Most days of the week, you’ll find me devouring vegetable-rich meals that reflect what’s in season—a surefire way to savor delicious, nutrition-packed, exciting lunches and dinners even when I’m short on time. There are limitless variations on a spring salad thanks to the bounty of fruits and vegetables to choose from. And thanks to Salad Seasons, Sheela Prakash’s inspired new cookbook, I’ve been experimenting with some new favorites. Bursting with colorful salads that never feel repetitive, this book makes me excited to create big colorful bowls that deliver a powerful dose of nutrients, and (just as important) bring joy to all the senses.
Warm Spinach-Artichoke Salad with Quinoa Crunchies
If the onset of spring has you excited to embrace this way of cooking, here’s how to start: first, scoop up your copy of Salad Seasons and discover genius flavor combinations that will make you swoon. And second, try this Warm Spinach-Artichoke Salad with Quinoa Crunchies. With a short list of simple ingredients, this is one you can whip up last-minute, and the final dish tastes much more complex than the sum of its parts.
I think it makes a perfect main-course lunch or a genius side for any warm-weather dinner party. Scroll on for Sheela’s recipe, and the not-so-secret shortcut that makes this spinach-artichoke salad super easy without sacrificing flavor.
The Not-So-Secret Ingredient: Marinated Artichoke Hearts
Sheela credits this salad’s unique, seasonal flavor to the use of jarred artichoke hearts. “While it’s hard to beat the flavor and texture of fresh spring artichokes,” she writes in the recipe’s headnote, “they’re a bit tedious to work with and they’re not always readily available.” Of course, there’s no better time than spring to enjoy artichokes’ earthy taste. By using marinated artichoke hearts, Sheela notes that you’re not only streamlining your spring cooking, but your salad will benefit from the brown, crisp edges artichokes develop when roasted.
To finish off your salad, Sheela tosses the roasted artichoke hearts with baby spinach leaves. Then, she adds this recipe’s supporting star: crispy-crunchy quinoa. She calls it “a light yet warming bowl” that we’ll be digging into all throughout the spring.
Other Ways to Use Marinated Artichoke Hearts
Often compared to hazelnuts or almonds, artichoke hearts have a delicious nuttiness that makes their taste quite unique as a vegetable. There are several ways you can incorporate these flavorful bite-sized into your everyday dishes.
- Top your favorite salads.
- Toss into pasta dishes.
- Fold into your favorite dip.
- Add to your favorite antipasti platter.
- Enjoy straight from the jar!
Ready to add classic, Mediterranean flavor to your cuisine?
Keep reading for Sheela’s Warm Spinach-Artichoke Salad with Quinoa Crunchies and be sure to pick up her latest book, Salad Seasons: Vegetable-Forward Dishes All Year.
SALAD SEASONS: VEGETABLE-FORWARD DISHES ALL YEAR by Sheela Prakash © Rizzoli, 2023. Photography © Kristin Teig
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