This roasted leek & blood orange salad is a winter dream. Buttery roasted leeks, juicy blood oranges, creamy burrata cheese, crisp radishes, roasted hazelnuts, and fresh herbs. It’s bright and refreshing, with lots of richness from the burrata. I’d say it’s the perfect seasonal dinner party salad!
roasted leek & blood orange salad – the inspiration
This salad is all about the winter produce – leeks and blood oranges.
Leeks are one of my favorite, often overlooked, vegetables. They have a mild onion flavor and have always tasted a little buttery to me on their own. I added a pat of butter and a drizzle of honey when roasting them to intensify that flavor.
And the result was beautifully caramelized, tender leeks that I figured would be a great main ingredient for a seasonal salad.
And since it’s citrus season as well, I wanted to add in blood oranges since they’re super sweet and really juicy this time of year. Both of these work perfectly with the creamy burrata cheese.
There isn’t really a dressing for this salad…I just tossed some radishes and chives with a splash of red wine vinegar and olive oil for something bright and tangy to spoon over top.
The oranges add plenty of juiciness, and I like to drizzle a little more honey over everything as well to make sure each bite has an extra burst of sweetness.
Lastly, roasted hazelnuts give this salad a great crunch and rich flavor. And a little fresh dill rounds everything out.
It’s such a stunning salad with all of those beautiful colors and textures. I’d definitely recommend saving this one for a dinner party. You can serve a really good loaf of bread alongside, either warm or toasted, which is especially great with the burrata!Print
Roasted Leek & Blood Orange Salad with Burrata Cheese
a winter salad of butter roasted leeks, blood oranges, burrata cheese, radishes, roasted hazelnuts, and fresh herbs
- 2 large leeks, rinsed + sliced into ½” rounds
- olive oil
- kosher salt
- freshly cracked black pepper
- 1 tbsp butter, cut into quarters
- 1 tbsp honey, plus more for drizzling
- 2 radishes, thinly shaved on a mandolin
- 1 tbsp minced chives
- 1 tbsp apple cider vinegar
- 1 (½ lb ball) burrata cheese
- 2 small blood oranges, peeled + thinly sliced
- ¼ cup roasted hazelnuts, roughly chopped
- 1 tbsp fresh dill leaves
- flaky sea salt
- toasted bread, for serving
- Preheat the oven to 425°F.
- Place the leeks onto a sheet pan and drizzle generously with olive oil. Toss to coat and spread them into an even layer. Season well with salt and black pepper. Roast for 25 minutes. Add the pieces of butter to the pan and drizzle the honey over the leeks. Roast for another 5 minutes, or until tender and caramelized.
- Meanwhile, combine the radishes, chives, apple cider vinegar, 1 tablespoon of olive oil, and a pinch of salt in a small bowl. Toss to combine.
- To serve, tear the burrata cheese into smaller pieces and arrange on a large platter. Season the cheese with flaky sea salt and cracked black pepper. Arrange the roasted leeks and blood oranges around the cheese. Top with the radish mixture, roasted hazelnuts, dill, and an extra drizzle of honey.
- Serve with toasted bread alongside.