If you’re on the hunt for a vibrant, satisfying salad that sings with layers of flavor, you’ve got to try this Artichoke and White Bean Salad with Roasted Brussels Sprouts Recipe. Perfectly roasted artichoke hearts paired with tender Brussels sprouts, creamy white beans, and a zesty lemon finish make every bite a celebration. It’s one of those dishes that feels both fresh and hearty, ideal for a quick lunch or a side that shines alongside your favorite main course. Trust me, once you make this salad, it’ll become one of your go-to recipes for whenever you want something wholesome and delicious without fuss.
Ingredients You’ll Need
This Artichoke and White Bean Salad with Roasted Brussels Sprouts Recipe comes together with a handful of simple, wholesome ingredients. Each one plays a crucial role, adding distinct flavors and textures—from the nutty roasted artichokes and sharp parmesan to the crisp Brussels sprouts and creamy beans.
- Artichoke hearts: Use canned artichokes, drained and patted dry to ensure they roast beautifully and crisp up perfectly.
- Olive oil: Divided into two portions, it’s essential for roasting and sautéing, enriching each ingredient with a silky, savory touch.
- Sea salt: Split between roasting and seasoning, it lifts all the flavors and adds a subtle crunch.
- Ground black pepper: Just the right kick to balance the creamy and bright elements.
- Parmesan cheese: Adds a nutty, salty crust on your roasted artichokes that will have you savoring every mouthful.
- Shallot: Thinly sliced, these bring a mild onion flavor with a bit of sweetness to the sauté.
- Garlic: Minced garlic gives your Brussels sprouts and beans a fragrant, warming punch.
- White beans: Canned and rinsed, they offer a creamy texture that complements the hearty vegetables.
- Brussels sprouts: Shredded so they cook quickly and maintain a fresh, crunchy bite.
- Fresh lemon juice: The final bright note, it makes the salad sing with refreshing acidity.
How to Make Artichoke and White Bean Salad with Roasted Brussels Sprouts Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 425 degrees F. This high temperature is key to roasting your artichokes to golden perfection, giving them a lovely caramelization that’s full of flavor and texture.
Step 2: Prepare the Artichokes
Drying your canned artichoke hearts with a paper towel is more important than it sounds. Removing excess moisture helps them crisp up nicely when roasted, preventing sogginess and encouraging browning.
Step 3: Season and Roasting Prep
Give those artichokes a good toss with 1 tablespoon of olive oil, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. This simple seasoning highlights their natural flavors and sets the stage for roasting magic. Lay them out cut side down on a parchment-lined baking sheet to ensure even roasting.
Step 4: Roast the Artichokes
Slide the artichokes into the oven and roast for 20 minutes. You’ll notice they start to turn a beautiful golden brown, smelling nutty and irresistible as they cook.
Step 5: Add Parmesan Topping
After 20 minutes, pull the artichokes out and flip them over carefully. Sprinkle shredded parmesan cheese on top, then pop them back in for another 5 minutes. The cheese melts and crisps into a luscious, savory crust that takes the salad to the next level.
Step 6: Sauté Aromatics
While the artichokes roast, heat the remaining olive oil in a skillet. Add the shallots and garlic, sauteing just about a minute until fragrant and translucent, which builds the flavor base for the Brussels sprouts.
Step 7: Cook Brussels Sprouts and Beans
Toss in the shredded Brussels sprouts and cook for 3 minutes, stirring occasionally to soften them slightly while still keeping crunch. Add in the white beans and heat through for 1 minute. This step melds the textures and warms the beans just right without turning mushy.
Step 8: Combine and Dress
Transfer the sautéed Brussels sprouts, beans, and roasted artichokes into a big bowl or your favorite serving dish. Gently toss everything to mix, then finish with a generous squeeze of fresh lemon juice for that zesty brightness that wakes up all the ingredients.
How to Serve Artichoke and White Bean Salad with Roasted Brussels Sprouts Recipe
Garnishes
Sprinkle some freshly chopped herbs like parsley or basil for a pop of color and freshness. A few extra shavings of parmesan can add a salty, creamy surprise on top. For a little extra crunch and nuttiness, toasted pine nuts or walnuts are fantastic additions.
Side Dishes
This salad pairs beautifully with a grilled chicken breast or pan-seared salmon for a balanced meal. It can also stand on its own as a light lunch or alongside crusty artisan bread to soak up every last bit of lemony flavor.
Creative Ways to Present
Serve this salad in rustic bowls to highlight the textures and colors, or plate it on a large platter for a family-style meal. For a fun twist, stuff the salad into pita pockets or wrap it in large lettuce leaves for a hand-held treat that’s perfect for picnics or casual gatherings.
