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Roasted Artichoke and Mozzarella Salad


This unique Roasted Artichoke and Mozzarella Salad is so flavorful. It's a hearty salad you can serve as a side or main dish.

Quick and easy to make, this scrumptious salad provides 14 grams of protein per serving. The combination of artichokes with mozzarella sets the foundation for a dish that will delight your tastebuds.

Course Salad
Cuisine American/Canadian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 429 kcal

Ingredients

  • ¼ cup extra virgin olive oil divided
  • 1 14- oz. can or jar artichoke hearts drained and rinsed
  • 1 tsp dried Italian seasoning divided
  • 2-3 garlic cloves minced
  • Sea salt and black pepper to taste
  • 3 cups fresh arugula
  • 1 pint cherry or grape tomatoes cut in half
  • 1 medium red onion cut in half and sliced
  • 3 Tbsp capers drained
  • 3 Tbsp fresh parsley chopped
  • 2 Tbsp fresh basil thinly sliced
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 8- oz. small fresh Mozzarella balls cut in half
  • Sprigs of fresh herbs for garnish

Instructions

  1. Preheat oven to 400°F and line a large, rimmed baking sheet with a piece of parchment paper or a Silpat® baking mat.
  2. Pat the artichoke hearts dry and transfer to a large bowl. Add one tablespoon olive oil, ½ teaspoon Italian seasoning, and the minced garlic. Season with salt and black pepper, to taste. Toss to combine.
  3. Arrange seasoned artichokes on the prepared baking sheet in a single, uniform layer and place in the pre-heated oven to roast until tender and slightly browned around the edges, approximately 20-25 minutes.
  4. While the artichokes roast, combine the fresh arugula, tomatoes, red onion, capers, and fresh herbs in a large salad bowl. Set aside.
  5. In a small bowl, combine the remaining olive oil with the balsamic vinegar, fresh lemon juice, Dijon mustard, and remaining Italian seasoning. Season with salt and black pepper, to taste, and whisk together until emulsified. Set aside.
  6. Remove the artichokes from the oven and cool for several minutes before adding to the salad. Toss to combine and top with fresh Mozzarella. Garnish with fresh herbs, if using, and serve immediately with the balsamic dressing. Enjoy!
Nutrition Facts
Roasted Artichoke and Mozzarella Salad

Amount Per Serving
Calories 429 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 7g44%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 20mg7%
Sodium 647mg28%
Potassium 402mg11%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 7g8%
Protein 14g28%
Vitamin A 2322IU46%
Vitamin C 60mg73%
Calcium 289mg29%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.