This easy, flavorful roasted leek and butter bean salad makes the perfect light meal for spring. Bursting with crunchy textures from pine nuts and avocado paired with the savory sweetness of caramelized leeks and protein-packed butter beans (also called lima beans), it's sure to become a new favorite weeknight dinner.
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Leeks are one of those underrated veggies that that deserve more time in the spotlight. Though more mild-mannered than onions, they have a subtle, sweet flavor and silky texture that shines when roasted. Their layered bulbs add beautiful structure and heft to salads (and soups like this vegan potato soup.) Savvy cooks know leeks bring an aromatic backbone that blends nicely with bolder ingredients without overpowering them.
Make this leek and butter bean salad in under an hour using just one sheet pan for roasting the leeks and heating up the creamy butter beans. It's naturally vegetarian, dairy-free, and gluten-free - though no one will notice because every bite sings with bold, vibrant flavors.
Related Post: Quick Vegan Chickpea Salad
🛒Ingredients, Notes & Substitutions
- Leeks: When choosing a fresh leek, look for ones with crisp, dark green tops and a firm white bulb with no spots or blemishes. For this recipe, you'll use the white and light green part of the leek, cutting off and discarding the dark green portion which tends to be too tough and fibrous to eat.
- Butter Beans: Butter beans make an ideal pairing with roasted leeks because their smooth, creamy texture perfectly complements the roasted leeks' texture and subtle sweetness. If you don't have butter beans on hand, great northern or cannellini beans can be used in their place for a similar texture and mild flavor.
- Avocado: The creamy, buttery texture of avocado is a wonderful addition to this roasted leek and butter bean salad. It provides lush body and bright contrast to the tender leeks and beans. Avocado also contributes heart-healthy fats and vitamins that complement the fiber and protein from the beans and leeks.
- Pine Nuts: When toasted, pine nuts develop brown nutty notes that enhance savory dishes. They also contribute a crunchy texture that complements the creaminess of the leeks, avocados and butter beans.
- Parsley: Parsley adds a fresh, vibrant finish to this roasted leek and butter bean salad. Its grassy, gently peppery flavor perks up the sweet leeks and creamy beans.
- Lemon Juice: The zesty citrus flavor of lemon juice cuts through the creaminess of the beans and avocado nicely. You could also use vinegar here.
- Olive Oil: I always recommend extra virgin olive oil. For more information on the sustainability of olive oil, see this post: Is Olive Oil Vegan? The Answer Might Surprise You
- Maple Syrup: Maple syrup balances the acidity of the lemon juice and the spicy kick of the Dijon mustard.
- Dijon Mustard: Vinegar and oil normally separate quickly, but the mustard helps suspend them together into a lush creamy emulsion. It also helps the vinaigrette cling to the salad evenly while adding a pop of pungency.
👨🍳How To Make Leek & Butter Bean Salad
Roast The Leek And Butter Beans
- Preheat the oven to 400°F (200°C).
- Place the sliced leek pieces on the baking sheet, and drizzle with 1 tablespoon of oil. Season with salt and pepper.
- Roast in the preheated oven for about 20-25 minutes or until the leeks are tender and slightly caramelized. About 10 minutes before the leeks are done, add the butter beans to the tray to warm them.
Make The Leek Salad Dressing
- While the leeks and butter beans are roasting, whisk together the salad dressing ingredients. Set aside.
Toast The Pine Nuts
- In a heavy bottomed pan (like a cast iron pan) toast the pine nuts. There's no need to use oil. Simply dry fry the nuts until they are golden brown and have released their fragrance.
Assemble The Salad
- In a large bowl, combine the roasted leeks, warm butter beans, diced avocado, toasted pine nuts, and chopped fresh parsley. Pour the dressing over the top, and gently toss the salad to coat all the ingredients in the dressing.
Top Tip
Gently flip the roasted leeks before adding the butter beans to your roasting tray. This will help them roast evenly on both sides.
💡Variations
- Substitute cannellini beans for the butter beans.
- Add diced red onion and crumbled vegan feta cheese to the salad.
- Use apple cider vinegar instead of lemon juice for the vinaigrette.
- Roast garlic cloves alongside the leeks, then mash into the vinaigrette.
❄️Storage Instructions
Transfer into an airtight container and refrigerate up to 2 days. The acidic dressing will start to degrade the quality after that. To serve, let the chilled salad come up to room temp for 30 minutes then give it a brief upturn or stir to redistribute ingredients evenly before serving.
Keep the avocado and pine nuts submerged for best results by nestling them into the center a bit. Enjoy your ready-to-eat leftovers soon for maximum freshness.
🙋Frequently Asked Questions
Yes, butter beans and lima beans are the same type of bean. Specifically, they both refer to the large, flat seeds of the lima bean plant (Phaseolus lunatus). While commonly labeled as "butter beans" in the American South and "lima beans" in other regions, they are actually one and the same bean. The names simply refer to slightly differently sized or aged versions of seeds from this leguminous vine.
Yes, you can easily use different beans in this roasted leek salad recipe. White beans like cannellini or great northern would work just as well as butter beans. Alternatively, chickpeas could add more heft and a boost of fiber. Just be sure to drain and rinse whatever beans you use before adding them.
Of course you can! This is a great salad served hot or cold.
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📖 Recipe
Roasted Leek And Butter bean Salad
Ingredients
For the Roasted Leeks and Butter Beans:
- 2 large leeks cleaned and trimmed, cut into 3mm pieces
- 1 15 ounce can butter beans drained and rinsed
- 1 tablespoon olive oil
- Salt and black pepper to taste
For the Salad:
- 1 ripe avocado diced
- ¼ cup pine nuts toasted
- ¼ cup fresh parsley chopped
For the Lemon-Dijon Vinaigrette:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 ½ teaspoons maple syrup
- Salt and black pepper to taste
Instructions
Roast the Leeks and Butter Beans:
- Preheat the oven to 400°F (200°C).
- Place the sliced leek pieces on the baking sheet, and drizzle with 1 tablespoon of oil. Season with salt and pepper.
- Roast in the preheated oven for about 20-25 minutes or until the leeks are tender and slightly caramelized. About 10 minutes before the leeks are done, add the butter beans to the tray to warm them. Squeeze some lemon juice over the beans and leeks.
Prepare the Lemon-Dijon Vinaigrette:
- In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, salt, and black pepper. Set aside.
Toast The Pine Nuts
- In a heavy pan, dry fry the pine nuts until they start to release their fragrance.
Assemble the Salad:
- In a large bowl, combine the roasted leeks, warm butter beans, diced avocado, toasted pine nuts, and chopped fresh parsley. Pour the dressing over the top, and gently toss the salad to coat all the ingredients in the dressing.
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