Roasted Leek Salad with Apple Cider Vinaigrette

Roasted Leek Salad with Apple Cider Vinaigrette - This hearty salad is perfect for these fall and winter months!

This Whole 30, paleo, and keto salad is so satisfying and perfect for fall!


  • 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


  1. 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
  2. Toast your walnuts, prep your apples, and set them aside
  3. 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
  4. When your leeks are done, let them cool to room temperature, and then dice them into 1/2 inch (ish) chunks.
  5. 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!