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–+ servings
Leek and butterbean salad in a black bowl with a fork.

Roasted Leek And Butter bean Salad

Keri Bevan
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.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 381 kcal

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.

Notes

❄️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.

Nutrition

Calories: 381kcalCarbohydrates: 33gProtein: 12gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gSodium: 21mgPotassium: 708mgFiber: 13gSugar: 2gVitamin A: 399IUVitamin C: 13mgCalcium: 45mgIron: 3mg
Keyword butterbean salad, leek salad
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