Our Holiday Roasted Artichoke Salad is one of the easiest and prettiest salads you will ever make for any holiday! It will be the centerpiece of your Thanksgiving and Christmas table!
Your guests will be ooohing and aaahing and will want to take home this recipe. Inspired by Ina Garten’s roasted artichoke salad recipe, this holiday salad recipe is super easy to make and so festive.
Roasted artichokes combined with the tangy burst of fresh basil vinaigrette makes the perfect holiday salad and a delicious way to start your holiday meal.
Holiday Salad Recipes
Holiday salads make a light 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.
Artichoke salads are not only delicious but can also add a festive touch to your holiday table with beautiful colors—in fact, this is our favorite artichokes recipe!
Much like our Spinach Pomegranate Salad, our roasted artichoke recipe, inspired by Barefoot Contessa recipes, 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.
When getting ready for a holiday, it is so important to prep ahead of time so you can spend time with your guests on the day of. We love holiday salad recipes like these, because you can make them a day ahead, freeing up your time on the big day!
Ingredients for Roasted Artichoke Salad Recipe
To make this roasted artichoke hearts salad, you will need a few easy-to-find ingredients both for the roasted artichoke hearts themselves and the basil vinaigrette! Here is the list of ingredients you will need, organized by what they’re for:
For the 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 Dressing Recipe
- 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
Easy Roasted Artichoke Salad
- 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
How to Make Salad with Artichokes
Follow the simple steps below for roasting artichokes and creating the basil vinaigrette to easily make our roasted artichoke salad inspired by Ina Garten salads:
How to Roast Artichokes
- Preheat oven to 350°F
- Line a baking sheet with aluminum foil for easy cleanup
- Place the artichoke hearts on the baking sheet
- Drizzle the artichoke hearts with 1/4 cup olive oil
- Sprinkle on 1/2 teaspoon salt and 1/4 teaspoon pepper
- Toss until the artichoke hearts are 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 1/4 cup minced shallot, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 tablespoon champagne vinegar or white wine 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 30 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 in the refrigerator for 30 minutes or until ready to use.
Ina Garten’s Roasted Artichoke Hearts Salad Recipe Tips
- We use 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 artichoke hearts to feed a crowd.
- This recipe goes well 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!
What to add to our artichoke hearts salad recipe to make it a meal:
- Make artichoke chicken by using some leftover peri peri chicken and adding to this roasted artichoke salad.
- Have leftover prime rib? Thinly slice the prime rib and add it to this salad. It will become an amazing dish!
- This artichoke heart salad goes really well with any steak dishes! Try our picanha steak sliced thinly over it.
📌 Pin Roasted Artichoke Salad to save for later!
Did you enjoy this recipe? Let us know in the comments below and with a rating! We love to hear from you.
Sunday Supper Favorite Salads
- Tomato Cucumber Feta Salad
- Greek Cauliflower Rice Salad
- Fresh Vegetable Salad
- And so many more holiday salad recipes!
Easy Christmas Dinner Recipes
📌 Save the video pin for this recipe!
Ina Garten’s Roasted Artichoke Salad
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
- 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!
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.
Nutrition
This recipe was inspired by Ina Garten’s Recipe for Roasted Artichoke Hearts.
Sign up for our weekly newsletter!
Get free recipes delivered to your inbox every week!
Thank you for joining the Sunday Supper family!
Something went wrong.
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.