Roasted Leek Greens Salad ~

Simple yet flavorful salad made with fresh leek greens and a tangy 2-ingredient dressing.

Table of Contents

Leek Greens Recipe

This salad is perfect for chilly days when you want something warm and comforting, and it’s a great way to use up any leftover leeks you may have on hand.

For years, every time I bought leeks at the grocery store, I would cut off the green tops and toss them out without a second thought. Leek greens seem to be one of those ingredients that are often overlooked and discarded, but they are actually a fantastic way to add flavor, texture, and nutrients to a wide range of dishes.

The unique, mildly sweet flavor of leek greens pairs well with a variety of other ingredients. They can add a light and satisfying crunch to salads, a rich depth of flavor to soups and stews, and a delicate, onion-like flavor to sautés and stir-fries. These days, I make sure to save my leek tops for use in other recipes, including this quick and easy salad and my 20-Minute Vegetable Broth.

What to Serve with Leek Salad

Roasted Leek Greens Salad is a versatile dish that pairs well with a variety of other foods.

For a light and healthy meal, serve the salad on its own with some crusty bread on the side.
For a heartier meal, pair it with grilled tofu and roasted vegetables such as sweet potatoes or carrots.
To bulk up the salad, try adding some cooked grains like quinoa or brown rice for extra texture and flavor.
To round out the meal, consider serving a light soup or some fresh fruit for dessert.

Ingredients for Roasted Leek Greens Salad

You will need:

2 teaspoons red wine vinegar
2 teaspoons creamy Dijon mustard
8 cups leek greens, cut into 1-inch pieces
1 tablespoons olive oil
1/4 teaspoon ground black pepper
1/8 teaspoon salt
1 tablespoon parsley, minced

leek greens sliced and arranged on a roasting pan

How to Make Roasted Leek Greens Salad

STEP ONE: Preheat the oven to 400°F. Line a baking sheet with parchment paper.

STEP TWO: In a small bowl, whisk together the red wine vinegar and Dijon mustard. Set aside.

STEP THREE: In a medium bowl, toss the leek greens with olive oil to coat. Transfer to the prepared baking sheet and arrange the leek greens in a single layer. Season with ground black pepper and salt.

STEP FOUR: Roast for 20 minutes, until tender and browned in places, stirring halfway.

STEP FIVE: Transfer the leek greens to a serving bowl. Adjust seasoning to taste, sprinkle with parsley, and serve warm.

More Recipes You’ll Love!

Follow This Wife Cooks on Instagram | Facebook | Pinterest