Hearty Sunchoke® and Wild Mushroom Salad with Hibiscus-Pickled Shallots and Sherry Vinaigrette



  • Sunchoke Salad
    1 pound roasted Sunchokes®

  • ½ pound roasted crimini mushrooms, quartered

  • 2 cups cooked farro

  • 6 cups vegetable stock

  • 2 shallots, sliced into rings

  • 8 ounces hibiscus flower

  • 1 cup apple cider vinegar

  • 1 bundle curly kale, wilted


  • Sherry Vinaigrette
    1 tablespoon sherry vinegar

  • ½ tablespoon honey

  • 1 tablespoon shallots, minced

  • 1 tablespoon water

  • 1 tablespoon lemon zest

  • ¼ teaspoon salt and pepper

  • 1 tablespoon grapeseed oil

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Cooking Steps

  1. 1

    In a small stock pot, combine apple cider vinegar and hibiscus flower. Bring mixture to a boil, and strain solids through a fine mesh strainer.

  2. 2

    In a small bowl, combine shallot rings and hibiscus pickling juice. Leave shallots in pickling juice for 30 minutes, then strain.

  3. 3

    To make sherry vinaigrette, add all ingredients, omitting the oil, into a large mixing bowl. Slowly whisk in the oil time until mixture emulsifies.

  4. 4

    Add farro to the sherry vinaigrette and mix until well incorporated. Add mushrooms, walnuts, kale, and pickled shallots to the bowl. Toss to coat the salad completely.

  5. 5

    Top salad with Sunchokes®, a few rings of pickled shallots, and kale for garnish. Best served room temperature.

Where to Buy Frieda’s

Where to Buy Frieda’s