Roasted Carrot & Leek Salad with Greek Yogurt & Gorgonzola Dressing

February 11, 2015

Roasting the leeks makes them silky and tender. Once they are roasted and you separate all the layers, they look almost like pasta. I decided to add rainbow carrots to make the salad pop and add a different texture. I made the Gorgonzola dressing with Greek yogurt to make it a bit lighter.

8 medium carrots (I used purple & yellow)

5 medium leeks (not the hard green parts)

4 tablespoons of olive oil

Salt

Handful of pumpkin seeds, pine nuts or any other nuts/seeds that you may like

For the Dressing:

100gr of Gorgonzola

150gr of Greek yogurt

Juice of ½ a lime

½ teaspoon of mustard

Salt

Pepper

Peel and slice the carrots lengthwise. Line a baking tray with aluminum foil. Place the carrots on the prepared baking tray, drizzle 2 tablespoons of olive oil and add some salt. Slice the leeks in half...
See the full directions on my site

Nutritions

Calories
299

Sodium
244mg
10% DV

Fat
13g
21% DV

Protein
4g
9% DV

Carbs
40g
13% DV

Fiber
10g
40% DV

Dinner Roasted

Roasted Carrot & Leek Salad with Greek Yogurt & Gorgonzola Dressing

Roasting the leeks makes them silky and tender. Once they are roasted and you separate all the layers, they look almost like pasta. I decided to add rainbow carrots to make the salad pop and add a different texture. I made the Gorgonzola dressing with Greek yogurt to make it a bit lighter.

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