The Roasted Leek Salad I Never Knew I Needed: Caramelized, Herby, and Perfect for Spring!
Leeks kind of feel like the cool older cousin to onions and scallions: elevated and elegant, in a way that makes them a bit intimidating. Most of us don’t have a go-to leek recipe, aside from potato soup (and now, French-Style Creamy Braised Leeks! 🤩).
Those comforting recipes are just right for early spring – but by the time the gray lifts and the sun shows up in late April, I find myself wondering what else I can make with leeks.
At the same time, there’s a very specific type of salad I start to crave at this point in the season. It’s still cool enough that I don’t mind preheating the oven, but I’m so thoroughly over cozy dishes…I want something hearty but not heavy, bright and fresh but not summery.
I knew I had found my answer when I came across this gorgeous salad on Pinterest – roasted leeks, of course! 💡 A few recipe tests later, this is the version I’ve fallen in love with.
Turns out, roasting is everything when it comes to leeks. With just a little olive oil and salt, they become jammy and rich, taking on a deep, almost meaty flavor that makes you forget you’re essentially cooking a pan of onions.
Thinly sliced fennel joins the pan about halfway through, just long enough to soften at the edges. From there the salad comes together quickly: quinoa adds just enough heft, arugula brings a peppery kick, and a sunshiney lemon vinaigrette pulls it all into something that tastes unmistakably like spring.
It’s exactly the leek recipe I’ve been missing – the kind of fancy little dish that tastes so much more special than the effort you put into throwing it together.
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Key Ingredients
Leeks and fennel are the stars of this salad. If you don’t work with them often, here are a few things to keep in mind at the store:
- Look for thick leeks with long white and pale green shafts – that’s the most tender part, and you want as much of it as possible for roasting. If buying whole leeks, grab 2-3 large ones (about 2 pounds) to have enough once cleaned. Pre-trimmed leeks (like the ones at Trader Joe’s) tend to run a bit thinner, so grab 4-5 to be safe.
- Choose a large bulb of fennel that feels firm and heavy, with bright white flesh and plenty of wispy green fronds still attached – reserved for serving, they add a fresh, herby note that ties the whole salad together.
Roasted Leek Salad Essentials
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If the idea of starting a salad in the oven sounds a little unexpected, trust me – a quick roast mellows the leeks’ sharp bite and fennel’s raw edge, drawing out a natural sweetness in both. Plus, the oven does most of the work!
The only prep that requires a little attention is cleaning the leeks. Since they grow in sandy soil, grit gets trapped between their delicate layers. It needs to be washed out thoroughly, but it’s nothing a bowl of cold water can’t fix.
👩🏻🍳Do you really need to roast the vegetables separately? My first instinct was to roast the leeks and fennel together – simple! But in practice, the fennel became mushy before the leeks caramelized, and its subtle flavor got lost. Adding the fennel halfway through is well worth the extra half-step.
My Go-To Lemon Dijon Vinaigrette
While the leeks and fennel are in the oven, whisk up a quick dressing. I like to use my 5-Minute Lemon Dijon Vinaigrette. It’s light and punchy, with a lemon-forward zestiness that cuts right through the richness of the roasted veggies.
Plus, it’s made with 6 pantry staples, many of which you already have on hand for the salad.
Salad Assembly and Serving Suggestions
Once the vegetables are roasted and the vinaigrette is whisked up, the salad just needs a quick toss and it’s ready to go.
On its own, this leek and fennel salad is a satisfying vegetarian main – the quinoa and roasted vegetables give it plenty of heft. But if you prefer a heartier dinner salad, just toss with your favorite add-in like shredded rotisserie chicken or Grilled Lemon Chicken.
It’s also a great side dish for any spring dinner. We love it alongside Braised Lemon Chicken Thighs, 3-Ingredient Cast Iron Steak, or anything coming off the grill.
I can’t wait for you to try this Roasted Leek and Fennel Salad! If you give it a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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Roasted Leek and Fennel Salad with Arugula and Lemon Dijon Vinaigrette
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: serves 6-8 1x
- Category: Side Dish, Main Dishes, Entrée Salads & Bowl Recipes
- Method: Oven Roasted
- Cuisine: American, French
- Diet: Vegetarian, Gluten-Free
Description
If you’ve ever bought leeks and then wondered what to actually do with them, this Roasted Leek Salad is your answer.
Roasted in the oven, leeks turn intensely caramelized and meltingly tender, while thinly sliced fennel keeps a little of its crisp bite. From there, it all comes together with peppery arugula, quinoa, shaved parmesan, and a bright lemon Dijon vinaigrette.
