Our Holiday Roasted Artichoke Salad recipe is an easy and beautiful salad perfect for the season! It makes a beautiful centerpiece for a Thanksgiving or Christmas dinner and complements roast beef, turkey, or ham.
Inspired by Ina Garten’s roasted artichoke salad, this is a simple and festive holiday dish of roasted artichokes and a tangy fresh basil vinaigrette. Everyone at the table will want to take home the recipe!
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What makes this the best holiday salad recipe?
- It’s easy: All you have to do is roast the artichokes and mix the fresh basil vinaigrette, then toss it all together.
- It’s festive: From the deep red roasted peppers and green basil vinaigrette paired with golden artichokes, our roasted artichokes salad even looks like it’s made for the holidays!
- It’s delicious: We promise your guests will ask you to share your secret with this recipe.
- You can make it ahead of time: One of the best features of this holiday salad recipe is that you can prep it ahead of time!
Holiday salads make a perfect light starter or side dish to balance out the heavier dishes of a traditional holiday dinner. This is a light and satisfying salad, using fresh ingredients for maximum flavor!
Artichoke salads add a festive touch to any holiday table. Just like our Spinach Pomegranate Salad, this roasted artichoke recipe, inspired by Barefoot Contessa recipes, features a beautiful pop of color.
I can guarantee you’re going to love this recipe. I get asked to make it every year, and I always do for Thanksgiving and Christmas!
🍽 What tools do I need to roast artichokes?
- Baking sheet lined with aluminum foil
- Food processor for mixing the vinaigrette
- Serving dish to toss everything together
🥗 What ingredients do I need?
Roasted Artichoke Hearts
- Artichoke hearts in a jar
- Olive oil
- Kosher salt
- Freshly cracked black pepper
Fresh Basil Vinaigrette
- Shallot, minced
- Lemon juice, freshly squeezed
- Dijon mustard
- Champagne vinegar
- Freshly cracked black pepper
- Kosher salt
- Basil, chopped
- Olive oil
Mix-In Ingredients
- Capers, drained
- Roasted red peppers, sliced
- Red onion, minced
- Parsley, chopped
- Red pepper flakes
⭐ Family Foodie Tips
- We use jarred artichokes for this recipe. If you have frozen artichokes available, those are the best. However, frozen artichokes are more expensive and are sometimes difficult to find. Jarred artichokes work just fine!
- Champagne vinegar is recommended, but you can substitute white vinegar if you have it on hand.
🔪 How to Make Roasted Artichokes Salad
How to Roast Artichokes
- Preheat your oven to 350°F and line a baking sheet with aluminum foil. Place the artichoke hearts on the baking sheet and drizzle with olive oil. Sprinkle on salt and pepper and toss until well-coated.
- Roast in the preheated oven for 20 minutes or until the artichoke hearts are toasted golden-brown.
How to Make Vinaigrette with Basil
- Place minced shallot, lemon juice, Dijon mustard, champagne vinegar, kosher salt, and freshly cracked black pepper in the bowl of your food processor fitted with a steel blade.
- Process for 30 seconds. Then, add chopped fresh basil leaves and process again into a green puree. With the processor running, slowly pour olive oil into the bowl through the feed tube until the ingredients are finely pureed.
- Chill in the refrigerator for 30 minutes, or until ready to use.
Assembling the Salad
- When the artichoke hearts are done roasting, place them in a serving dish and toss with enough basil vinaigrette to coat.
- Add capers, roasted red peppers, minced red onion, chopped fresh parsley, and red pepper flakes to the dish. Give it a taste and adjust with seasoning as needed. Toss everything together and serve chilled or at room temperature with additional dressing.
For full ingredient measurements, keep scrolling to the recipe card below!
👪 How many people does this dish serve?
Our roasted artichokes salad recipe serves 6 people as-is, but you can easily double it to feed a crowd. Simply double the ingredients used and you’ll have enough for a large party, with leftovers!
⏲ Can this dish be made ahead of time?
This holiday salad recipe tastes even better if you make it a day ahead of time. Prep it a day ahead of when you want to serve it, then enjoy on the day-of to free up your time and oven for other dishes!
🍴 What to Serve with Artichoke Hearts Salad
Our artichoke heart salad pairs well with holiday dinners and steak! This is more than just a holiday recipe: you can make it during the summertime, too. It’s a beautiful dish any time of year!
- Slow Roasted Prime Rib Roast
- Best Thanksgiving Turkey
- The Easiest Honey Glazed Ham
- Grilled Picanha Steak (Sirloin Cap)
- Grilled Beef Short Ribs
Try more of our Easy Christmas Side Dishes!
