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Sunchoke & Sweet Potato Salad

Side dish or main, this sunchoke and sweet potato salad recipe is a great lunch option and Whole 30 compliant.

This is a delicious and hearty salad that works great for lunch or as a side dish. It incorporates sunchokes (a.k.a. Jerusalem artichokes despite not being artichokes or from Jerusalem), which in some areas can be hard to find. They are worth trying to locate as the flavour is lovely and adds depth to this salad. (TIP: Always try to have a good relationship with your local grocer as they might bring them in if you ask.) If you cannot locate sunchokes, try substituting with rutabaga.

For anyone following a Whole 30 diet, this recipe is compliant as long as you read the ingredients on the mustard to ensure it doesn't contain any sugar, MSG, etc. Similarly with the mayonnaise. If you can't find a mayo without sugar, etc. try making homemade mayonnaise. It's not difficult and the ingredients can be controlled.

This salad is dairy-free, gluten-free, and suitable for ovo-lacto vegetarians. It's also a great alternative to potato salad at picnics and barbecues.



(Makes 4 servings)

  • 2 cups sweet potatoes, peeled and cubed

  • 2 cups sunchokes, peeled and cubed

  • 1 tablespoon avocado oil

  • 1 teaspoon garlic powder

  • 1 stalk green onions, diced

  • 1/2 cup low-fat mayonnaise

  • 1/4 cup pecans, crushed

  • 1 tablespoon Dijon mustard

  • 1 teaspoon lemon zest

  • 1 tablespoon lemon juice

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper



Preheat oven to 425°F / 220°C and prepare an unlined sheet pan. Set aside.

Rinse the cubed sweet potato and sunchoke then pat dry. Add them to a large bowl, drizzle with avocado oil and sprinkle with garlic powder then mix well ensuring all cubes get an even coating. Spread them out on the sheet pan in one even layer. If the sheet pan seems crowded, use a second pan and split the sweet potato and sunchoke across two. Roast for 30 to 35 minutes, checking at the 10- and 20-minute marks to flip the cubes. Once tender throughout, remove from the oven and set aside to cool completely.

In a large bowl, combine the green onions, mayonnaise, pecans, mustard, lemon zest, lemon juice, salt, and ground black pepper. Mix well then fold in the roasted vegetables and toss until well combined. Serve.


Nutritional Information Per Serving:

total calories = 266 | total fat = 15.41g | saturated fat = 1.96g | cholesterol = 4mg | sodium = 521.25mg | net carbohydrates = 25.89g | dietary fibre = 4.29g | sugars = 12.45g | protein = 3.9g

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