This Summer Garden Roasted Salad with baby artichokes and asparagus is also an antipasto summer platter. This delicious array of summer fresh produce, straight from my garden, is one of my favorite summertime dishes.
While it is a salad… it’s also a platter filled with roasted veggies that invites everyone at the table to participate and serve themselves from a common plate.
Whole Foods describes the perfect antipasto plate as this: “When it’s done right, an antipasto plate will bring a relaxed spirit and friendly, casual conversation to your meal. No matter the occasion, serving antipasto is the perfect way to slow things down and savor great food at a dinner, picnic, cocktail party—you name it.”
This salad is more of a style than a particular recipe. It changes from week to week, and certainly month to month as veggies come in and out of season. Usually also supplementing from trips to the market on produce I simply can’t pass up.
The dressing… I love. So it usually stays the same.
Begin by cleaning, trimming and blanching the artichokes. Afterward, they are added to a sheet pan and roast a remaining few minutes in the oven. Remember, with baby artichokes, you get to avoid the prep from removing the chokes from inside of the artichoke.
The asparagus, beats and snow peas begin roasting in the oven for 10 minutes. Once the artichokes are finished blanching, they along with the pea pods and spring onions get a final 5-minute roast before cooling and adding to the salad.
This Summer Garden Roasted Salad with baby artichokes and asparagus is also an antipasto summer platter. A delicious array of summer fresh produce, straight from my garden, and one of my favorite summertime dishes.
4 cups fresh kale, washed and trimmed if necessary
1/2 head purple cabbage, sliced thinly
4 to 5 baby artichokes, halved
1 clove garlic, minced
1/3 cup olive oil
1 bunch asparagus, cut into 2-inch pieces
2 beats, thinly sliced
1 cup fresh pea pods
4–5 green onions or spring onions, halved
2 carrots, sliced very thinly
1/2 cup berries (blueberries, raspberries, strawberries)
Balsamic Honey Vinaigrette
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon honey
1/4 to 1/2 teaspoon red pepper flakes (optional)
salt and black pepper to taste
chive flowers (or other edible flowers)
fresh mint leaves
Bring a medium pot of water to boil for the artichokes and preheat the oven to 425 degrees.
Clean and trim the baby artichokes by removing the dark-green outer leaves until only the pale, tender inner leaves remain. Cut off about a 1/4 inch off of the top of the artichoke, snip off any remaining sharp tips. Trim the stem end of the artichoke and slice it in half. Add the prepared artichokes to the pot of boiling water. Let cook until tender, about 6 minutes. Drain and pat dry.
Mix together freshly squeezed lemon juice, garlic, and olive oil in a small bowl and set aside.
While the artichokes are cooking, coat a baking sheet with the olive oil mixture. Layer thinly sliced beets and asparagus onto the baking sheet. Brush veggie tops with olive oil mixture and roast for 10 minutes. Add the cooked artichokes, fresh pea pods and spring onions to the baking sheet, brush with remaining olive oil mixture and roast another 5 minutes or until veggies are tender.
Remove from the oven and let cool to room temperature; prepare the salad greens.
Assemble the Salad:
On a large platter, toss together the kale and purple cabbage. Add the roasted artichokes, asparagus, beets, peas and spring onions on top of the salad. Sprinkle with carrots and blueberries, garnish with chive flowers, pea shoots, and fresh mint leaves. Serve with the balsamic honey dressing (below).
Balsamic Honey Vinaigrette:
In a glass jar, combine the olive oil, balsamic vinegar, honey, red pepper flakes, and a pinch of salt and pepper. Top the jar and shake well. Adjust seasoning as needed. This will keep refrigerated up to a week.
Mix and match veggies as they produce in the garden… or the farmers’ market.