Description

This vibrant Roasted Leek and Fennel Salad features caramelized leeks and fennel roasted to perfection, combined with peppery arugula, protein-rich quinoa, and creamy shaved parmesan or crumbled feta. Tossed in a zesty lemon Dijon vinaigrette and garnished with fresh fennel fronds and herbs, this salad is a delightful blend of flavors and textures perfect for a light lunch or as a refreshing side dish.

Ingredients

Vegetables

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, to taste

Vinaigrette

½ lemon, juiced (about 2 tablespoons)
⅓ cup extra virgin olive oil
3 tablespoons rice vinegar
1 clove garlic, finely chopped or grated
½ lemon, juiced (about 2 tablespoons)
1 tablespoon Dijon mustard (coarse ground preferred)
1 tablespoon honey (or substitute agave or pure maple syrup for vegan)
½ teaspoon garlic powder
Kosher salt and ground black pepper, to taste

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 fresh herbs such as dill or parsley (about ½ cup)

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Instructions

Prep the Oven and Leeks: Preheat the oven to 425°F (220°C) with a rack positioned in the center. Place the sliced leeks into a bowl of cold water and soak for several minutes to remove any grit. Lift out carefully and pat dry thoroughly.
Roast the Leeks: Spread the leeks on a sheet pan. Drizzle with olive oil and season with about 1 teaspoon kosher salt and freshly ground black pepper. Toss to coat evenly and spread them out in a single layer. Roast in the oven for 15 minutes.
Add Fennel and Continue Roasting: Remove the pan from the oven and add the sliced fennel. Toss to combine everything evenly, then spread out again. Return the pan to the oven and roast for an additional 10-15 minutes until the leeks are tender and caramelized and the fennel is golden brown with a slight bite. Squeeze ½ lemon juice over the roasted vegetables.
Prepare the Lemon Dijon Vinaigrette: In a small bowl or jar, combine ½ lemon juice, extra virgin olive oil, rice vinegar, finely chopped garlic, Dijon mustard, honey, garlic powder, kosher salt, and ground black pepper. Whisk or shake well until emulsified. Taste and adjust seasoning if needed.
Assemble the Salad: In a large bowl, mix the roasted leeks and fennel with the cooked quinoa, baby arugula, and shaved parmesan or crumbled feta. Drizzle with some lemon Dijon vinaigrette and toss gently to combine. Garnish generously with fennel fronds and fresh chopped herbs. Add extra salt and lemon juice as desired to brighten the flavors.
Serve: Serve the salad immediately with additional vinaigrette on the side. This salad pairs wonderfully with spring mains or can be enjoyed on its own.

Notes

Be sure to dry the leeks thoroughly after soaking to avoid soggy roasting results.
You can substitute quinoa with couscous or farro if preferred.
For vegan version, replace the cheese with toasted nuts or seeds and use agave or maple syrup in the vinaigrette.
Roasting time may vary slightly depending on oven; look for caramelization and tenderness as indicators.
Use fresh herbs like dill or parsley for a bright flavor contrast against the roasted vegetables.
This salad is best served immediately but can be stored in the fridge and tossed again with vinaigrette before serving the next day.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasting
Cuisine: Mediterranean