Roasted Jerusalem artichoke, hazelnut and kale salad

This salad is so simple to make and perfect for this time of year as Jerusalem artichokes are in season during the colder months of the year. They’re such a great ingredient to use and are so delicious when roasted with a little olive oil as they become really soft and gooey on the insides and beautifully crunchy on the outsides.

The earthiness of the roasted artichokes go so nicely with the crunchy, crispy kale, roasted hazelnuts and sweet raisins in this salad, all the flavours really compliment each other and bring the whole dish together. It’s lovely to serve on its own but also delicious served as a side, plus the leftovers make a perfect work lunch the next day!


Serves: 4

Prep: 10M

Cooking: 50M

Total: 60M

Difficulty: easy


6 Jerusalem artichokes

250g kale

Handful of raisins, about 40g

Handful of roasted hazelnuts, roughly chopped, about 40g

Olive oil

1 tablespoon of honey or maple syrup

Salt and pepper to taste


Preheat oven to 180c, fan setting.

Start by scrubbing the Jerusalem artichokes well under cold water to remove any grit. Cut into slices (around 3-4 each) and place in a baking tray with a drizzle of olive oil, salt and pepper. Cook in the oven for 45-50 minutes until soft inside and crispy on the outside.

While the Jerusalem artichokes are cooking in the oven, wash and dry the kale and place it in a baking tray with a drizzle of olive oil, salt and pepper. Cook in the oven for the last 5-10 minutes to crisp.

Once the artichokes and kale are cooked, remove from the oven and place both in a large mixing bowl with the chopped hazelnuts and raisins.

Make the dressing by mixing together 1 tablespoon of olive oil with 1 tablespoon of honey (or maple syrup), salt and pepper. Stir the dressing through the salad ingredients and give it all a really good mix before serving.