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!