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
Ingredients
- 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
Instructions
- 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!
Nutrition
- 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