Jerusalem Artichoke Salad

with green kale and pomegranate seeds

A super easy salad that needs only few ingredients and comes with a slightly acidic dressing. 

Jerusalem Artichoke Salad on a plate


  • 10 Jerusalem artichokes

  • 10 leaves of kale

  • 1 handful of pomegranate seeds

  • 1 handful of chopped almonds or hazelnuts

  • Olive oil, salt, pepper


  1. Turn your oven on 200 degrees Celsius.

  2. Scrub your Jerusalem artichokes, cut them in thick slices, place them in a bowl and toss with some olive oil, salt and pepper. Mix and place in the oven for 25-30 minutes.

  3. While you wait, wash your kale and cut into bite-sized pieces. Use the same bowl as for the Jerusalem artichokes and mix with a bit of olive oil, salt and pepper. Place in the oven for the last 5 minutes of the total time for that the artichokes need.

  4. Roughly chop your almonds and get your pomegranate ready. See our tutorial here on how to peel a pomegranate without making a huge mess

  5. Take veggies out of the oven and mix everything together. Serve warm (ish) and enjoy! 

Remember to tag your own creations with #eatgrim and #cookinggrim on Instagram and follow us @eatgrim.

Recipe & pic by Camille Maja
A lined baking tray with slices of potatoes

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