Roasted artichokes nestled in a bed of wilted chard and paired with delicious and nutritious ingredients like white beans, pear and feta cheese. This Roasted Artichoke & White Bean Salad works well as a vegetarian main dish or as a side dish.
Roasted Artichoke & White Bean Salad
Prep time: 20 minutes | Cook time: 20-25 minutes | Serves: 4-6
Ingredients:
1 10-oz. jar whole artichoke hearts
¼ c. extra virgin olive oil, divided
½ t. dried oregano
Sea salt and black pepper, to taste
1 medium shallot, thinly sliced
2-3 garlic cloves, minced
2 medium bunches rainbow or green Swiss chard, stemmed and thinly sliced
3 T. balsamic vinegar
1 14-oz. can cannellini beans, rinsed and drained
1 medium red pear, chopped
¼ c. pine nuts, toasted
2 oz. Feta cheese, crumbled
¼ c. fresh parsley, chopped
Directions:
Preheat oven to 400°F and line a large, rimmed baking sheet with a piece of parchment paper or a Silicone baking mat.
Toss the artichoke hearts with a tablespoon of olive oil and the dried oregano in a large bowl. Generously season with salt and black pepper, to taste.
Arrange on the prepared baking sheet in a uniform layer without overcrowding and place in the pre-heated oven to roast until tender and slightly browned around the edges, approximately 20-25 minutes.
In the meantime, heat another tablespoon of olive oil in a large skillet over medium heat. Add the shallot and garlic and cook, stirring occasionally, until fragrant, approximately 2-3 minutes.
Stir in the Swiss chard and continue cooking, stirring occasionally, until the Swiss chard is just wilted, approximately 2-3 minutes.
In a small bowl, whisk together the remaining olive oil with the balsamic vinegar. Season with salt and black pepper, to taste, and stir to combine. Set aside.
When done roasting, remove artichokes from oven and set aside.
To assemble, arrange the wilted Swiss chard on the bottom of a serving bowl or platter and top with the cannellini beans, roasted artichoke hearts, and the red pear.
Sprinkle the toasted pine nuts, crumbled Feta, and fresh parsley on top.
Finish with a drizzle of the homemade balsamic dressing before serving.
Enjoy!
Roasted Artichoke & White Bean Salad
Ingredients
- 1 10- oz. jar whole artichoke hearts
- ¼ c. extra virgin olive oil, divided
- ½ t. dried oregano
- Sea salt and black pepper, to taste
- 1 medium shallot, thinly sliced
- 2-3 garlic cloves, minced
- 2 medium bunches rainbow or green Swiss chard, stemmed and thinly sliced
- 3 T. balsamic vinegar
- 1 14- oz. can cannellini beans, rinsed and drained
- 1 medium red pear, chopped
- ¼ c. pine nuts, toasted
- 2 oz. Feta cheese, crumbled
- ¼ c. fresh parsley, chopped
Instructions
- Preheat oven to 400°F and line a large, rimmed baking sheet with a piece of parchment paper or a Silicone baking mat.
- Toss the artichoke hearts with a tablespoon of olive oil and the dried oregano in a large bowl. Generously season with salt and black pepper, to taste.
- Arrange on the prepared baking sheet in a uniform layer without overcrowding and place in the pre-heated oven to roast until tender and slightly browned around the edges, approximately 20-25 minutes.
- In the meantime, heat another tablespoon of olive oil in a large skillet over medium heat. Add the shallot and garlic and cook, stirring occasionally, until fragrant, approximately 2-3 minutes.
- Stir in the Swiss chard and continue cooking, stirring occasionally, until the Swiss chard is just wilted, approximately 2-3 minutes.
- In a small bowl, whisk together the remaining olive oil with the balsamic vinegar. Season with salt and black pepper, to taste, and stir to combine. Set aside.
- When done roasting, remove artichokes from oven and set aside.
- To assemble, arrange the wilted Swiss chard on the bottom of a serving bowl or platter and top with the cannellini beans, roasted artichoke hearts, and the red pear.
- Sprinkle the toasted pine nuts, crumbled Feta, and fresh parsley on top.
- Finish with a drizzle of the homemade balsamic dressing before serving.
- Enjoy!
Nutrition Information:
Yield:
6Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.
