Spinach Salad with Hazelnuts, Sunchokes & Warm Brown Butter Recipe
A vibrant spinach salad featuring toasted hazelnuts and roasted sunchokes, drizzled with a rich warm brown butter dressing for a delightful mix of flavors and textures.
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Ingredients
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Salad Ingredients
Method
Preparation Steps
Make the Brown Butter
In a small saucepan, melt the butter over medium heat. Continue to cook, stirring frequently, until the butter turns golden brown and has a nutty aroma, about 5-6 minutes. Be careful not to burn it.
Combine the Salad
In a large mixing bowl, combine the fresh spinach, sautéed sunchokes, toasted hazelnuts, and crumbled feta cheese.
Dress the Salad
Drizzle the lemon juice and warm brown butter over the salad. Season with salt and freshly ground black pepper. Toss gently to combine all the ingredients.
Serve
Transfer the salad to a serving platter or individual bowls and enjoy immediately while the sunchokes and brown butter are warm.
