Roasted Artichoke Salad with Lemon-Shallot Dressing

45 mins
Serves 3
https://dishingouthealth.com/roasted-artichoke-salad/

Directions

  1. 1Preheat oven to 425ºF.
  2. 2Heat a medium skillet over medium heat.
  3. 3Add the almonds to the dry pan and toast for 5 to 7 minutes, stirring frequently until they become fragrant and golden brown.
  4. 4Remove almonds from heat and let cool.
  5. 5Thoroughly drain artichokes and transfer them to a clean kitchen towel.
  6. 6Gently press artichokes to remove moisture.
  7. 7Slice artichokes into halves or quarters (depending on size) and pat again with a towel (or paper towel) to dry.
  8. 8Transfer artichokes to a medium bowl.
  9. 9Add 2 Tbsp. olive oil, Parmesan cheese, oregano, garlic powder, and 1/4 tsp. black pepper to the artichokes; toss well to coat.
  10. 10Transfer artichokes to a large rimmed baking sheet (line with parchment for easier cleanup, if desired) and roast for 15 minutes.
  11. 11Meanwhile, prepare Lemon-Shallot Dressing by combining all ingredients in a glass jar or small bowl; mix well to combine.
  12. 12Set the dressing aside.
  13. 13After the artichokes roast for 15 minutes, remove from oven and give them a good toss.
  14. 14Push artichokes to one half of the baking sheet.
  15. 15Add Brussels sprouts to the remaining half of the baking sheet.
  16. 16Toss Brussels sprouts with 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. black pepper.
  17. 17Place pan back in the oven for 10 more minutes, until the Brussels are softened and artichokes are crispy.
  18. 18To a large salad bowl, combine chickpeas, tuna, capers, and toasted sliced almonds.
  19. 19Add Brussels sprouts and half of the lemon-shallot dressing; toss well to combine.
  20. 20Add roasted artichokes and remainder of dressing; give the salad another toss.
  21. 21Enjoy warm.

Ingredients

  • 0.33 cup sliced almonds, toasted
  • 1 (14-oz.) can artichoke hearts
  • 3 Tbsp. extra-virgin olive oil, divided
  • 2 Tbsp. grated Parmesan cheese (sub nutritional yeast)
  • 1 tsp. dried oregano
  • 1 tsp. garlic powder
  • 0.5 tsp. black pepper, divided
  • 0.5 tsp. kosher salt
  • 12 oz. shredded or shaved Brussels sprouts
  • 1 (15-oz.) can chickpeas, drained and rinsed
  • 1 (5-oz.) can tuna, drained (skipjack or albacore in water or oil) (sub canned salmon)
  • 2 to 3 Tbsp. capers, drained (sub chopped sun-dried tomatoes or green olives)
  • fresh herbs (dill, parsley, or chives) or grains (cooked quinoa, couscous, or farro)
  • 2 Tbsp. minced shallots
  • 0.5 tsp. lemon zest, plus 2 Tbsp. fresh lemon juice
  • 1.5 tsp. honey or agave
  • 1 tsp. Dijon mustard
  • 3 Tbsp. extra-virgin olive oil
  • 0.25 tsp. each kosher salt and black pepper

Equipment

Large rimmed baking sheetMixing bowlsmedium skilletclean kitchen towelpaper towelglass jarsmall bowllarge salad bowl

Tips

  • To amplify the nutty richness of the almonds, toast them in a skillet before adding to the salad.
  • The Lemon Shallot Dressing can be prepared 2 days ahead. Store in a covered glass jar or dressing bottle in the refrigerator.
  • Leftover salad can be covered and refrigerated for up to 3 days. The artichokes will lose their crisp, however the flavors of the salad will stay sharp.
Roasted Artichoke Salad with Lemon-Shallot Dressing | Clip Recipe