It’s the kind of salad that’s somehow fresh, hearty, and satisfying all at once – the perfect side dish for anything you’re grilling or roasting this spring!
Ingredients
- 2 large leeks (white and light green parts), halved lengthwise and sliced into 1-inch pieces
- 1 large fennel bulb, halved, cored and thinly sliced (fronds reserved for serving)
- 2–3 tablespoons olive oil, divided
- kosher salt and ground black pepper
- ½ lemon, juiced (about 2 tablespoons)
for the lemon Dijon vinaigrette:
- ⅓ cup extra virgin olive oil
- 3 tablespoons rice vinegar (or substitute with white wine/champagne vinegar)
- 1 clove garlic, finely chopped or grated
- ½ lemon, juiced (about 2 tablespoons)
- 1 tablespoon Dijon mustard (I like to use coarse ground Dijon)
- 1 tablespoon honey (or substitute agave or pure maple syrup for vegan)
- ½ teaspoon garlic powder
- kosher salt and ground black pepper
for salad assembly:
- 1 cup cooked quinoa (from ⅓ cup dry)
- 2 big handfuls baby arugula
- ½ cup shaved parmesan or crumbled feta
- fennel fronds and finely chopped leafy fresh herbs such as dill or parsley (about ½ cup or as much as you like)
Instructions
Method Overview:
Rinse the sliced leeks, then dry well. Toss with olive oil, salt, and pepper, and roast at 425 degrees F for 15 minutes. Add fennel, toss, and continue roasting 10-15 minutes more, until leeks are caramelized and fennel is tender with a bit of bite. Finish with a squeeze of lemon juice. Toss roasted vegetables with quinoa, arugula, cheese, and vinaigrette. Dress to taste and finish with fennel fronds and fresh herbs.
Step-by-Step Instructions:
- Prep: Preheat the oven to 425 degrees F, ensuring a rack is positioned in the center. Transfer the sliced leeks to a bowl of cold water and let sit for several minutes to loosen any remaining grit. Lift out and pat very dry.
- Roast the leeks: Transfer the leeks to a sheet pan. Drizzle with olive oil. Season with a scant 1 teaspoon kosher salt and a few twists of ground black pepper. Toss to combine, then spread into an even layer. Roast for 15 minutes.
- Add the fennel and continue roasting: Remove the pan from the oven and add the fennel. Toss to combine, then spread back into an even layer and return to the oven. Roast 10-15 minutes longer, until the leeks are very tender and caramelized and the fennel is golden brown and just tender with a bit of bite. Squeeze the lemon juice over top.
- Meanwhile, mix the lemon Dijon vinaigrette: Add all listed ingredients to a small bowl or jar. Season with ½ teaspoon kosher salt and a few twists of black pepper. Whisk or shake well to combine. Adjust seasoning to taste.
- Assemble the salad: Add the roasted vegetables to a large bowl along with the quinoa, arugula, and cheese. Drizzle with a little lemon Dijon vinaigrette and toss to combine. Finish with a generous sprinkling of fennel fronds and herbs. Adjust as needed – I always add enough salt and lemon to make the flavors pop. Serve immediately with additional lemon Dijon vinaigrette and your favorite spring mains. Enjoy!
Equipment
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Jess’ Tips and Tricks:
- Portions: This recipe yields a large salad, enough to serve 2 as a main dish (perhaps with an add-in) or 4-6 as a side dish.
- Serving suggestions: This is a great all-purpose side salad for any spring or summer dinner. We love serving it alongside my Braised Lemon Chicken Thighs or 3-Ingredient Cast Iron Steak. You can also easily make it heartier by tossing in some meat. Try my Grilled Lemon Chicken, which uses many of the ingredients you have on hand for the salad, or keep it simple with shredded rotisserie chicken
- Dietary restrictions: To keep this salad vegetarian, use a rennet-free parmesan. For a vegan version, use your favorite dairy-free cheese (or omit) and swap the honey for agave or pure maple syrup.
Make-Ahead and Storage:
- Make-ahead instructions: If prepping ahead for a party, you can toss the salad in advance – I suggest adding the arugula just before serving to prevent wilting. Otherwise, roast the leeks and fennel, cook the quinoa, and make the lemon Dijon vinaigrette ahead of time, storing in separate airtight containers in the refrigerator. At dinnertime, toss together as directed in Step 5.
- Storage instructions: While best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Enjoy cold or at room temperature.
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