Roasted Antipasto Salad with Artichokes, Beets, and Asparagus
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This roasted Antipasto Salad with baby artichokes and asparagus is a delicious summer platter filled with the season’s best vegetables. A delicious array of fresh produce, straight from my garden, is one of my favorite summertime dishes.
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While it is a salad… It’s also a platter filled with roasted veggies that invite everyone at the table to participate and serve themselves on a common plate.
Whole Foods describes the perfect antipasto plate: “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. I usually also supplement from trips to the market on produce I simply can’t pass up.
The dressing… I love. So it usually stays the same.
Ingredients in this Antipasto Salad
You will find ingredient measurements in the recipe card at the bottom of this post, but here is a list of what I most often include in this roasted salad.
- Greens: I often use fresh kale, but any greens in season would work well.
- Cabbage: Purple or red cabbage is my first choice for color, but use your favorite cabbage or something that is in season and looks fresh and delicious.
- Baby artichokes: be sure to use baby artichokes.
- Asparagus
- Beets
- Fresh pea pods (or snow peas)
- Spring onions or green onions
- Carrots
- Berries like blueberries, raspberries, or strawberries (whatever is in season)
How to Make This Antipasto Salad
Step-by-step instructions are in the recipe card below, but here you will find an overview of some key ingredients.
Baby Artichokes:
Begin by cleaning, trimming, and blanching the artichokes. Afterward, they are added to a sheet pan and roasted in the oven for the remaining few minutes. Remember, with baby artichokes, you can avoid the prep by removing the chokes from the inside.
Roasted Vegetables:
Roast asparagus, beets, and snow peas 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.
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Roasted Antipasto Salad with Artichoke, Beets, and Asparagus
Ingredients
- 4 cups fresh kale washed and trimmed if necessary
- 1/2 head purple cabbage sliced thinly
- 4 to 5 baby artichokes halved
- 1 lemon halved
- 2 cloves garlic minced
- 1/3 cup olive oil
- 1 bunch asparagus cut into 2-inch pieces
- 2 beets 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
Garnish
- chive flowers or other edible flowers
- pea shoots
- fresh mint leaves
Instructions
- Bring a medium pot of water to boil for the artichokes and preheat the oven to 425 degrees.
Baby Artichokes:
- 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.
Roast Vegetables:
- 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.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.