Roasted Leek Greens Salad ~
Simple yet flavorful salad made with fresh leek greens and a tangy 2-ingredient dressing.
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
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.
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Roasted Leek Greens Salad
Ingredients
- 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
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a small bowl, whisk together the red wine vinegar and Dijon mustard. Set aside.
- 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.
- Roast for 20 minutes, until tender and browned in places, stirring halfway.
- Transfer the leek greens to a serving bowl. Adjust seasoning to taste, sprinkle with parsley, and serve warm.
Camilla
Excellent dish! I never thought about using the leek greens in a salad before but it’s delicious!
nancy
I’m totally a green onions, chives and leeks girl and i love this Roasted Leek Greens Salad! I love how easy it was to make. I often have leftover leeks that I don’t know what to do with! thanks Holly!
thiswifecooks
Sounds like this salad is perfect for you! 😊