You might be tired of salads after a summer probably full of them, but this Roasted Artichoke Vegetable Salad might just make you want to make one more salad to finish off the season. Full of chunky vegetables and fresh herbs you can’t go wrong here.
My Sister came for her yearly summer visit in July. The day I drove to the city to pick her up from the airport, I spent the morning running errands, and doing some shopping before her flight came in. My last stop was my favorite gluten-free vegan bakery in Seattle, The Flying Apron. It is so nice to be able to go into a restaurant and be able to order anything, without first checking the ingredients. My best-loved item they make, are their cinnamon rolls, so popular, that if you’re not there in the morning, they’re gone, they fly off the shelves. Soups and salads, breads, muffins, cookies and cakes are all in the showcases, so you can see the problem of not ordering a boat load of goodies.
On this particular day they had a summer vegetable salad, it was amazing and hit the spot for a lunch on the go. This salad was inspired by that outing, but where they called it a summer salad, I have chosen to call it Roasted Artichoke Vegetable salad. I don’t think it should be limited to just summer. Anytime of year is perfect, with the vegetables roasted in your oven or on the grill.
I imagine you don’t have to limit yourself to just the vegetables listed in this recipe for Roasted Artichoke Vegetable Salad. You could leave out one ingredient and add something else you have on hand, change it up a little. You get the idea, although I think this blend makes a pretty appealing salad.
So I hope you’re open to creating one more salad for the summer. Better yet make this one in the fall when the days have gotten shorter, there’s a chill in the air, and you just want to relish in the memories of the summer just past.
Prep Time: 30 minutes
Cook Time: 40 minutes