Salad Ingredients
3 large leeks, white and light green parts only - also set aside some smaller pieces1 red apple, thinly sliced
1/2 cup walnuts, roughly chopped
1/4 cup dried cranberries
2 tablespoons fresh parsley, finely chopped
1/4 cup plant-based crumbled feta cheese (optional)
Dressing Ingredients
Zest of 1 lemon2 tablespoons lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon agave nectar
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste
Instructions
In a small bowl, whisk together lemon juice, lemon zest, olive oil, agave nectar, Dijon mustard, salt, and pepper. Set aside.Slice the leeks thinly and rinse thoroughly to remove any dirt. Blanch in boiling water for 2 minutes, then plunge into ice water to stop the cooking process. Drain and set aside.
On a plate, drizzle some dressing on the plate, then scatter chopped parsley evenly on the entirety of the plate. Follow with dried cranberries, chopped walnuts, smaller leek pieces and plant-based feta cheese. Place the leeks along the top, going in one line across the plate. Place slices of the apple along the center, making a slight circle with it. Any leftover apple just put on sides. Alternatively, you can just toss all ingredients together in a bowl and then plate, but it won't look as nice.
Pour additional dressing over the top of the salad, being careful not to pour too much as you don't want to create pools. Let the salad sit for about 5-6 minutes to allow the flavors to meld.
This salad can be enjoyed as a standalone dish or alongside your favorite protein. It pairs wonderfully with cubed tofu, grilled seitan or store bought plant-based steak strips, making it a versatile choice for various occasions.