📖 Holiday Salad Recipes
Try more of our favorite easy salad recipes for the holidays:
- Balsamic Roasted Brussels Sprouts Salad
- Orange and Fennel Salad
- Broccoli Apple Salad
- Alcachofas al Ajillo (Pan-Roasted Artichokes)
- Spinach Pomegranate Salad
- And so many more holiday salad recipes!
📌 Pin it for later!
Did you enjoy this page? Save it on Pinterest for later!Did you try our artichoke heart salad recipe? Let us know in the comments below and with a rating! We always love to hear from you!
📋 Recipe
Holiday Roasted Artichoke Salad Recipe
🍳 Equipment
- Baking sheet lined with aluminum foil
- Food processor fitted with steel blade
- Serving dish to toss everything together
🥘 Ingredients
Roasted Artichoke Hearts
- 28 ounces artichoke hearts in a jar
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly cracked
Basil Vinaigrette
- 1/4 cup shallot minced
- 1 tablespoon lemon juice freshly squeezed (or more to taste)
- 1 teaspoon Dijon mustard
- 1 tablespoon champagne vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon bell pepper freshly cracked
- 1/2 cup fresh basil chopped
- 1/2 cup olive oil
Salad Assembly
- 3 tablespoons capers drained (or more to your liking)
- 2 roasted red peppers sliced thinly
- 1/4 cup red onion minced
- 2 tablespoons parsley chopped fresh
- 1/4 teaspoon red pepper flakes
🔪 Instructions
How to Roast Artichokes
- Preheat your oven to 350°F and line a baking sheet with aluminum foil. Place the artichoke hearts on the baking sheet and drizzle with 1/4 cup olive oil. Sprinkle on 1/2 tsp. salt and 1/4 tsp. pepper and toss until well-coated.Roast in the preheated oven for 20 minutes or until the artichoke hearts are toasted golden-brown.
How to Make Vinaigrette with Basil
- Place minced 1/4 cup minced shallot, 1 Tbsp. lemon juice, 1 tsp. Dijon mustard, 1 Tbsp. champagne vinegar, 1/2 tsp. kosher salt, and 1/4 tsp. freshly cracked black pepper in the bowl of your food processor fitted with a steel blade.Process for 30 seconds. Then, add 1/2 cup chopped fresh basil leaves and process again into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed.Chill in the refrigerator for 30 minutes, or until ready to use.
Assembling the Salad
- When the artichoke hearts are done roasting, place them in a serving dish and toss with enough basil vinaigrette to coat. Add 3 Tbsp. capers, 1-2 sliced roasted red peppers, 1/4 cups minced red onion, 2 Tbsp. chopped fresh parsley, and 1/4 tsp. red pepper flakes to the dish. Give it a taste and adjust with seasoning as needed. Toss everything together and serve chilled or at room temperature with additional dressing.
Video
Notes
- We used jarred artichokes for this recipe. If you have frozen artichokes available, those are best. However, frozen artichokes are more expensive and sometimes difficult to find. We find the jarred artichokes work great in this recipe.
- Champagne vinegar is recommended, but you may sub in white vinegar if you have it on hand.
- This recipe is even better if you make it up a day ahead. We recommend prepping it a day ahead of when you want to serve it. This will free up your time and your oven for other things. A must when cooking a large meal.
- You can easily double the recipe for a larger crowd.
- Adjust all mix-ins, like capers, red peppers, red onion, parsley, and red pepper flakes, to taste!
Nutrition
Photography by Marion Myers.
thatskinnychickcanbake says
I always have a nice stash of artichoke hearts in the kitchen. I’m loving the look of this salad—perfect alternative to all the calorie dense dishes we’ll be eating for Thanksgiving!
Christine Siracusa says
This salad is going onto Thursday’s menu right now! Bliss!
Sam says
Looks amazing! I already have some grilled artichokes at home, been looking for a way to use them up – this is perfect! Thanks for sharing!
Marion Myers says
I hope you love this salad as much as we do, Sam! Enjoy!
Maryann says
What kind of red pepper do you use? A red bell pepper? A hot pepper?
Marion Myers says
Hi Maryann, I use roasted red peppers from a jar.
Maryann says
Do you add all of the ingredients the day before? This would include the dressing, capers, onions, etc.? Wouldn’t it be soggy by the time the meal was served the next day?
Marion Myers says
You can absolutely make this salad up a day ahead. It keeps well and tastes even better when served the next day. This isn’t a crisp salad, so it’s not going to get soggy.