Vegetables Greens Spinach Warm Spinach and Sunchoke Salad 5.0 (1) 1 Review In Food & Wine test kitchen deputy editor Justin Chapple's spinach salad, nutty roasted sunchokes gently wilt the greens and crumbled cheddar cheese, while apple slices add great tartness. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.One of my favorite things in the world are cookbooks. For that reason, I wrote two of them: Just Cook It! and Mad Genius Tips! Check them out because I'm sure you'll love them as much as I loved writing them. Oh, by the way, you might've seen some of my work in magazines such as Food & Wine, People, O, The Oprah Magazine, Real Simple, and Rachel Ray In Season, among other publications. I've appeared on some shows you might recognize, like NBC's Today, ABC's LIVE with Kelly and Ryan, Food Network's The Kitchen, Hallmark's Home & Family, and Fox's Good Day New York, among others. You might also recognize me from the live classes I teach on Food Network Kitchen.Originally from California, I moved to New York City in 2003. I graduated from the French Culinary Institute. I joined FOOD & WINE in 2010, helping produce the Food & Wine Classic in Aspen. I split my time between New York City and the Catskills. I live with my husband, Jason, and my mini-dachshund Millie. Food & Wine's Editorial Guidelines Updated on October 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Active Time: 25 mins Total Time: 50 mins Yield: 4 to 6 Ingredients 1/4 cup extra-virgin olive oil 1 pound sunchokes, scrubbed and cut into 1-inch pieces 15 garlic cloves, peeled Pinch of crushed red pepper Kosher salt Black pepper 1 pound leaf or curly spinach, stemmed, large leaves torn 1/4 cup apple cider vinegar 1 Honeycrisp apple, sliced 4 ounces clothbound cheddar, crumbled (1 cup) Directions Preheat the oven to 400°. In a large cast-iron skillet, heat 2 tablespoons of the olive oil until nearly smoking. Add the sunchokes, garlic and crushed red pepper and season with salt and black pepper. Transfer the skillet to the oven and roast for 25 to 30 minutes, until the sunchokes are just tender. Put the spinach in a large bowl. Remove the skillet from the oven and add the vinegar and remaining 2 tablespoons of olive oil; immediately scrape the sunchoke mixture and any liquid over the spinach and toss until gently wilted. Add the apple and half of the cheese, season with salt and black pepper and toss to mix; transfer to a serving bowl. Top with the remaining cheese; serve. Rate it Print