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Roasted Artichoke Salad with Lemon-Shallot Dressing Recipe

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3.8 from 2 reviews

A vibrant and hearty Roasted Artichoke Salad with Lemon-Shallot Dressing, featuring tender roasted artichokes, crispy Brussels sprouts, protein-packed chickpeas and tuna, toasted almonds, and a zesty lemon-shallot dressing. This easy-to-make salad combines roasted and fresh ingredients for a perfect balance of flavors and textures, ideal for a nutritious lunch or light dinner.

Ingredients

Toasted Almonds

  • 1/3 cup sliced almonds

Roasted Artichokes and Brussels Sprouts

  • 1 (14-oz.) can artichoke hearts
  • 3 Tbsp. extra-virgin olive oil, divided
  • 2 Tbsp. grated Parmesan cheese (or nutritional yeast as a substitute)
  • 1 tsp. dried oregano
  • 1 tsp. garlic powder
  • 1/2 tsp. black pepper, divided
  • 1/2 tsp. kosher salt
  • 12 oz. shredded or shaved Brussels sprouts

Salad Components

  • 1 (15-oz.) can chickpeas, drained and rinsed
  • 1 (5-oz.) can tuna, drained (skipjack or albacore in water or oil; can substitute canned salmon)
  • 2 to 3 Tbsp. capers, drained (or substitute chopped sun-dried tomatoes or green olives)
  • Optional add-ins: fresh herbs such as dill, parsley, or chives, or cooked grains like quinoa, couscous, or farro

Lemon-Shallot Dressing

  • 2 Tbsp. minced shallots
  • 1/2 tsp. lemon zest
  • 2 Tbsp. fresh lemon juice
  • 1 1/2 tsp. honey or agave syrup
  • 1 tsp. Dijon mustard
  • 3 Tbsp. extra-virgin olive oil
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper

Instructions

  1. Preheat and Toast Almonds: Preheat your oven to 425ºF. For the optional but recommended step, heat a medium skillet over medium heat. Add the sliced almonds to the dry pan and toast them for 5 to 7 minutes, stirring frequently until they turn golden and fragrant. Remove from heat and let cool.
  2. Prepare Artichokes: Thoroughly drain the canned artichoke hearts and transfer them to a clean kitchen towel. Gently press to remove excess moisture. Slice the artichokes into halves or quarters depending on their size and pat dry again with a towel or paper towels. Place them in a medium bowl and toss with 2 tablespoons of olive oil, Parmesan cheese, dried oregano, garlic powder, and 1/4 teaspoon black pepper until evenly coated. Spread the artichokes out on a large rimmed baking sheet lined with parchment paper for easy cleanup.
  3. Roast Artichokes: Place the baking sheet in the preheated oven and roast the artichokes for 15 minutes.
  4. Make Lemon-Shallot Dressing: While the artichokes roast, combine minced shallots, lemon zest, fresh lemon juice, honey or agave, Dijon mustard, 3 tablespoons olive oil, kosher salt, and black pepper in a glass jar or small bowl. Mix thoroughly to emulsify the dressing and set aside.
  5. Add and Roast Brussels Sprouts: After the 15 minutes are up, remove the baking sheet from the oven and toss the artichokes. Push them to one side of the pan. On the other side, spread the shredded Brussels sprouts and toss with 1 tablespoon of olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Return the pan to the oven and roast everything together for an additional 10 minutes until the Brussels sprouts are tender and artichokes are crispy.
  6. Assemble the Salad: In a large salad bowl, combine drained chickpeas, drained tuna, capers, and toasted almonds. Add the roasted Brussels sprouts and half of the lemon-shallot dressing; toss well to coat evenly. Then add the roasted artichokes and the remaining dressing. Toss the entire salad once more until all ingredients are well combined.
  7. Serve Warm: Serve the salad warm, optionally garnished with fresh herbs or cooked grains of your choice.

Notes

  • Toasting almonds is optional but enhances their nutty flavor.
  • You can substitute Parmesan cheese with nutritional yeast for a vegan alternative.
  • Capers can be swapped for chopped sun-dried tomatoes or green olives based on preference.
  • For added texture and nutrition, consider mixing in fresh herbs or cooked grains like quinoa, couscous, or farro.
  • Ensure you dry the artichokes well to promote crisp roasting.
  • This salad can be enjoyed warm or at room temperature.

Find it online: https://glowcooks.com/roasted-artichoke-salad-with-lemon-shallot-dressing-recipe/