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Fall Steak Salad with Sweet Potatoes

Fall Steak Salad with Sweet Potatoes
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Fall Steak Salad with Sweet Potatoes offers a perfect balance of warm autumn flavors and fresh textures. Combining tender, perfectly cooked steak with caramelized roasted sweet potatoes on a bed of mixed greens, red onions, dried cranberries, toasted pecans, and crumbled feta, this colorful salad is dressed in a simple olive oil and balsamic vinaigrette. It’s a nutritious, hearty yet fresh dish that celebrates seasonal ingredients and satisfies both sweet and savory cravings.

Ingredients

Scale

Salad Ingredients

  • 1 lb steak (sirloin, ribeye, or flank steak)
  • 2 medium sweet potatoes, peeled and cubed
  • 4 cups mixed greens (arugula, spinach, kale)
  • ½ medium red onion, thinly sliced
  • ¼ cup dried cranberries
  • ¼ cup toasted pecans
  • ¼ cup crumbled feta cheese

Dressing

  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • Salt, to taste
  • Freshly ground black pepper, to taste

Seasonings

  • Salt, to taste (for steak and sweet potatoes)
  • Black pepper, to taste (for steak and sweet potatoes)

Instructions

  1. Roast the Sweet Potatoes: Peel and cube the sweet potatoes. Toss them with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast at 400°F (200°C) for 25-30 minutes, turning halfway through, until golden brown and tender.
  2. Prepare the Steak: Season the steak generously with salt and pepper. Heat a skillet over medium-high heat with a little oil and cook the steak about 4-5 minutes per side for medium-rare, or to your desired doneness. Let the steak rest for a few minutes before slicing thinly against the grain.
  3. Assemble the Salad Base: In a large bowl, place mixed greens. Add thinly sliced red onions, dried cranberries, toasted pecans, and crumbled feta cheese. Toss lightly to combine.
  4. Add Steak and Sweet Potatoes: Gently arrange the roasted sweet potato cubes and sliced steak on top of the salad base, keeping ingredients distinct but balanced.
  5. Drizzle the Dressing: Whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle over the assembled salad just before serving to keep ingredients fresh and vibrant.

Notes

  • Rest the steak after cooking to ensure juicy, tender slices.
  • Add the sweet potatoes while they are still warm to help meld flavors.
  • Toast pecans or nuts fresh in a dry skillet over medium heat until fragrant for enhanced crunch and flavor.
  • Slice steak thinly for easier eating and more even flavor distribution.
  • Customize the dressing by adding fresh herbs like thyme or rosemary for additional fall-inspired notes.
  • Store leftover steak and sweet potatoes separately from greens in airtight containers to prevent sogginess.
  • Reheat steak and sweet potatoes gently before combining with fresh greens and dressing.

Nutrition

Keywords: fall salad, steak salad, sweet potato salad, autumn recipe, healthy dinner, gluten free salad, seasonal salad

Find it online: https://mydishez.com/fall-steak-salad-with-sweet-potatoes/