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

servings: 4-6


  • 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


  1. Preheat the oven to 425°F.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with toasted bread alongside.