Go Back
roasted leek cherry salad

Roasted Leek and Cherry Salad

Bite into the tantalizing juiciness of the season with this recipe full of golden Rainier cherries, arugula, red onion, and roasted leeks.
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Brunch, Lunch, Starter
Cuisine American, Healthy, Summer
Servings 4


  • 3-4 leeks trimmed, cut lengthwise
  • 1/3 cup water
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 6 oz arugula or bold leafy green blend
  • 1/2 cup halved and pitted cherries preferably Rainier
  • 1/4 cup diced red onion

Lemon-Herb Vinaigrette

  • 1/4 cup fresh lemon juice
  • 3 tbsps minced basil
  • 1/4 cup extra virgin olive oil
  • salt and pepper to preference
  • 2 tsp herbes de Provence (or similar spice mix)
  • 2 tsp nutritional yeast optional


  • Preheat oven to 400. Add water and leeks cut side-down and to an oven-safe skillet. Cover and simmer gently on stovetop for 3-6 minutes, or until leeks are tender. Flip leeks over, drizzle with olive oil and salt, then place in oven for about 20 minutes. Leeks should be golden-brown.
  • Combine leeks, arugula, cherries, and red onion in a large bowl. Whisk vinaigrette ingredients together in a small bowl until thoroughly combined, then drizzle over arugula mixture. Toss well and enjoy.


* Dark sweet cherries like Bing or Lapins will also work well in this recipe. 
* Be sure to clean your leeks before roasting. Rinse between layers to ensure a thorough removal of dirt and grime. 
Keyword cherry, leeks, roasted, summer salad