The sunchoke, also known as the Jerusalem artichoke, is a tuber that is in the same family as the sunflower and is actually not too similar to conventional artichokes at all! These veggies are high in iron, fiber, and B vitamins and have an earthy, nutty flavor that you can eat raw, grilled, roasted, sautéed, or boiled. In this recipe, roasted sunchokes are combined with apples along with a bit of spice and herbs to make a tasty side dish that is perfect for fall! Plus, it seems fancy since the sunchoke has not yet become a ubiquitous addition to the average table.

Roasted Sunchoke and Apple Herb Salad [Vegan, Grain-Free]





Cooking Time




For the Salad:

  • 1 pound sunchokes (aka Jerusalem artichoke), scrubbed and chopped into 1/2-inch pieces
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 honeycrisp apple, chopped
  • 1 tablespoon basil, chopped
  • 1 tablespoon mint, chopped
  • 1 tablespoon cilantro, chopped
  • 1-2 tablespoons chopped walnuts

For the Dressing:

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1-2 teaspoons samba olek or harissa paste
  • 1 teaspoon agave
  • Salt and pepper, to taste
  • Red pepper chili flakes (optional)


  1. Preheat oven to 350˚F. On a large rimmed baking sheet, toss sunchokes with olive oil and season with salt and pepper. Roast until tender, about 30-35 minutes.
  2. Meanwhile, whisk dressing ingredients in a medium bowl until well combined and set aside.
  3. Add in sunchokes, apples, herbs, and chopped walnuts and toss to combine. Serve immediately or store in the refrigerator until ready to serve.

Nutritional Information

Per Serving: Calories: 237 | Carbs: 30 g | Fat: 14 g | Protein: 5 g | Sodium: 18 mg | Sugar: 18 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.