ROASTED ARTICHOKE AND OLIVE SALAD
SUMMARY
Indulge in the harmonious blend of roasted artichokes and olives with our Roasted Artichoke and Olive Salad recipe. This easy-to-follow guide will lead you through crafting a mouthwatering dish that’s both wholesome and satisfying.
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Nutritions
Nutrition Facts
ROASTED ARTICHOKE AND OLIVE SALAD
Amount per Serving
Calories
280
% Daily Value*
Fat
22
g
34
%
Saturated Fat
4
g
25
%
Sodium
950
mg
41
%
Carbohydrates
18
g
6
%
Fiber
6
g
25
%
Protein
5
g
10
%
Vitamin C
35
mg
42
%
Iron
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Gather these fresh ingredients to create your Roasted Artichoke and Olive Salad:
- 2 large artichokes trimmed and quartered
- 1 cup 150g green olives, pitted and halved
- 1 cup 150g Kalamata olives, pitted and halved
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 lemon zest and juice
- 2 cups 60g arugula
- ½ cup 75g cherry tomatoes, halved
- ¼ cup 30g red onion, thinly sliced
- ¼ cup 30g feta cheese, crumbled
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, combine the trimmed artichoke quarters with 1 tablespoon of olive oil, dried oregano, salt, and pepper. Toss the artichokes until they are evenly coated with the seasonings.
- Place the seasoned artichokes on a baking sheet in a single layer. Roast them in the preheated oven for about 25 minutes or until they turn golden brown and are tender when pierced with a fork.
- While the artichokes are roasting, prepare the olive mixture. In a separate bowl, combine the green and Kalamata olives, lemon zest, lemon juice, and the remaining tablespoon of olive oil. Toss the mixture gently to marry the flavors.
- Once the artichokes are roasted to perfection, remove them from the oven and let them cool slightly.
- In a large serving bowl, assemble the salad. Start with a bed of fresh arugula, followed by the roasted artichokes, cherry tomatoes, red onion slices, and the olive mixture.
- Top the salad with crumbled feta cheese for an extra burst of flavor.
Notes
TIPS:
To trim the artichokes, remove the tough outer leaves and trim the stems. Cut each artichoke into quarters and remove the fuzzy choke using a spoon.
For a hint of sweetness, you can add a drizzle of honey to the olive mixture before tossing.
Feel free to customize your salad by adding toasted pine nuts or chopped almonds for added crunch. SERVING AND ENJOYING: Indulge in this Roasted Artichoke and Olive Salad as a light and satisfying meal on its own or pair it with grilled chicken or fish for a protein-packed feast. The combination of roasted artichokes, tangy olives, and zesty lemon will leave your taste buds dancing with delight. Serve it as a refreshing lunch or a delightful side dish at your next gathering. Get ready to experience a medley of flavors that will keep you coming back for more!
For a hint of sweetness, you can add a drizzle of honey to the olive mixture before tossing.
Feel free to customize your salad by adding toasted pine nuts or chopped almonds for added crunch. SERVING AND ENJOYING: Indulge in this Roasted Artichoke and Olive Salad as a light and satisfying meal on its own or pair it with grilled chicken or fish for a protein-packed feast. The combination of roasted artichokes, tangy olives, and zesty lemon will leave your taste buds dancing with delight. Serve it as a refreshing lunch or a delightful side dish at your next gathering. Get ready to experience a medley of flavors that will keep you coming back for more!
