Roasted Leek & Blood Orange Salad
Roasted Leek & Blood Orange Salad with Burrata Cheese combines caramelized leeks, citrus sweetness, and creamy cheese for an unforgettable winter salad masterpiece.
You know that moment when you pull a gorgeous winter salad from the oven and the whole kitchen smells like honey-glazed heaven? That’s exactly what happens when you make this Roasted Leek & Blood Orange Salad with Burrata Cheese.
I first discovered this combination during a New Year’s Day brunch last winter, and honestly, it changed everything I thought I knew about cold-weather eating.
The jewel-toned blood oranges against those golden, caramelized leeks create something that looks like edible art—and tastes even better than it looks. If you’ve been searching for winter vegetable recipes Ottolenghi-style that feel special without requiring culinary school credentials, you’ve just found your new favorite.
This dish delivers that restaurant-quality vibe while keeping things refreshingly simple for home cooks.
What makes a salad feel truly celebratory in January when tomatoes are sad and lettuce feels boring? Fresh contrasts, my friend—sweet against savory, warm against cool, creamy against crisp.
Table of Contents
Ingredients
| Ingredient | Amount |
|---|---|
| Large leeks, rinsed + sliced into ½” rounds | 2 |
| Olive oil | As needed |
| Kosher salt | To taste |
| Freshly cracked black pepper | To taste |
| Butter, cut into quarters | 1 tbsp |
| Honey, plus more for drizzling | 1 tbsp |
| Radishes, thinly shaved on a mandolin | 2 |
| Minced chives | 1 tbsp |
| Apple cider vinegar | 1 tbsp |
| Burrata cheese | 1 (½ lb ball) |
| Small blood oranges, peeled + thinly sliced | 2 |
| Roasted hazelnuts, roughly chopped | ¼ cup |
| Fresh dill leaves | 1 tbsp |
| Flaky sea salt | For finishing |
| Toasted bread | For serving |
Instructions
Step 1: Preheat your oven to 425°F and get ready for some serious caramelization magic. While it heats, place those sliced leek rounds onto a sheet pan and drizzle them generously with olive oil—don’t be shy here.
Toss everything around until each piece glistens, then spread them into an even layer so they roast rather than steam.
Step 2: Season the leeks well with kosher salt and freshly cracked black pepper, then slide the pan into the hot oven for 25 minutes. After that initial roasting, scatter the butter quarters over the leeks and drizzle that tablespoon of honey across the top.
Pop them back in for another 5 minutes until they’re tender and golden—caramelized as beautifully as autumn leaves turning color.
Step 3: While your leeks transform in the oven, grab a small bowl and combine the shaved radishes, minced chives, apple cider vinegar, 1 tablespoon of olive oil, and a pinch of salt. Toss this bright little mixture together and set it aside—this quick pickle adds the perfect acidic pop to balance all that creamy burrata.
Step 4: When you’re ready to serve this showstopper, tear that ball of burrata cheese into smaller, cloud-like pieces and arrange them across a large platter. Season the cheese with flaky sea salt and cracked black pepper, letting those crystals catch the light.
Arrange your gorgeous roasted leeks and blood orange slices around the creamy cheese, then crown everything with the radish mixture, chopped hazelnuts, fresh dill, and one final drizzle of honey for good measure.
Step 5: Serve this Roasted Leek & Blood Orange Salad with Burrata Cheese immediately with toasted bread alongside for scooping up every last bit of that honey-kissed goodness.
Substitutions
Can’t find blood oranges? Regular navel oranges or even pink grapefruit sections work beautifully in this recipe. You’ll lose some of that dramatic ruby color, but the sweet-tart citrus contrast still shines through against those caramelized leeks.
No burrata on hand? Fresh mozzarella makes a perfectly acceptable stand-in, or you could use creamy goat cheese for a tangier profile. If you’re exploring variations similar to an Ottolenghi beet salad, ricotta would also be lovely here.
