Break out of your garden-salad-with-balsamic rut and toss together this roasted artichoke and goat cheese salad instead! With thinly sliced white onion, toasted pine nuts, and a sprinkle of freshly grated Parmesan, this salad is scores a 10/10 on flavor and texture. As for the dressing? Use the marinade liquid from the marinate artichokes with a bit of olive oil and lemon juice or Champagne vinegar for a flavorful and healthy homemade vinaigrette. Go ahead and pour a glass of chilled Sauvignon Blanc to go with it – balance!
Roasted Marinated Artichokes Will Blow Your Mind
No, seriously – roasted marinated artichokes are one of the best things you’ll taste whether you’re tossing them on a salad like this one or enjoying them as a snack. They pack so much flavor into whatever recipe you’re using them for. It is extremely easy to make roasted artichokes, too.
All you need to do is grab a jar of marinated artichokes from your local grocery store. They’re relatively inexpensive so might as well stock up while you’re at it. You simply preheat your oven to 425°F, line a baking sheet with parchment paper, drain the artichokes from the liquid, and spread the artichokes out on the parchment paper before roasting for about 15-20 minutes or until they’re golden and crisp. Roasting the artichokes adds a seriously satisfying crunch. Look at that beautiful browning!
Artichoke Marinade Makes For An Easy, Versatile Salad Dressing
Don’t even think about discarding that marinade liquid from the artichokes! It’s the perfect shortcut to a flavorful vinaigrette. It’s light, a little tangy, and can be used in a variety of different salads so you can make a batch from a single jar and keep it on hand for a week or so. Simply do equal parts marinade liquid and olive oil (there are roughly 10 tablespoons of liquid in the jars I buy) and then add in a juice of a whole lemon. Alternatively you could add in Champagne vinegar to bring some additional acid. Making this dressing isn’t an exact science but instead more of an art form, so taste as you go and add in more acid or more oil as you see fit. Experiment with other spices – I’ve even added in a few tablespoons of dijon mustard one time which was excellent as well.
Pour a Glass of Chilled Sauv Blanc Alongside This Salad
As you may have learning from my Quick Guide to Salad Wine Pairings, you can totally pair wines with salad even though it’s not something you see everyday. Keep it light and acidic to cut through fatty dressings and to complement the bright acidity of fresh fruits and vegetables in vinaigrettes. Sauvignon Blanc is always a salad’s best friend – especially for this roasted artichoke and goat cheese salad.
While you’re at it, serve this salad as a first course to this Summer Squash and Zucchini Pizza. With goat cheese, white onion, and pine nuts, the flavors complement perfectly and you can use any leftover ingredients from the salad on the pizza. Sauvignon Blanc pairs beautifully with both the salad and the pizza as well. No need to buy a hundred different ingredients for this curated meal!
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Roasted Artichoke and Goat Cheese Salad
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2–4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Spring mix with roasted marinated artichokes, toasted pine nuts, thinly sliced white onion, goat cheese, and a sprinkle of freshly grated Parmesan. Reserve artichoke marinade liquid for a delicious, versatile salad dressing!
Ingredients
- 1 bag of spring mix greens
- Roughly 1/4 cup toasted pine nuts
- 1/2 white onion, very thinly sliced
- One 8–12 ounce jar marinated artichokes, drained (reserve liquid)
- Goat cheese
- Parmesan cheese
- Black pepper to taste
Instructions
The Salad
- Pre-heat oven to 425°F and line a baking sheet with parchment paper.
- Drain marinated artichokes and set the reserved liquid aside. Place artichokes on parchment paper and roast for 15-20 minutes, or until browned and crisp.
- Add spring mix or greens of your choosing into a large salad serving bowl.
- Thinly slice the white onion, ideally using a mandoline. You want them to be as thin as possible so they don’t overpower the rest of the ingredients. Add the onions to the salad serving bowl.
- Toast the pine nuts if they aren’t already – simply spread a thin layer of pine nuts in a pan and let toast over medium heat for just a minute or even less. They can burn super easily so keep a strict eye on them! Add them to the salad serving bowl.
- Remove artichokes from the oven when ready and add them along with crumbles of the goat cheese to the salad serving bowl.
- Top with freshly grated Parmesan and some cracked black pepper.
- Add dressing and toss. See below for dressing recipe.
The Dressing
- Reserve the marinade liquid from the jar of marinated artichokes.
- Add in an equal amount of extra virgin olive oil to the marinade liquid.
- Using either lemon juice or Champagne vinegar, add some acid to this 1:1 marinade-olive oil mix. A good ratio to follow is 5 tablespoons of marinade-olive oil mix to 2 tablespoons of lemon juice or Champagne vinegar. Taste as you go and add in acid slowly until it tastes just right to you!
- Feel free to experiment with additional spices. I love incorporating Dijon mustard into this vinaigrette.
- Whisk together until fully emulsified then drizzle desired amount over salad. Toss to coat and serve!
Sydney is a 29-year old American living between France and Italy. She has a WSET Level 2 certification in wine, along with a degree in environmental engineering and an MBA. She loves exploring local farmer’s markets, haunting her favorite wine bar, and discovering new restaurants.
