Vegan Roasted Artichoke Salad with Sesame Seed Vinaigrette

Here's Why This Recipe Works

My top 3 favorite reasons:

1. Easily Customizable With Extra Toppings
2. Can Be Prepared In About 30 Minutes
3. Made With Clean, Real Food Ingredients

Today, I'm going to show you how to make an easy meal that can be made on a sheet pan + parchment paper and is a base for a healthy salad that you can customize however you'd like.

We're going to season and roast artichokes, whip up a tangy vinaigrette and toss it over a bed of organic mixed salad greens.  

You can keep it simple and enjoy your salad just like that or you can add your favorite salad toppings like tomatoes, cucumbers, olives, onions, slivered almonds, hemp seeds, sesame seeds, etc.

You could even combine my other sheet pan veggie recipe, Clean Eating Roasted Veggie Medley, in the oven while you're roasting the artichokes and make a roasted mixed veggie salad!

This recipe is really simple to make, isn't a heavy meal, and clean up is tossing your parchment paper and cleaning the bowl for the dressing.  

That's it!  No heating up the stove, pots, etc.

Quick note:  I never use aluminum foil, so I highly recommend that you use unbleached parchment paper (in this recipe and all recipes) in place of aluminum foil, especially when heating something in the oven.

Hope you enjoy my healthy plant-based salad that's vegan, gluten-free, dairy-free, soy-free, nut-free, lectin-free, alkaline, paleo-friendly, contains no refined sugar, and is Medical Medium® compliant.

Karielyn's Expert Tips + Ingredient Substitutions

Here are some of my expert tips to make this recipe perfectly:

Artichokes: Make sure your artichokes do not contain citric acid.

Mixed Salad Greens: Feel free to use your favorite salad greens and add more if you'd like.

Avocado Oil: This can be substituted with organic extra-virgin olive oil.

Seasonings: Feel free to adjust the amount of each seasoning to your preference.

Lemon Juice: Freshly squeezed lemon juice will give the best flavor and nutrients since it hasn't been pasteurized, but you could also substitute it with store-bought organic lemon juice.

Shallot: I added the shallot because it gives the vinaigrette a subtle onion flavor without overpowering it with onion, but if you can find or don't have a shallot, you can finely dice a regular onion. 

Maple Syrup: This can be substituted with organic date syrup or organic coconut nectar. It can also be omitted if you prefer the vinaigrette to not have a sweet taste.

Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.

Optional Toppings: Add whatever other toppings you like (example: tomatoes, cucumbers, olives, asparagus, diced red onions, slivered almonds, sesame seeds, hemp seeds, etc.)

Serving Size: This recipe will make approximately (4) cups of salad. Nutritional information is for (2) cups which is (1) serving.

Want More Healthy Plant-Based Salad Recipes?  

Check out these:

• Clean Eating Vegan Greek Salad
• Vegan Taco Salad with Creamy Cilantro Lime Dressing
• Watermelon Basil Salad with Fresh Basil Vinaigrette 
• or my CLEAN EATING Cookbook with 75+ plant-based recipes made with clean, real food ingredients just like this one that you will love!

Did You Make This Recipe?

I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂

Vegan Roasted Artichoke Salad with Sesame Seed Vinaigrette

{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Nut-Free | Lectin-Free* | Paleo-Friendly | No Refined Sugar | Medical Medium® Compliant }

5 from 2 votes

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Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yields: 2 servings

Calories : 262

Equipment

• Unbleached Parchment Paper
• Cookie Sheet
• Small Mixing Bowl
• Small Whisk

Ingredients

For the artichokes:

• ▢ 1 can artichoke hearts (14-ounce BPA-free can, drained + chopped)
• ▢ 2 teaspoons 100% pure avocado oil

For the seasoning:

• ▢ 1/8 teaspoon organic ground black pepper
• ▢ 1/8 teaspoon organic ground garlic powder
• ▢ 1/8 teaspoon organic ground paprika
• ▢ 1/8 teaspoon Himalayan pink salt

For the vinaigrette:

• ▢ 1 tablespoon organic sesame seeds
• ▢ 2 tablespoons 100% pure avocado oil
• ▢ 2 tablespoons organic lemon juice (freshly squeezed)
• ▢ 1 tablespoon organic shallot (finely diced)
• ▢ 1 tablespoon organic maple syrup*
• ▢ 1/8 teaspoon Himalayan pink salt
• ▢ 1/8 teaspoon organic ground black pepper

For the salad:

• ▢ 4 cups organic mixed salad greens

US Customary - Metric

Instructions

• Preheat oven to 425 degrees Fahrenheit.
• Prepare a cookie sheet lined with parchment paper, then set aside.

Prepare the seasoning:

• Add all the ingredients for the seasoning to a small bowl and stir until well combined.
• Taste and adjust the seasonings to your preference, then set aside.

Prepare the artichokes:

• Drain the can of artichokes, cut off the tips and cut into half or quarter pieces, whichever you prefer.
• Add the artichokes to a medium-size mixing bowl with the avocado oil and toss until they are coated and the avocado oil is evenly distributed.
• Sprinkle the seasoning evenly over the artichokes and gently toss to make sure all pieces are covered with the seasoning.
• Transfer the seasoned artichokes to the prepared cookie sheet and roast at 425 degrees Fahrenheit for 25-30 minutes, tossing them halfway through and taking care not to over bake and burn.

Prepare the vinaigrette:

• While the artichokes are roasting, add all ingredients for the vinaigrette to a small bowl and whisk together until they are well combined.  
• Taste and adjust seasonings to your preference, then set aside. 

Assembly:

• Add 2 handfuls of mixed salad greens to each serving plate and top with the roasted artichokes.
• Optional:  Add whatever other toppings you like (example: tomatoes, cucumbers, olives or lectin-free toppings like red onions, slivered almonds, sesame seeds, hemp seeds, etc.) 
• Drizzle with the sesame seed vinaigrette.

Recipe Notes

Artichokes: Make sure your artichokes do not contain citric acid.

Mixed Salad Greens: Feel free to use your favorite salad greens and add more if you'd like.

Avocado Oil: This can be substituted with organic extra-virgin olive oil.

Seasonings: Feel free to adjust the amount of each seasoning to your preference.

Lemon Juice: Freshly squeezed lemon juice will give the best flavor and nutrients since it hasn't been pasteurized, but you could also substitute it with store-bought organic lemon juice.

Shallot: I added the shallot because it gives the vinaigrette a subtle onion flavor without overpowering it with onion, but if you can find or don't have a shallot, you can finely dice a regular onion. 

Maple Syrup: This can be substituted with organic date syrup or organic coconut nectar. It can also be omitted if you prefer the vinaigrette to not have a sweet taste.

Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.

Optional Toppings: Add whatever other toppings you like (example: tomatoes, cucumbers, olives, asparagus, diced red onions, slivered almonds, sesame seeds, hemp seeds, etc.)

Serving Size: This recipe will make approximately (4) cups of salad. Nutritional information is for (2) cups which is (1) serving.

Nutrition Information

Serving: 1svg | Calories: 262kcal | Carbohydrates: 17g | Protein: 3g | Fat: 21g | Sodium: 741mg | Fiber: 4g | Sugar: 9g | Calcium: 90mg

Course:Main Course,Salad,Side Dish

Cuisine:American

Recipe Author: Karielyn Tillman

Did You Make This Recipe?Leave a Rating + Comment Below!

Karielyn Tillman

Hi, I'm Karielyn! I'm the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home™ website since 2012. I specialize in creating easy, healthy plant-based and Medical Medium® compliant recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.