Roasted Leek, Pear & Potato Salad

Roasted Leek, Pear & Potato Salad

Ingredients

Salad

• 800g leeks, white and light green parts, trimmed and thoroughly washed
• 500g baby potatoes, quartered
• 60g prosciutto
• 3 pears, thinly sliced
• 75g arugula
• 50g walnuts, roughly chopped
• 30g goat cheese, crumbled

Dressing

• 25g olive oil
• 35g apple cider vinegar
• 20g honey
• 15g Dijon mustard
• 10g lemon juice
• 1 clove garlic, minced
• Salt and black pepper, to taste

Instructions

1. Roast the potatoes: Preheat oven to 425°F. Toss the potatoes with a little salt and pepper and spread them cut-side down on a baking sheet. Roast for 25–30 minutes, until golden brown and crispy.
2. Roast the leeks: Cut the leeks into roughly 1-inch pieces. Toss with a small amount of the olive oil, salt and pepper. Spread on a separate baking sheet and roast for 15–20 minutes, flipping once, until tender and browned around the edges. Broil for 1–2 minutes at the end if you want more char.
3. Make the dressing: Whisk together the remaining olive oil, apple cider vinegar, honey, Dijon, lemon juice, garlic, salt and pepper.
4. Assemble: Add the arugula, sliced pears, roasted potatoes and roasted leeks to a large bowl. Drizzle with the dressing and toss gently.
5. Finish: Top with prosciutto, walnuts and goat cheese. Serve warm, room temperature, or cold.

Nutrition Per Serving, Makes 6:

Calories: 348
Protein: 9g
Carbohydrates: 52g
Fat: 13g
Fiber: 8g