Make Ahead and Storage
Storing Leftovers
This Artichoke and White Bean Salad with Roasted Brussels Sprouts Recipe keeps incredibly well in the fridge for up to 3 days when stored in an airtight container. The flavors even deepen overnight, making it a perfect make-ahead dish.
Freezing
Because of the fresh lemon juice and delicate texture of the sautéed veggies, freezing isn’t recommended. The salad components might lose their vibrant texture and fresh flavor when thawed.
Reheating
If you prefer your salad warm, gently reheat it in a skillet over low heat just until warmed through. Avoid microwaving directly as it can make the Brussels sprouts mushy and the beans dry out.
FAQs
Can I use fresh artichokes instead of canned?
Absolutely! Fresh artichokes will add even more vibrant flavor, though they require more prep. Blanch and trim them thoroughly before roasting to ensure they cook evenly and stay tender.
Is it possible to make this recipe vegan?
Yes, simply omit the parmesan cheese or substitute it with a vegan cheese alternative or nutritional yeast for that cheesy flavor without dairy.
Can I prepare the salad without roasting the artichokes?
While you can skip roasting, the roasting process adds fantastic depth and a slight crispness that really elevates the salad. Using raw or just drained artichokes will give a milder flavor and softer texture.
What type of white beans work best?
Canned cannellini or great northern beans are perfect for this recipe because of their creamy texture and mild flavor, which complements the roasted vegetables beautifully.
How can I make the Brussels sprouts less bitter?
Shredding the Brussels sprouts thinly and sautéing them quickly helps reduce bitterness. Adding a little squeeze of lemon juice at the end also brightens and balances their flavor wonderfully.
Final Thoughts
There’s something truly special about this Artichoke and White Bean Salad with Roasted Brussels Sprouts Recipe. It’s a delightful harmony of textures and tastes that feels both nourishing and indulgent at the same time. Whether you’re looking for a quick weekday lunch or an elegant side for dinner, this salad delivers every single time. Give it a try—you just might find your new favorite way to enjoy seasonal veggies with a delicious twist!
Print
Artichoke and White Bean Salad with Roasted Brussels Sprouts Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and healthy Artichoke White Bean Salad featuring roasted artichoke hearts with parmesan, sautéed Brussels sprouts, white beans, shallots, and garlic, all tossed with fresh lemon juice for a bright finish. This dish combines the creamy texture of beans with the savory roasted flavors and crisp vegetables, making a nutritious and satisfying salad perfect for a light lunch or side.
Ingredients
Roasted Artichokes
- 1 (14 ounce) can artichoke hearts, drained
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/3 cup shredded parmesan cheese
Sautéed Vegetables and Beans
- 1 tablespoon olive oil
- 1 shallot, thinly sliced
- 2 cloves garlic, minced
- 1 (14 ounce) can white beans, drained and rinsed
- 2 cups shredded Brussels sprouts
Finishing
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon sea salt (for seasoning the brussels sprouts and beans as preferred)
Instructions
- Preheat the Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the artichokes.
- Prepare Artichoke Hearts: Pat the artichoke hearts dry carefully with a paper towel to remove excess moisture, which helps them roast better.
- Season Artichokes: Toss the artichokes with 1 tablespoon olive oil, 1 teaspoon sea salt, and 1/2 teaspoon black pepper to ensure they are well-coated for roasting.
- Roast Artichokes: Arrange the artichokes in a single layer cut side down on a parchment-lined baking sheet. Roast in the oven for 20 minutes until they start turning golden.
- Add Parmesan Cheese and Finish Roasting: Remove the artichokes, flip them over gently, and sprinkle shredded parmesan cheese on top. Return to oven and bake for an additional 5 minutes until the cheese is melted and lightly browned.
- Sauté Shallots and Garlic: While the artichokes roast, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the thinly sliced shallots and minced garlic and sauté for 1 minute until fragrant.
- Sauté Brussels Sprouts and Beans: Add shredded Brussels sprouts to the skillet and cook for 3 minutes, stirring occasionally. Then add the white beans and heat through by sautéing for 1 more minute.
- Toss and Serve: In a large bowl or serving plate, combine the roasted artichokes, sautéed Brussels sprouts, and white beans. Gently toss everything together, then drizzle with freshly squeezed lemon juice. Serve immediately for the best flavor and freshness.
Notes
- You can substitute shredded kale or cabbage for Brussels sprouts if preferred.
- If parmesan cheese is not desired, you can use a vegan cheese alternative to keep the dish vegetarian.
- For additional tang, add a splash of balsamic vinegar along with the lemon juice before serving.
- This salad can be served warm or at room temperature, making it versatile for any season.
- To reduce sodium, opt for low-sodium canned beans and artichoke hearts.
