Crispy Sunchoke Salad with Kale, Mushrooms & Farro

Step 1

Preheat oven to 425 degrees. Add farro, 3 cups water, and a pinch of salt to a medium pot. Bring to a boil, then reduce to a simmer for 30-35 minutes, until farro is tender. Drain any excess water.

Step 2

Meanwhile, thinly slice the garlic. Slice the mushrooms. Chop the parsley. Halve, peel, and thinly slice the onion. Thoroughly wash the sunchokes, then thinly slice into 1/4-inch rounds. Remove and discard the tough stems and ribs from the kale, then thinly slice. Did you know? Never tried sunchokes? They're also known by the name Jerusalem Artichokes, which are the bulb of sunflower plants. They have a great starchy texture and similar flavor to sunflower seeds!

Step 3

Toss the sunchokes on a baking sheet with 1/2 tablespoon olive oil, salt, and pepper. Place in the oven for 20 minutes, until golden brown.

Step 4

Meanwhile, heat 1 teaspoon olive oil in a large pan over medium-high heat. Add mushrooms and cook, tossing, for 5 minutes, until golden brown. Season with salt and pepper. Set aside.

Step 5

In the same pan, heat another 2 teaspoon of olive oil over medium heat. Add the onion and cook, tossing, for 5 minutes, until soft. Season with salt and pepper.

Step 6

Add the sliced kale and garlic to the pan with the softened onions and toss until wilted, adding a splash of water if necessary. Season with salt and pepper.

Step 7

In a medium bowl, whisk together 1 tablespoon white wine vinegar, 1 tablespoon olive oil, and a pinch of salt and pepper. Reserve half the dressing and set aside. Toss remaining dressing with the warm farro and chopped parsley.

Step 8

Top the farro with the sauteed kale mixture, mushrooms, and sunchokes, then drizzle with remaining dressing. Sprinkle with pepitas and goat cheese and enjoy!