Skip to content
Join Life Time

Sunchoke and Brussels Sprout Salad

Sunchokes, Brussels sprouts, and couscous are tossed together in this salad and then drizzled with a fresh mint dressing and a sprinkle of feta.
sunchoke and brussels sprouts
  • Makes 4 servings
  • Prep Time 15 minutes
  • Cook Time 15 minutes


  • 1 cup water
  • ½ cup plus 1 tsp. extra-virgin olive oil
  • 1 cup pearl couscous, dry
  • 3 large (or 6 small) sunchokes, peeled
  • 12 to 20 Brussels sprouts
  • 1 cup mint leaves, loosely packed
  • 2 cloves garlic, roughly chopped
  • 2 tsp. Dijon mustard
  • 1 tbs. honey
  • 1 lemon
  • ¼ cup crumbled feta
  • Sea salt, to taste


In a medium pot, bring the water and 1 teaspoon olive oil to a boil, then add the couscous. Cover and lower the heat to simmer. Cook until the couscous is tender and the water is absorbed, about 10 minutes.
Remove from the heat and let cool or pour into a colander and rinse with cool water.
While the couscous is cooking, use a mandoline or sharp knife to thinly slice the sunchokes and Brussels sprouts.
In a blender or food processor, combine the mint, remaining olive oil, garlic, mustard, honey, and juice of the lemon. Pulse until emulsified and smooth.
In a large bowl, toss the Brussels sprouts, sunchokes, couscous, and dressing. Top with the feta. Salt to taste and serve.

Photography: Terry Brennan; Styling: Betsy Nelson

Thoughts to share?

This Post Has 0 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Kate Morgan

Kate Morgan is a Pennsylvania-based writer and recipe developer.


More Like This

asparagus and brussels sprout salad

Shaved Asparagus and Brussels Sprouts Salad With Kefir Ranch Dressing

By Kate Morgan

Nourish your gut health with this salad featuring asparagus, Brussels sprouts, and cashews tossed in a probiotic-rich dressing.

Maple turkey skillet

4 Unexpected Ways to Enjoy Brussels Sprouts

By Molly Kopischke

Taste how this vegetable transforms in this variety of recipes.

Back To Top