Not just a boring, ordinary salad, CPK’s recipe is crisp, fresh, and packed full of flavor from sizzling sweet peppers, artichoke hearts, asparagus, and more! This recipe is a great way to spice up your salad game!
I always like to pile a mountain of vegetables, grains, and healthy fats on top of my greens to kick the taste up a notch and make sure I'm eating a well-balanced meal. This recipe is a great way to do that and branch away from the toppings that traditionally go on salads.
Roasted Vegetable Salad: California Pizza Kitchen Addition
Prep time: 5 min
Cook Time: 30 min
Category: Lunch, Dinner, Vegan
1 can artichoke hearts
10 asparagus stalks
½ red bell pepper
½ yellow bell pepper
½ cup trader joes frozen roasted corn (or regular canned corn)
5-10 sundried tomatoes
1-2 heads of romaine lettuce
Preheat the oven to 425ºF and prepare a baking sheet with parchment paper or a silicone mat.
Drain and rinse the artichoke hearts, set aside on a paper towel to dry
Cut the asparagus stalks in half and add them to the baking sheet.
Chop the bell peppers into half an inch strips and add them to the baking sheet.
Add the dried artichoke hearts to the baking sheet. Bake for 30 minutes.
In the meantime, chop the head of romaine lettuce and prepare the corn, sun-dried tomatoes, and avocado.
Once the veggies are done, add them to the romaine with the other prepared ingredients.
Add salt and pepper and your choice of dressing!
A creamy tahini dressing goes great with this! I usually just thin out 1 tablespoon of tahini with 1-2 tbs of water and add a squeeze of lemon juice.
I would love to see your recreations! Tag me on Instagram @nicolebolar.blog if you give this one a try!