--- title: "Warm Leek & Roasted Vegetable Salad with Honey Mustard Dressing" description: "This sophisticated warm salad transforms leeks into the star of a colorful, nutritious dish that bridges the gap between side dish and main course. The combination of sweet, caramelized leeks with roasted vegetables and a bright honey mustard dressing creates a satisfying meal that's both comforting and healthful." featured_image: "https://ourfarmacy.au/wp-content/uploads/2025/07/49.3-min-scaled.jpg" url: "https://ourfarmacy.au/warm-leek-roasted-vegetable-salad-with-honey-mustard-dressing/" date_modified: "2025-07-08T05:00:13+10:00" --- ![Our Farmacy](https://ourfarmacy.au/wp-content/uploads/2025/06/OurFarmacy_favicon_orange.svg) - DIFFICULTY: MEDIUM - 35 MINS --- ### Ingredients ##### Serves: 3 --- ##### Warm Leek & Roasted Vegetable Salad with Honey Mustard Dressing Recipe: - 3 large leeks, white and light green parts only - 1 large sweet potato, cubed - 200g Brussels sprouts, halved - 1 red capsicum, sliced - 4 tbsp olive oil, divided - 100g baby spinach or rocket - ⅓ cup walnuts, roughly chopped - ⅓ cup dried cranberries - 100g goat cheese, crumbled For the honey mustard dressing: - 2 tbsp Dijon mustard - 2 tbsp honey - 3 tbsp apple cider vinegar - 1 tbsp olive oil - 1 garlic clove, minced - Salt and black pepper --- --- ### Method Begin by preheating your oven to 220°C (fan 200°C) and lining two large baking trays with baking paper. The high temperature is essential for achieving proper caramelization on the vegetables while maintaining their texture. Having two trays ensures the vegetables aren’t overcrowded, which would cause them to steam rather than roast. Prepare all the vegetables with uniform sizing in mind, as this ensures even cooking and professional presentation. Peel the sweet potato and cut into 2cm cubes, trim the Brussels sprouts and cut them in half through the core, and slice the red capsicum into strips about 1cm wide. Each vegetable should be cut to roughly the same size for consistent cooking times. Clean the leeks thoroughly by removing the dark green tops and roots, then slicing the white and light green portions into rounds about 2cm thick. Separate the rings slightly and wash them thoroughly under cold running water to remove any trapped grit. Pat the leek rings completely dry with kitchen towels, as excess moisture will prevent proper caramelization. Toss the sweet potato cubes and Brussels sprouts halves with 2 tablespoons of olive oil on one baking tray, ensuring every piece is well coated. Season generously with salt and pepper, then spread them out in a single layer with plenty of space between pieces. These vegetables need the longest cooking time and benefit from the higher heat exposure. On the second tray, arrange the capsicum slices and leek rounds, drizzling with 1 tablespoon of olive oil and seasoning with salt and pepper. Toss to coat evenly, then spread in a single layer. The leeks and capsicum cook more quickly than the root vegetables, so keeping them separate allows you to control their cooking times precisely. Place both trays in the preheated oven, with the sweet potato and Brussels sprouts on the lower rack and the leeks and capsicum on the upper rack. Roast for 15 minutes, then check the leeks and capsicum – they should be tender and starting to caramelize around the edges. Remove them if they’re done, or continue roasting for another 5 minutes if needed. Continue roasting the sweet potato and Brussels sprouts for another 10-15 minutes, until the sweet potato is tender and golden and the Brussels sprouts are crispy on the outside with caramelized edges. The vegetables should be cooked through but still hold their shape, with beautiful browning that indicates proper caramelization. While the vegetables roast, prepare the honey mustard dressing by whisking together the Dijon mustard and honey in a small bowl until smooth. Gradually whisk in the apple cider vinegar, followed by the olive oil, creating a smooth emulsion. Add the minced garlic and season with salt and pepper to taste. The dressing should be balanced with equal parts sweet and tangy flavors. Toast the walnuts in a dry frying pan over medium heat for 3-4 minutes, shaking the pan frequently to ensure even browning. The nuts should become fragrant and lightly golden – watch them carefully as they can go from perfectly toasted to burnt very quickly. Remove from heat and set aside to cool. Once all the vegetables are perfectly roasted, allow them to cool slightly while you prepare the salad base. Arrange the baby spinach or rocket on a large serving platter or individual plates, creating a bed for the warm vegetables. The greens will wilt slightly when the warm vegetables are added, creating a perfect contrast of textures. Arrange the roasted vegetables attractively over the greens, distributing the different colors and shapes evenly for visual appeal. The warm vegetables should slightly wilt the greens beneath them, creating a lovely combination of textures from crisp raw leaves to tender roasted vegetables. Drizzle the honey mustard dressing evenly over the entire salad, ensuring all the vegetables and greens receive some dressing. Sprinkle with the toasted walnuts and dried cranberries, which provide wonderful textural contrast and bursts of sweetness that complement the savory roasted vegetables perfectly. Finish the salad by crumbling the goat cheese over the top, distributing it evenly so each serving receives some of its creamy richness. The tangy cheese pairs beautifully with the sweet honey mustard dressing and caramelized vegetables, creating a complex flavor profile that’s both satisfying and sophisticated. Serve immediately while the vegetables are still warm, as this contrast between warm roasted vegetables and cool, creamy cheese is one of the dish’s greatest pleasures. This salad works beautifully as a light lunch on its own, or as an elegant side dish for grilled meats or fish. For a heartier meal, consider adding some cooked quinoa or farro to make it more substantial while maintaining its healthy, satisfying character. --- ###### Share this recipe: ---