Out of hazelnuts? Toasted walnuts, almonds, or even pistachios bring that essential nutty crunch. Just make sure whatever you choose is roasted to bring out those oils and deepen the flavor.
Need a leek substitute? Thinly sliced sweet onions or shallots can step in, though they’ll roast faster—check them at 20 minutes. The leeks’ mild sweetness is special here, but you can absolutely adapt based on what’s in your produce drawer.
Troubleshooting
Leeks turning out soggy instead of caramelized? Make sure you’re spreading them in a single layer with plenty of space between pieces. Crowding causes steaming rather than roasting, which means no golden edges.
Salad feels too sweet? Balance is everything in winter vegetable recipes Ottolenghi-style, so add more apple cider vinegar to your radish mixture or finish with an extra squeeze of citrus. A bit more flaky salt on top can also cut through excessive sweetness.
Burrata splitting and leaking everywhere? Keep it cold until the very last moment, and use a gentle hand when tearing. Room temperature burrata is more prone to breaking down—though honestly, even messy burrata tastes amazing.
Blood oranges taste too bitter? Sometimes you get a tart batch—just drizzle a touch more honey over the finished dish to balance those flavors. The roasted leeks’ natural sugars help too.
Storage and Meal Prep
This Roasted Leek & Blood Orange Salad with Burrata Cheese is definitely best enjoyed fresh and warm from the oven, but you can prep components ahead. Roast your leeks up to two days in advance and store them in an airtight container in the fridge—just bring to room temperature or warm gently before serving. The quick-pickled radishes also keep for 3-4 days refrigerated, getting more flavorful as they sit.
For meal prep success, keep your burrata and blood oranges separate until plating time to maintain their textures. The cheese doesn’t love sitting around once torn, and citrus can get a bit sad if dressed too early. Assemble everything within 30 minutes of serving for that restaurant-fresh presentation.
Serving Suggestions and Pairings
Serve this stunner as an elegant starter for dinner parties or make it the centerpiece of a light lunch alongside crusty sourdough. It pairs beautifully with roasted chicken or grilled fish if you want to round out a complete meal. I love setting it out for brunch spreads with mimosas and sunshine Moroccan carrot chickpea salad for color contrast.
The toasted bread is non-negotiable—you’ll want something to scoop up those creamy, honey-drizzled bites. A crisp white wine or light rosé complements the citrus notes perfectly without overwhelming the delicate flavors.
Variations
Make it vegan: Skip the burrata and butter, using cashew cream or a store-bought vegan cheese alternative instead. Increase the olive oil slightly when roasting the leeks to replace that butter richness, and you’ll still have a gorgeous plant-based dish.
Kid-friendly version: Well, little ones might prefer regular oranges to blood oranges, and you can dial back the black pepper. Swap hazelnuts for milder almonds if your crew isn’t adventurous, and let them help tear that burrata—they’ll love the hands-on fun.
Add protein: Toss in some flaked smoked salmon, crispy prosciutto, or white beans to make this more substantial. If you’ve enjoyed the hearty feel of an Ottolenghi cucumber salad with added chickpeas, you’ll love how beans nestle perfectly among these ingredients.
Go grain-forward: Serve everything over a bed of farro, quinoa, or wild rice to transform this elegant starter into a complete meal. The grains soak up that honey-citrus dressing beautifully.
Summer adaptation: When blood oranges aren’t in season, try this with grilled peaches or nectarines instead—totally different vibe but equally delicious. Swap the leeks for grilled spring onions and you’ve got yourself a warm-weather winner inspired by Asian crunch salad with ginger dressing techniques.
Roasted Leek & Blood Orange Salad FAQs
Can I use regular leeks or do they need to be a specific variety?
Any standard leeks from your grocery store work perfectly here. Just make sure you rinse them thoroughly between the layers where dirt loves to hide, and cut them into those half-inch rounds for even roasting.
How do I select the best blood oranges for this salad?
