Print

Roasted Artichoke Salad with Lemon-Shallot Dressing Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 38 reviews

This Roasted Artichoke Salad with Lemon-Shallot Dressing is a vibrant, nutrient-packed dish combining tender roasted artichokes, crispy Brussels sprouts, protein-rich chickpeas and tuna, toasted almonds, and a tangy lemon-shallot dressing. Perfect for a wholesome lunch or light dinner, it blends Mediterranean flavors with satisfying textures.

Ingredients

Salad Ingredients

  • 1/3 cup sliced almonds, toasted
  • 1 (14-oz.) can artichoke hearts
  • 3 Tbsp. extra-virgin olive oil, divided
  • 2 Tbsp. grated Parmesan cheese (or nutritional yeast for vegan)
  • 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
  • 1 (15-oz.) can chickpeas, drained and rinsed
  • 1 (5-oz.) can tuna, drained (skipjack or albacore in water or oil; sub canned salmon for variation)
  • 2 to 3 Tbsp. capers, drained (sub chopped sun-dried tomatoes or green olives)

Optional Add-ins

  • Fresh herbs such as dill, parsley, or chives
  • 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
  • 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. To toast the almonds, heat a medium skillet over medium heat. Add sliced almonds to the dry pan and toast them for 5 to 7 minutes, stirring frequently until they become fragrant and golden brown. Remove from heat and set aside to cool.
  2. Prepare Artichokes: Drain the artichoke hearts thoroughly then transfer them onto a clean kitchen towel. Gently press to remove excess moisture. Slice the artichokes into halves or quarters depending on size, then pat dry again. Place them in a medium bowl and toss with 2 tablespoons of olive oil, grated Parmesan cheese, dried oregano, garlic powder, and 1/4 teaspoon black pepper until well coated.
  3. Roast Artichokes: Spread the seasoned artichokes on a large rimmed baking sheet lined with parchment paper if preferred. Roast in the preheated oven for 15 minutes.
  4. Make Lemon-Shallot Dressing: While 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 jar or small bowl. Whisk or shake well to emulsify the dressing. Set aside.
  5. Add and Roast Brussels Sprouts: After 15 minutes, remove the artichokes from the oven and toss gently. Push them to one side of the baking sheet. Add shredded Brussels sprouts to the other half and toss with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Return the pan to the oven and roast for an additional 10 minutes until Brussels sprouts are tender and artichokes are crispy.
  6. Assemble Salad: In a large salad bowl, combine drained chickpeas, tuna, capers, and toasted sliced almonds. Add the roasted Brussels sprouts and half of the lemon-shallot dressing, tossing thoroughly to coat everything. Add the roasted artichokes along with the remaining dressing and toss again to incorporate all flavors. Serve the salad warm for the best taste.

Notes

  • Toasting the almonds enhances their nutty flavor but can be skipped if short on time.
  • Patting artichokes dry before roasting ensures they get crispy instead of soggy.
  • This salad can be served warm or at room temperature.
  • For a vegan or dairy-free version, substitute Parmesan with nutritional yeast and omit the canned tuna or replace with canned salmon.
  • Optional fresh herbs and cooked grains add extra flavor and heartiness to the salad.
  • Store leftovers refrigerated in an airtight container for up to 2 days.

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