My recipe makes 2-4 servings. Double this recipe if you want to make more for your meal prep.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Salad
Servings: 2-4
Author: Jenné
Ingredients
1/2lblittle red potatoeshalved
1 1/2tbspextra virgin olive oil or avocado oil
1/2tspsalt + more to taste
1/2tsporegano
1/2tspgarlic powder
1/2tspblack pepper
1bunch fresh asparagus
6romaine leaves
6radicchio leavesor use more romaine, if you can’t find it
1 1/2cupscherry tomatoeshalved
1cupartichoke heartsfrom jar
1can chickpeasdrained and rinsed
1/4cupolivespitted and halved
2tbspcapers
parsleymint, basil, and/or fennel sprigs to garnish
Vegan nicoise salad dressing
1/4cupred-wine vinegar
2 1/2tbspminced shallot or red onion
1large garlic cloveminced and mashed
1tbspDijon mustard
1tbspmaple syrup
1tspdried thyme
1/2tspsalt + more to taste
1/3cupextra-virgin olive oil
Instructions
Preheat oven to 375°. Toss the potatoes with 1 tbsp of oil, then sprinkle on the oregano, garlic powder, and black pepper. Spread evenly onto the baking dish and roast 30-35 minutes, until tender.
Grill the asparagus on an indoor grill pan or outdoors. Or, toss in 1/2 tbsp of oil and roast along with the potatoes. Roast for 20 minutes.
Place the romaine and radicchio leaves onto your plate(s), then top with the roasted potatoes, asparagus, tomatoes, artichoke hearts, chickpeas, olives, and capers.
Combine the salad dressing ingredients in a jar with a lid and shake vigorously until creamy. If you don't have a jar, combine the ingredients (except the oil) in a bowl and whisk. Slowly add the oil as you whisk continuously.