Jerusalem Artichoke, Apple and Chestnut Salad

Preparation info
  • Serves


    • Difficulty


Appears in
Seasonal Salads

By Fi Buchanan

Published 2023

  • About

I have chosen endive here because of its white lightning strike pattern and intense colour, but I love its insistent bitterness too. It offsets the sweet earthiness of the chestnuts and artichokes. Chestnuts are an underappreciated hero in winter salads; they’re so sweet when they’re cooked – irresistible!


  • 2 tbsp extra virgin olive oil
  • 400 g Jerusalem artichokes, scrubbed (and peeled, if preferred)
  • 180


Preheat the oven to 180°C/160°C fan. Pour the oil into a roasting pan and season it well with salt and pepper. Cut the artichokes into chestnut-sized pieces and add them to the roasting pan, giving everything a good shake to coat it in oil.