Roasted Artichoke Salad

This warm salad will help you beat the last of the cold weather and welcome in spring flavors. The tangy-in-your-face flavor makes this a perfect side dish for protein.

For cost and time efficiency this recipe uses canned artichokes. However, feel free to swap in fresh artichokes if you have some extra time on your hands!

 

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Roasted Artichoke Salad

 

 

Prep Time10 minutes mins

Cook Time30 minutes mins

 

Course: Side Dish

Servings: 2

Calories: 140kcal

Ingredients

• 1 14 ounce can artichoke hearts drained
• 1 small-medium leek
• juice 1/2 lemon
• 1 tablespoon Dijon mustard
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 2 tablespoons fresh thyme leaves
• 1 tablespoon grated parmesan cheese
• fresh ground pepper to taste

Instructions

• Preheat oven to 375 degrees.
• Line a baking sheet with parchment paper, or use cooking spray. Set aside.
• Take leek and chop off all but 1" of the very green top. Freeze top for later use or vegetable stock. Slice the remaining leek in long thin strips (or any thin slice is fine). Wash thoroughly. Lay washed strips on the baking sheet, leaving space for the artichokes.
• Next to the leeks lay artichokes on the baking sheet so they are spaced out from one another. Roast artichokes and leeks for 30 minutes.
• While vegetables are roasting whisk lemon juice, dijon, balsamic vinegar and olive oil into a small mixing bowl and set aside.
• After 30 minutes take vegetables out of the oven and toss them into the bowl with the dressing while they are still warm. Divide mixture onto two serving plates and garnish with fresh thyme and grated parmesan and pepper.

Notes

Nutrition Facts:
servings: 2 serving size: about 1.5 cups

 

calories: 140g, fat: 8g, (saturated fat: 2g), cholesterol: 0, sodium: 400mg, protein: 3g, carbohydrates: 17g, sugar: 5g, fiber: 4g