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Cranberry Glaze
Lentil Nut Loaf
© Lillys-Table.com Photo of Sunny Sunchoke Salad
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Sunny Sunchoke Salad

from Lentil Nut Loaf with Cranberry Glaze & Sunny Sunchoke Salad, the Week of January 29, 2012.
View the previous or next recipe for this meal.

Sunchokes are the roots from a sunflower so naturally I felt compelled to stick with the family and whip up a creamy sunflower dressing bright with lemon and a bit of toasty sunflower seeds. This simple salad can be extended by tossing with greens or other vegetables. If you do not have sunchokes, use cooked potatoes instead for a Sunny Potato Salad.

Ingredients

  • ½ cup sunflower seeds, raw or toasted*
  • 2 tablespoons water
  • ½ tablespoon dijon mustard
  • 1 lemon, zest & juice
  • ¼ cup extra-virgin olive oil
  • ¼ teaspoon salt
  • 1 lb sunchoke, washed and scrubbed, or golden potatoes*

Serving Size: 4 People

Share

 

Preparation Instructions

Place half of the sunflower seeds, water, dijon lemon zest and juice in the blender. Whirl around, scraping down periodically until the sunflower seeds are whipped into submission. Scrape again. While the blender is on, open the small part of the lid and slowly drip in the oil. It will blend the dressing into smoother creaminess. The longer you blend the creamier the dressing will become.

While the dressing is blending away, place the remaining sunflower seeds in a skillet over medium-low heat. Shake the pan periodically to keep them from burning. When you smell toasty goodness turn off the heat, shake a few more times and remove. If any of the seeds start burning just take them out of the pan to a cool plate as soon as possible.

Next, thinly slice the sunchokes into bite-sized pieces. Toss the dressing with the sunchokes and finish with the sunflower seeds.