This is one of the easiest and prettiest holiday salad recipes you should be serving for Thanksgiving!! Inspired by Ina Garten’s Roasted Artichoke Salad, this holiday salad recipe is easy to make and festive. The roasted artichokes combined with the tangy burst of fresh basil vinaigrette is the perfect holiday salad and a delicious way to start your meal.
Holiday Salad Recipes
Holiday salad recipes make a lightened up starter or side dish to balance out all the heavier dishes of a traditional holiday dinner. Using fresh ingredients maximizes flavor for a light and satisfying salad recipe that is not only delicious, but can also add a festive touch to your holiday table with beautiful colors. Much like our Spinach Pomegranate Salad, our Roasted Artichoke Salad inspired by the Barefoot Contessa, Ina Garten, definitely adds a festive touch to your holiday table. The deep red of the roasted peppers combined with the festive green of the basil vinaigrette and the golden roasted artichokes is the perfect example of how a beautiful salad can be just as pretty as it is delicious. This holiday salad recipe can also be made a day ahead, freeing up your time on the big day!
Ina Garten’s Roasted Artichoke Salad Recipe Tips
- 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.
- This recipe goes great with lots of different main dishes or even by itself as a meatless main dish. We like to make this in the summer for a quick lunch or even a light dinner.
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
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- 28 ounces artichoke hearts
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly cracked
- 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
- 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
- Preheat the oven to 350 degrees F. and line a baking sheet with aluminum foil for easy clean-up.
- Place the artichoke hearts on the baking sheet and drizzle them with 1/4 cup olive oil. Sprinkle on 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss until the artichoke hearts are coated. Roast in the preheated oven for 20 minutes or until the artichoke hearts are toasted golden brown.
- While the artichoke hearts are roasting, make the vinaigrette. Place 1/4 cup minced shallot, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 tablespoon champagne vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly cracked black pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add 1/2 cup chopped fresh basil leaves and process 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 until ready to use.
- When the artichoke hearts are roasted to a golden color, place the in a serving dish and toss with enough vinaigrette to coat. Add 3 tablespoons capers (or more to your liking), 1-2 roasted red peppers (sliced thinly), 1/4 cups minced red onion, 2 tablespoons chopped fresh parsley, and 1/4 teaspoon red pepper flakes (or more to your liking). Give it a taste and adjust salt and pepper as needed. Serve at room temperature or chilled with additional dressing and enjoy!
- We recommend making this salad early in the day or a day ahead.
Holiday Salad Recipes for Sunday Supper
Festive Holiday Salad Recipes
- Best Ambrosia Salad by That Skinny Chick Can Bake
- Cranberry Fluff Salad by Palatable Pastime
- Cranberry Walnut Potato Salad by Cindy’s Recipes and Writings
- Easy Green Bean Salad by Cricket’s Confections
- Layered Christmas Gelatin Salad by Positively Stacey
- Orange Fennel Salad by Pies and Plots
- Pecan Crusted Chicken Salad by Bottom Left of the Mitten
Bountiful Holiday Salad Recipes
- Roasted Artichoke Salad by Sunday Supper Movement
- Roasted Vegetable & Goat Cheese Salad by My Life Cookbook
- Shaved Brussels Sprouts Salad with Creamy Balsamic Dressing by Bites of Wellness
- Shaved Brussels Sprouts with Drunken Cranberries by Our Good Life
- Shredded Brussels Sprouts with Bacon Dressing by Life Tastes Good
- Sweet Potato French Bean Lentil Salad by Food Lust People Love
- Winter Beet Salad with Goat’s Cheese Dressing by Caroline’s Cooking
- Winter Fruit Salad by Turnips 2 Tangerines
- Winter Slaw with Pecans and Maple Dressing by Sprinkles and Sprouts
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!
This salad is going onto Thursday’s menu right now! Bliss!
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!
I hope you love this salad as much as we do, Sam! Enjoy!
What kind of red pepper do you use? A red bell pepper? A hot pepper?
Hi Maryann, I use roasted red peppers from a jar.
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?
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.