A crunchy winter salad that can be served warm or chilled, this gourmet recipes makes an invigorating dish and a scrumptious appetizer recipes. You can also enjoy this as a light and nutritious meal. The salad recipe consists of sunchokes or Jerusalem artichokes, broccoli, and celeriac, which are sautĂŠed in garlic and garnished with walnuts, apples, and dried cranberries or dried red currants. The salad is tossed in a tangy dressing made of yogurt, grainy mustard, pumpkin seed butter, and cider vinegar. This crunchy winter salad easy appetizers have a wonderful texture and bright color that will put life in any lunch or dinner table. Jerusalem artichokes have a nutty and creamy flavor and a crunchy and scrumptious texture that pair excellently with broccoli.
For the Salad 6-10 sunchokes (Jerusalem artichokes), peeled and sliced 2 C celeriac (celery root), sliced into match-sticks 1 crown broccoli, chopped into florets 1 clove garlic, minced 2 tbsp cooking oil 1/4 C water 1/2 C crumbled walnuts 1 apple, diced 1/4 C dried cranberries OR dried red currants (optional) For the Dressing 1 C plain yogurt 1 tbsp grainy prepared mustard 2 tbsp pumpkin seed butter 1 tbsp cider vinegar Preparation Instructions 1. In a wok or large skillet, heat the oil. Add the water, sliced sunchokes, broccoli, celeriac, and garlic and lightly stir-fry for about five minutes. 2. Remove from heat, set vegetables aside and, if desired, chill. 3. In a serving bowl, toss the vegetables with the walnuts, apple, and optional dried fruit. 4. Add the dressing and toss again until dressing is well-distributed. 5. Can be served either hot or cold, according to your preference. Enjoy!