Pomegranate and sunchoke salad

Usually when we think of salads we focus on summer salads because this is when a lot of the vegetables are ready to eat and we sometimes forget about all the good veggies that we have available during the winter time.

This is a salad that we made for a pot luck and it got a lot of good comments 🙂

The greens we used were dandelion leafs, but you can use arugula or rocket salad, spinach leafs or any other dark leafy greens, or you can mix all of them together as you wish.

Make sure to rinse the leaves well so there is no dirt on them.

Rinse a few medium sized sunchokes, also called Jerusalem artichokes, and boil them for 1-2 minutes and then submerge into cold water to cool down.
Thinly slice the sunchokes and put them aside.

If you have ever worked with pomegranate you know that it can be tricky to separate the seeds from the white skin that protects the seeds.
A neat trick that we recently learned is to cut the top and bottom of of the fruit and cut it in quarters.
Fill a bowl with cold water and take one wedge at a time into the bowl and start gently separating the seeds from the peel. The seeds will drop to the bottom and the peel will float to the top. Now you simply scoop out the peels from the top and drain the rest of the water which leaves the seeds left in the bowl.

Slice a chunk of parmesan cheese with your potato peeler or on a shredder.

Make a nice dressing of 3 tablespoons olive oil and 1 tablespoon lemon juice, salt and pepper to taste. Shake it well in a jar and pour over the greens and sunchokes. Gently mix together so everything is coated with the dressing.

Arrange in a nice bowl and sprinkle parmesan cheese and pomegranate seeds on top.

Pomegranate and sunchoke salad

It is now ready to serve!


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