Leek Top Salad

Warm Oven-Roasted Leek Top Salad

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Clock Icon for Prep Time 21 min prep
Person Icon for Serving Size 4 servings

In my kitchen, leek tops tend to always be the bridesmaid but never the bride! Yes, they end up as an important supporting character for their flavor, either in the soup pot or draped...


    4 leek tops (the green part)
    1 tablespoon olive oil
    1 tablespoon red wine vinegar
    1 tablespoon Dijon mustard
    1 tablespoon minced parsley
    salt and pepper, to taste

Nutrition Facts


88 cals


4 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


13 g


4 g


2 g


2 g


236 mg


  1. Preheat oven to 425 degrees. Baking sheet lined with parchment paper.
  2. Chop leek tops into 1-inch pieces. Rinse in cold water and drain well.
  3. Place the leeks in a bowl. Drizzle with olive oil and sprinkle with salt. Toss well to coat. Tip onto the prepared baking sheet and spread out in a single layer.
  4. Place leeks in oven and cook for 15 to 20 minutes or until tender and a little browned in places. Turn the leeks after 10 minutes to ensure even cooking.
  5. Whisk together the red wine vinegar, Dijon mustard, and parsley. Season with salt and pepper and drizzle over hot leeks.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


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