Shaved Sunchoke & Arugula Salad
Crisp, nutty ribbons of raw sunchoke tossed with peppery arugula and a bright lemon vinaigrette. Each forkful brings an earthy crunch that surprises you — this salad is all about texture and a clean, simple finish that works beside almost anything.
For 4 servings
- prep · ~7 min
Shave the sunchokes.
Scrub sunchokes clean under running water; there's no need to peel them. Using a mandoline or a very sharp knife, slice them into paper-thin rounds. Drop the shaved sunchokes into a large bowl of cold water and let them sit for 5 minutes — this keeps them from discoloring and crisps them up further.
TIPKeep your fingers curled under and use the guard on the mandoline — sunchokes are firm and can slip. - prep · ~4 min
Toast the walnuts.
Place the chopped walnuts in a dry skillet over medium-low heat. Toss frequently for 3 to 4 minutes until fragrant and lightly golden. Immediately transfer to a plate to cool so they don't burn from residual heat.
- mix · ~1 min
Make the lemon vinaigrette.
In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper until the dressing looks slightly creamy and emulsified.
TIPA small pinch of salt helps the lemon and oil come together faster. - mix · ~2 min
Assemble the salad.
Drain the sunchoke slices well and pat them completely dry with a clean kitchen towel — any water will thin the dressing. In a large mixing bowl, combine the shaved sunchokes and arugula. Pour the dressing over the top and toss gently with your hands until every leaf and slice is lightly coated.
TIPUse your hands for tossing; the delicate sunchoke slices won't clump together the way tongs can make them do. - assemble · ~1 min
Finish with shaved parmesan and walnuts.
Transfer the dressed salad to a serving platter or individual plates. Scatter the toasted walnuts across the top, then use a vegetable peeler to shave generous curls of Parmesan right over the salad.
- serve
Serve right away while cold and crisp.
This salad is best eaten immediately, while the sunchokes stay crunchy and the arugula is still lively. Don't let it sit — the lemon will start to soften the leaves.
TIPIf making ahead, keep the dressing and dry ingredients separate and toss just before eating.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak shaved sunchokes in cold water for 5 minutes to enhance crispness and prevent browning.
- 2Toast walnuts in a dry skillet over medium-low heat until fragrant, then transfer immediately to a plate to cool.
- 3Pat sunchokes completely dry after soaking; excess water will dilute the lemon vinaigrette.
- 4Use your hands to toss the salad gently — tongs can cause delicate sunchoke ribbons to clump.
- 5Shave Parmesan with a vegetable peeler directly over the salad for the finest, most delicate curls.
- 6Serve immediately after dressing; the lemon juice will soften arugula and sunchokes if left to sit.
Adapt it for your goals.
Nut-free
Replace toasted walnuts with pumpkin seeds or sunflower seeds for a nut-free version that still delivers crunch and toasty flavor.
veganVegan
Omit the Parmesan and use a sprinkle of nutritional yeast or vegan Parmesan-style flakes for a dairy-free, vegan-friendly salad.
protein boostProtein-boost
Add grilled chicken strips or seared tofu cubes on top to turn this side salad into a satisfying main course.
herbaceousHerbaceous
Fold in a handful of fresh mint or basil leaves along with the arugula for an extra layer of aromatic freshness.
Why this is on our healthy list.
Rich in Dietary Fiber
Sunchokes (Jerusalem artichokes) are an excellent source of inulin, a prebiotic fiber that supports healthy digestion and gut bacteria.
Good Source of Vitamin K
Arugula provides vitamin K, important for blood clotting and bone health, while the Parmesan adds a calcium boost.
Heart-Healthy Fats
Walnuts contribute omega-3 fatty acids, and extra virgin olive oil offers monounsaturated fats, both linked to cardiovascular wellness.
Low in Calories
This salad is naturally low in calories but high in volume and nutrients, making it a light yet satisfying option.
Frequently asked questions
Yes, jicama or peeled kohlrabi make good substitutes — both offer a similar crunch and mild sweetness that works with the lemon vinaigrette.
