Baby Kale Salad with Citrus-Marinated Artichoke Hearts

Appealingly light and bright, this baby kale salad is also satisfying. Its ingredients help keep the digestion healthy in spite of winter’s rich comfort foods. Citrus, like spring, is known for its energizing qualities, encouraging renewal and growth. Artichokes have detoxifying and tonifying properties that aid in liver function, and they are one of the highest fiber vegetables. For other health-conscious salad recipes, check out our best salads of 2024.

About Artichoke Hearts

Artichoke “hearts,” which we put into our winter health baby kale salad, are the edible part of the artichoke flower, the bud at its center. We combined it with baby kale for a dish full of antioxidants and vitamins. Artichoke hearts contain potassium, which helps regulate blood pressure and maintain a normal heart rhythm. Eating foods like artichoke may reduce the risk of stroke and cardiovascular disease. They’re also high in fiber, which aids digestion. 

Baby Kale Salad with Citrus-Marinated Artichoke Hearts

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• Author: Kristen Palmer

Print Recipe

Description

A delicious winter salad full of antioxidants.

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Ingredients

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For the salad:

• 14 oz can artichoke heart quarters
• 1/2 cup olive oil
• 1 tsp kosher salt
• 1/4 cup white wine vinegar
• 1/4 cup lemon juice
• 1 tsp lemon zest
• 2 tbsp orange zest
• 2 tbsp fresh thyme leaves
• 1 tsp peppercorns
• 5 oz box of fresh baby kale
• 1 cup Brazil nuts, chopped and toasted
• 1/2 small red onion, thinly sliced
• 1 cup Castelvetrano olives, pitted and halved

For the dressing:

• Zest of 1 lemon
• Juice of 1 lemon
• 1/4 olive oil
• 2 tsp agave syrup
• 3 tbsp white wine vinegar
• 1 garlic clove, minced
• 1/4 tsp chili flakes
• 1/4 tsp kosher salt
• 1/8 tsp ground black pepper

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Instructions

1. Drain artichokes. Combine olive oil, salt, vinegar, lemon juice, citrus zests,thyme leaves, and peppercorns in a jar or a small bowl. Shake jar or whisk to combine.
2. Add artichokes to marinade and adjust, so the artichokes are covered. Setaside in the refrigerator and marinate the artichokes for at least four hours, preferably overnight.
3. To serve, toss kale in dressing. Just before serving, top with a sprinkle of nuts, onion slices, and olives. Remove artichokes from the marinade and drain of excess liquid. Nestle artichoke quarters on side of platter or serving bowl.

Story and Recipe by Kristen Palmer
Styling by Anna Franklin
Photography by Dave Bryce

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