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My Holiday Roasted Artichoke salad recipe is an easy and beautiful salad perfect for the holiday season! Inspired by Ina Garten's roasted artichoke salad, it makes a beautiful centerpiece for a Thanksgiving or Christmas dinner and is simple and easy to make.
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Roasted Artichokes Side Dish
Salads are one of my favorite sides, from salad with grilled chicken to salad with grilled peaches and caesar salad, but sometimes, I want something a little different than your average lettuce salad. That's where my roasted artichoke salad comes in. As soon as I saw Ina Garten's artichoke salad, I knew I had to make it myself- with a few twists!
The end result was an immediate family favorite. I can't go a single holiday without getting requests for this salad, and by adjusting the recipe, I made sure it's as easy to make as possible. Nothing too hard to find or expensive here- just adjustable ingredients and easy steps for a salad everyone will want seconds of!
Why You'll Love My Artichoke Salad
Easy, accessible ingredients.
I love Ina Garten's artichoke salad, but what I don't love is hunting down hard to find and expensive ingredients. My take on the recipe focuses on using simple, easy to find ingredients with plenty of substitutions available so you can make a delicious artichoke salad no matter what.
It's great for making ahead!
Because this salad lasts well and is delicious served cold or warm, it's perfect for making ahead of time! You can cook it up even days before you'd like to serve it, then have an easy, delicious side ready with no effort at all. It's the perfect salad for busy holidays like Christmas and Thanksgiving!
It's light, fresh, and colorful!
If you're looking for a fresh new take on salad that doesn't rely on lettuce, this is the salad for you. It's packed with veggies and serves up a beautiful, colorful side perfect for a fancy dinner. This is a great way to introduce variety to the dinner table!
This was an absolute HIT at our Christmas table! The tangy vinaigrette was just so uplifting to the artichokes (I made extra to use on other dishes). Will definitely make this again! Thank you for sharing!
@CausesEffects76
Roasted Artichokes Ingredients
- Artichoke hearts: I use canned or bottled artichoke hearts stored in water. You can use the oil preserved ones as well, but make sure to drain them well as you'll be adding your own vinaigrette!
- Olive oil: I highly recommend using a quality olive oil, as it has the perfect flavor for complimenting the artichokes.
- Kosher salt: Use a nice quality salt like kosher or sea salt. Table salt has too strong and metallic a flavor, while flake salt has a delicious crunch and mild salty flavor.
- Black pepper: Use freshly cracked black pepper, as it has a rougher grain and brighter, hotter flavor.
- Capers: Personally, I love adding capers to my roasted artichokes. They have a strong brine that brings a pop of bright flavor to the dish.
- Roasted red peppers: You can use jarred peppers, or make your own!
- Red onion: Red onion is bright and juicy with a zingy bite, making it a perfect complement to the smooth, silky flavors in this dish.
- Parsley: Freshly chopped parsley adds great color! You can leave it out if you don't have any; dried won't work.
- Red pepper flakes: I like adding a dash of red pepper flakes for extra heat, but you can leave them out for a less spicy side.
Basil Vinaigrette Ingredients
- Shallot: Finely minced shallot has a slightly sweeter and less tangy flavor than onion. The mellowness works great for vinaigrette!
- Lemon juice: Use freshly squeezed lemon juice over bottled, if you can. It has a much brighter and fruitier flavor.
- Dijon mustard: I like dijon mustard in my basil vinaigrette, but you can also use honeycup or stone ground mustard.
- Champagne vinegar: Champagne vinegar is ideal, but if you don't have any, you can use rice wine vinegar, white wine vinegar, or sherry vinegar. If you're really in a pinch, red wine or apple cider vinegar can work as well, but you may need to add a teaspoon of sugar.
- Black pepper: As always, I recommend freshly cracked black pepper.
- Kosher salt: Flaky salt adds a nice crunch to the vinaigrette without over-salting the entire thing.
- Basil: Fresh basil is a must for basil vinaigrette! Fresh herbs have all their oils still intact and don't have that musty flavor dried herbs can have.
- Olive oil: Like before, use a nice quality olive oil for the best flavor.
How to Make Roasted Artichokes
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 Basil Vinaigrette
- 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 Artichoke Hearts Salad
- When the artichoke hearts are done roasting, place them in a serving dish and toss them with enough basil vinaigrette to coat them.
- 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.
I love this salad so much, I love adding leftover steak to it and using it as a main course salad. It is amazing!
First time making this. Flavors are delicious! Delish!!!
Kristin on Pinterest
Artichoke Hearts Salad Recipe Tips
- I 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!
- If making this recipe ahead, you can either toss the vinaigrette with the artichokes and allow it to marinade overnight or for a few days, or assemble the vinaigrette separately and toss just before serving.
- I highly recommend making the vinaigrette a day before, or at least several hours. It will infuse with flavor as it sits!
- If your artichokes came packed in oil, drain them well and give them a quick rinse before roasting them.
Made it last night & the only thing I substituted was cilantro for the basil & parsley it was delicious!
J.A. on Pinterest
Artichoke Salad FAQs
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!
Artichoke hearts are the inside portion of an artichoke, the very tender bit inside after the leaves are taken off and the “choke” discarded. The artichoke heart is soft and buttery in texture.
Jarred artichokes are completely edible straight out of the jar, but for this recipe we roast them to give them maximum flavor.
This recipe is naturally grain and gluten-free. Be mindful of the champagne vinegar, as some flavored vinegar are not gluten-free. Carefully check the packaging.
What to Serve with Artichoke Hearts Salad
I serve this salad around the holidays because it 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! Here are my favorite dishes to serve it with:
My artichoke heart salad is one of the best holiday salad recipes for 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!
This recipe makes a great side dish for the holidays. Pair it with my other Side Dishes for Ham, Thanksgiving Dishes, Side Dishes for Prime Rib or Christmas Side Dishes!
Roasted Artichoke Hearts 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
- ¼ cup olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper - freshly cracked
Basil Vinaigrette
- ¼ cup shallot - minced
- 1 tablespoon lemon juice - freshly squeezed (or more to taste)
- 1 teaspoon Dijon mustard
- 1 tablespoon champagne vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon pepper - freshly cracked
- ½ cup fresh basil - chopped
- ½ cup olive oil
Salad Assembly
- 3 tablespoons capers - drained (or more to your liking)
- 2 roasted red peppers - sliced thinly
- ¼ cup red onion - minced
- 2 tablespoons parsley - chopped fresh
- ¼ 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 ¼ cup olive oil. Sprinkle on ½ tsp. salt and ¼ 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 ¼ cup minced shallot, 1 Tbsp. lemon juice, 1 tsp. Dijon mustard, 1 Tbsp. champagne vinegar, ½ tsp. kosher salt, and ¼ tsp. freshly cracked black pepper in the bowl of your food processor fitted with a steel blade.Process for 30 seconds. Then, add ½ cup chopped fresh basil leaves and process again into a green puree. With the processor running, slowly pour ½ 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, ¼ cups minced red onion, 2 Tbsp. chopped fresh parsley, and ¼ 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.
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
Recipe adapted from Ina Garten.
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.