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Sunchoke Salad with Roasted Poblano Dressing

The sunchoke a.k.a. Jerusalem artichoke is a root vegetable that tastes like a potato. This salad highlights roasted sunchokes and goes great with grilled meats or vegetables.
Sunchoke Salad with Roasted Poblano Dressing

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Servings: 4
Total Time: 1 hour
Recipe by: Rae


2 lb sunchokes,cut into bite size chunks (leave the peel intact)
2 TBSP olive oil
salt & pepper
2 poblano peppers, roasted, peeled and seeded
1 tsp lime juice
1/4 tsp cumin
1 tsp Kosher salt
pinch pepper
1 clove garlic, chopped
2/3 cup sour cream
2 TBSP mayonnaise
1/4 cup red onion, diced


1. Heat oven to 425 F. In a large bowl toss the sunchokes with the oil and season with salt and pepper. Spread evenly on a baking sheet and roast for 35-45 minutes or until tender in the center. Cool to room temperature.

2. Put all the ingredients for the dressing in the food processor and puree until smooth. Place in a large bowl and add the red onions. Stir to combine.

3. Add the cooled sunchokes to the dressing and toss to coat.

4. Taste and season accordingly.

5. Can be served immediately or refrigerated for up to 8 hours ahead of time.


While sunchokes are delicious and healthy they have a side effect. After eating these you will probably experience loud and stinky flatulence. They have been nicknamed "fartichokes" and in my experience they did not fail to live up to their name.

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Sunchoke Salad with Roasted Poblano Dressing

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