Look for fruits that feel heavy for their size with smooth, blemish-free skin. The best blood oranges appear from December through April, with peak season in January and February when their ruby color is most vibrant.
What’s the best way to clean leeks without losing half of them down the drain?
Slice them first, then place the rounds in a large bowl of cold water and swish them around gently. The dirt sinks to the bottom while your leeks float—lift them out with your hands or a spider strainer and you’re golden.
Why does my burrata sometimes taste bland?
Quality matters hugely with fresh cheese—seek out burrata from an Italian deli or specialty cheese counter rather than pre-packaged supermarket versions. It should smell milky and fresh, never sour, and the cream inside should be luxuriously thick.
Best way to toast hazelnuts at home?
Spread them on a baking sheet and toast at 350°F for 8-10 minutes until fragrant and golden. Let them cool slightly, then rub them in a kitchen towel to remove the papery skins—don’t worry about getting every bit off.
This winter masterpiece brings together everything I love about cold-weather cooking—warmth from the oven, brightness from citrus, and that undeniable comfort of creamy cheese. Whether you’re channeling winter vegetable recipes Ottolenghi-style for a dinner party or just treating yourself to something special on a random Tuesday, this dish delivers joy on a platter.
The interplay of textures and temperatures makes every bite interesting, from those crispy hazelnuts to the yielding leeks to the cool burst of blood orange. If you’re looking for more creative vegetable combinations, check out this pineapple cucumber salad for tropical inspiration or explore expert tips on selecting seasonal produce from trusted nutrition sources.
Trust me—once you’ve experienced the magic of honey-roasted leeks meeting creamy burrata, you’ll be finding excuses to make this all season long.
Roasted Leek & Blood Orange Salad with Burrata Cheese
Equipment
- Sheet pan
- Mandolin
- Small bowl
- Large Platter
Ingredients
- 2 large leeks rinsed and sliced into ½-inch rounds
- olive oil as needed
- kosher salt to taste
- freshly cracked black pepper to taste
- 1 tablespoon butter cut into quarters
- 1 tablespoon honey plus more for drizzling
- 2 radishes thinly shaved on a mandolin
- 1 tablespoon minced chives
- 1 tablespoon apple cider vinegar
- 1 ½ lb ball burrata cheese
- 2 small blood oranges peeled and thinly sliced
- ¼ cup roasted hazelnuts roughly chopped
- 1 tablespoon fresh dill leaves
- flaky sea salt for finishing
- toasted bread for serving
Instructions
- Preheat your oven to 425°F and get ready for some serious caramelization magic. While it heats, place those sliced leek rounds onto a sheet pan and drizzle them generously with olive oil—don’t be shy here. Toss everything around until each piece glistens, then spread them into an even layer so they roast rather than steam.
- Season the leeks well with kosher salt and freshly cracked black pepper, then slide the pan into the hot oven for 25 minutes. After that initial roasting, scatter the butter quarters over the leeks and drizzle that tablespoon of honey across the top. Pop them back in for another 5 minutes until they’re tender and golden—caramelized as beautifully as autumn leaves turning color.
- While your leeks transform in the oven, grab a small bowl and combine the shaved radishes, minced chives, apple cider vinegar, 1 tablespoon of olive oil, and a pinch of salt. Toss this bright little mixture together and set it aside—this quick pickle adds the perfect acidic pop to balance all that creamy burrata.
- When you’re ready to serve this showstopper, tear that ball of burrata cheese into smaller, cloud-like pieces and arrange them across a large platter. Season the cheese with flaky sea salt and cracked black pepper, letting those crystals catch the light. Arrange your gorgeous roasted leeks and blood orange slices around the creamy cheese, then crown everything with the radish mixture, chopped hazelnuts, fresh dill, and one final drizzle of honey for good measure.
- Serve this Roasted Leek & Blood Orange Salad with Burrata Cheese immediately with toasted bread alongside for scooping up every last bit of that honey-kissed goodness.
