I love a good fall salad. Salads are typically seen as a “fresh summer” type situation, but fall salads are my fave! They seem to have heartier ingredients, and it’s not uncommon that they have a roasted veggie or two thrown in there.
In this case, our roasted veggie is the humble leek. It’s a type of onion, but the flavor is mild and extra savory in my opinion! They get caramelized, soft, almost creamy (such a weird word choice for a roasted veggie, but it’s true) in the oven, and they add such depth to the salad.
When you pair those de-LICIOUS roasted leeks with arugula, spring greens, toasted walnuts, and fresh sliced honeycrisp apples (doesn’t have to be, but…why? #HONEYCRISPFORLYFE), it makes for one heck of a fall salad, people!
The dressing is made from apple cider vinegar, olive oil, garlic, dijon mustard, and lots of salt and pepper, and I loooooooove, love it. I could put it on anything, but it pairs especially well with this salad and goes crazy well with those roasted leeks!
We had this as a side salad with some roasted pork tenderloin, but if you were feeling extra salad-y, you could be a little more heavy handed with your toppings and make this salad a meal on its own.
I mean…we basically did that – the salad took up the large majority of our plates and we had a little slice or two of pork on the side. Such a good meal, you guys!
Now put your fall salad pants on and go crush this one.Print
Roasted Leek Salad with Apple Cider Vinaigrette
This Whole 30, paleo, and keto salad is so satisfying and perfect for fall!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 4 servings 1x
- 4 leeks, bottoms and dark green tops removed, leeks halved and rinsed out
- 2 packed cups arugula
- 2 packed cups spring green mix
- 1 cup chopped walnuts, toasted
- 1 apple, sliced (we like honeycrisp)
- 2 tablespoon apple cider vinegar
- 4 tablespoons olive oil
- 1 clove garlic, grated
- 1 heaping teaspoon dijon mustard
- Preheat your oven to 375 degrees. Place your leek halves on a parchment lined baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30 minutes
- Toast your walnuts, prep your apples, and set them aside
- Make your dressing: add the vinegar, olive oil, garlic, mustard, and salt + pepper to a jar (or bowl) and shake (or whisk) to fully combine
- When your leeks are done, let them cool to room temperature, and then dice them into 1/2 inch (ish) chunks.
- To assemble each salad, add 1/2 cup of each packed green to a plate (1 cup greens total) and top with 1/4 of your leeks, 1/4 cup of walnuts, 1/4 of your apple, and a drizzle of dressing. Season lightly with salt and pepper and serve!
- Serving Size: 1 salad
- Calories: 367
- Sugar: 7 g
- Sodium: 50 mg
- Fat: 33 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg
If you make this or any of my other recipes, be sure to Instagram it and tag @thegarlicdiaries so I can see!
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