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Close-up of a fresh quinoa salad with arugula, grilled vegetables, fresh herbs, and shaved parmesan cheese, showcasing vibrant green leaves, grains, and browned veggie pieces.

Roasted Leek and Fennel Salad with Arugula and Lemon Dijon Vinaigrette

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  • Author: Jess Larson
  • 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

Scale
  • 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Notes

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.

Find it online: https://playswellwithbutter.com/roasted-leek-salad-with-fennel/