Roasted Artichoke and White Bean Salad with Swiss Chard

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Wow, your guests at your next dinner party with this Roasted Artichoke and White Bean Salad! This sophisticated-looking side may look and sound complicated. but it is in fact very simple to make using ingredients including jarred artichoke hearts, cannellini beans, pine nuts, and Feta.

A plate filled with wilted swiss chard, topped with cannellini beans, roasted artichokes, and sprinkled with Feta and pine nuts. Text overlay says"Artichoke Salad". Similar photos of the recipe from various angles are used throughout but with different text overlays unless otherwise described.

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Roasted Artichoke and White Bean Salad

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading all the way through for any tips or substitute suggestions, to ensure that you have any specialized ingredients and equipment required and that you understand the steps and timings involved.

Swiss chard (also known simply as “chard”) is a green leafy vegetable that is somewhere between spinach and kale in flavor and texture, and in fact, if you can’t find Swiss chard at your grocery store, these are both good alternatives.

I know in the UK it is quite hard to find Swiss chard, unless you find it at a farmer’s market, or grow it yourself. So don’t let that set you back. The two alternatives I’ve mentioned can easily be used instead, as can another leafy veg such as greens or cavolo nero (black kale or Tuscan Cale).

The Swiss chard (or substitute) forms the base of this roasted artichoke and white bean salad which works well as a delicious vegan or vegetarian main dish, as a side salad, or even as a starter before an Italian meal.

No need to faff with fresh artichokes – simply use a jar or can of artichoke hearts which receive a good seasoning of olive oil and oregano before being roasted and served on top of wilted chard, with cannellini beans and red pear.

The salad is finished off with pine nuts and some crumbled Feta, although, some parmesan shavings would work brilliantly too!

Artichoke Hearts & Seasonings

Ingredients & Equipment Used In This Recipe

While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online.

It does not include staple ingredients such as oil, salt, and pepper, as you’re likely to have those in your kitchen already. The complete list of ingredients with measurements is found in the recipe card.

Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).

Roasted Artichoke & White Bean Salad REcipe

More Recipes Using Artichokes

One of the hero ingredients in this dish is artichoke, so here are some more recipes using the same:

More Salad Recipes

Looking for more salads to make? Check these recipes out next:

Artichoke Heart

How Do I Make Roasted Artichoke and White Bean Salad?

Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.

How To Make Artichoke & White Bean Salad

Roasted Artichoke and White Bean Salad

Yield: 4-6
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Wow, your guests at your next dinner party with this Roasted Artichoke and White Bean Salad!


  • 1 (10-oz/280g) jar whole artichoke hearts
  • ¼ cup extra virgin olive oil, divided
  • ½ tsp dried oregano
  • Sea salt and black pepper, to taste
  • 1 medium shallot, thinly sliced
  • 2-3 garlic cloves, minced
  • 2 medium bunches rainbow or green Swiss chard, stemmed and thinly sliced
  • 3 Tbsp balsamic vinegar
  • 1 (14-oz/400g) can cannellini beans, rinsed and drained
  • 1 medium red pear, chopped
  • ¼ cup pine nuts, toasted
  • 2 oz (55g) Feta cheese, crumbled
  • ¼ cup fresh parsley, chopped


  1. Preheat oven to 200°C/400°F/Gas 6 and line a large, rimmed baking sheet with a piece of parchment paper or a non-stick baking mat.
  2. Toss the artichoke hearts with a tablespoon of olive oil and the dried oregano in a large bowl. Generously season with salt and black pepper, to taste.

  3. Arrange the seasoned artichoke hearts on the prepared baking sheet in a uniform layer without overcrowding and place in the preheated oven to roast for 20-25 minutes until tender and slightly browned around the edges.

    Artichoke Hearts on Baking Sheet
  4. In the meantime, heat another tablespoon of olive oil in a large skillet over medium heat. Add the shallot and garlic and cook for 2-3 minutes, stirring occasionally, until fragrant.
  5. Stir in the Swiss chard and continue cooking, stirring occasionally, until the Swiss chard is just wilted, approximately 2-3 minutes.

    Swiss Chard in a Pan
  6. In a small bowl, whisk together the remaining olive oil with the balsamic vinegar. Season with salt and black pepper, to taste, and stir to combine. Set aside.

  7. When done roasting, remove artichokes from oven and set aside.
  8. To assemble, arrange the wilted Swiss chard on the bottom of a serving bowl or platter and top with the cannellini beans, roasted artichoke hearts, and the red pear. Sprinkle the toasted pine nuts, crumbled Feta, and fresh parsley on top. Finish with a drizzle of the homemade balsamic dressing before serving. Enjoy!

    Salad Assembly Ingredients

    How To Make Artichoke & White Bean Salad


  • If you cannot source Swiss chard, spinach, greens, kale, or cavolo nero (may need longer wilting time).
  • If you cannot source red pears, substitute for a green variety of choice.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 422Total Fat: 23gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 13mgSodium: 670mgCarbohydrates: 45gFiber: 12gSugar: 9gProtein: 14g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Make It A Full Meal

This dish would work as a main or side dish.

Here are additional recipes to make a full meal for a dinner party or special occasion:

There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.

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