Roasted Artichoke and Green Olive Salad with Creamy Rosemary Dressing (Vegan + GF)

In the winter, I like to eat my colors. Rummaging through my cupboards this week, I pulled out some red, green, and white to add a little variety to dinner. This Roasted Artichoke and Green Olive Salad has a burst of roasted tomato, and was just the thing to pair with my Smoked Tofu Potato Hash. I hope that you enjoy its creamy earthy tenderness!

Ingredients:

1 can of artichoke hearts, in water
1 cup of cherry or grape tomatoes
1/2 cup of castlevenrano olives, drained and sliced in half
Enough extra virgin olive oil to coat vegetables
1 teaspoon Apple Cider Vinegar
To taste: sea salt, ground pepper, ground cumin

1 English cucumber, quartered and thinly sliced
1 tablespoon of coconut creme
A sqeeze of lemon
Plenty of hand-crumbled dried rosemary
More extra virgin olive oil and salt, if needed

Process:

Preheat the oven to 400 (or 300 if you have plenty of time and like a slow-roasted tomato).

On a baking sheet, scatter the artichoke, tomatoes, olives, oil, vinegar, and seasonings. Roast until tomatoes get wrinkly, about 25 minutes (or a whole lot longer, if you set the oven to 300).

While veggies roast, toss cucumber, creme, lemon, and rosemary in a serving bowl, and set aside.

Add roasted veggies and mix together. Add more oil and salt, to taste, if needed.

IMG_6142

Note: 

The dressing should be almost sheer, but shimmery from the creme, so that they shine.

Let me know how yours turned out!

 

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