Roasted Sunchokes Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil it.

Clean and cut sunchokes

Scrub sunchokes thoroughly under running water to remove dirt (their skin is thin and edible). Trim any knobby ends and cut larger sunchokes into 1/2-inch to 3/4-inch thick slices so pieces cook evenly. Small ones can be left whole or halved.

Toss and roast

In a bowl, toss the sliced sunchokes with 2 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper until well coated. Spread them in a single layer on the prepared baking sheet without overcrowding. Roast in the preheated oven for 25–30 minutes, turning once halfway through, until sunchokes are golden brown and tender when pierced with a fork. If they begin to brown too quickly, reduce oven to 400°F (200°C) and continue roasting until tender.

Finish roasted sunchokes

When done, remove from oven and let cool slightly on the baking sheet for 5 minutes. Transfer to a serving dish or keep warm while you finish the salad. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Prepare escarole

Trim the base of the escarole, remove any damaged outer leaves, and separate leaves. Rinse thoroughly in cold water to remove grit, then spin or pat dry. Tear or chop the escarole into 1- to 2-inch pieces and place in a large bowl.

Make dressing

In a small bowl or jar whisk together 2 tbsp extra-virgin olive oil, 1 tbsp lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified. Taste and adjust acidity or seasoning to preference.

Dress the escarole

Pour the dressing over the escarole and toss gently to coat evenly. Let the dressed escarole sit for 2–3 minutes to soften slightly but remain crisp.

Toast pecans

While the sunchokes roast, toast the pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and roughly chop if desired. (Alternatively, spread on a small baking sheet and toast in the oven for 5–7 minutes.)

Assemble toppings

Crumble the goat cheese into bite-sized chunks. If using, shave the Parmesan. Keep toppings ready to add to the salad just before serving so textures remain distinct.

To assemble the dish, place the dressed escarole on a serving platter or individual plates. Scatter the warm roasted sunchokes over the escarole so their heat slightly warms the greens. Sprinkle toasted pecans and crumble goat cheese evenly on top. Add shaved Parmesan if using.

Grate the 1 tsp fresh lemon zest over the assembled salad and sprinkle 1 tsp fresh thyme leaves if using. Taste and add a final pinch of salt and a few grinds of black pepper if needed.

Serve immediately while sunchokes are warm. Leftovers keep refrigerated in an airtight container up to 2 days; rewarm sunchokes in a 350°F (175°C) oven for 5–8 minutes before serving to regain some crispness.