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Healthy Hearts Salad


  • 1 9 oz box frozen artichoke hearts thawed
  • 1 teaspoon olive oil
  • 1 14 oz can hearts of palm 1/4 inch slice
  • 3/4 cup halved grape tomatoes
  • 2 tablespoons capers
  • 1/4 cup toasted and chopped walnuts
  • 1 8 oz box organic romaine hearts torn into 1 inch pieces
  • 2 tablespoons shredded parmesan or vegan parmesan


  • Squeeze excess moisture from thawed artichokes and cut into half. Place on a parchment lined sheet tray, in a single layer. Drizzle artichoke with olive oil and season with salt and pepper to taste. Roast at 400 degrees for 30-35 minutes, until brown and caramelized.
  • While artichokes are roasting, make the dressing.
  • In a large bowl, add roasted artichokes, hearts of palm, grape tomatoes, capers and toasted walnuts. Drizzle with 1/4 cup of the dressing and gently toss to combine.
  • Place romaine hearts on a large platter or divide among six salad plates. Top with the dressed vegetable mixture and sprinkle with parmesan cheese. Serve the remaining dressing on the side.

1/2 cup extra-virgin olive oil
4 tablespoons champagne vinegar
1 teaspoon seeded Dijon mustard
1/2 teaspoon sweet paprika
2 teaspoons honey
1 garlic clove, grated
Sea salt and pepper to taste

Combine all ingredients in a cruet or jar with a tight fitting lid. Shake to combine and chill until ready to serve.