Fall Harvest Steak Salad
Fall Harvest Steak Salad is a vibrant celebration of autumn flavors, featuring juicy grilled steak, caramelized root vegetables, and fresh greens. This hearty yet refreshing dish invites you to savor the season’s bounty with every delicious bite. Perfect for family gatherings or a cozy dinner at home, it’s easy to prepare and beautifully presented, making it an inviting centerpiece on any table.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Salad
- Method: Grilling/Roasting
- Cuisine: American
Ingredients
Scale
- 1 lb ribeye steak
- 4 cups mixed greens (kale, arugula, spinach)
- 1 cup diced carrots
- 1 cup diced sweet potatoes
- 1 cup diced beets
- 1 medium red onion (thinly sliced)
- ½ cup crumbled feta cheese
- 3 tbsp olive oil (divided)
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Marinate the steak by combining 2 tablespoons of olive oil, minced garlic, salt, pepper, and herbs in a bowl. Let it sit while prepping vegetables.
- Preheat oven to 425°F (220°C). Toss carrots, sweet potatoes, and beets in remaining olive oil and salt; roast for 25-30 minutes until tender.
- Grill or sear the marinated steak over medium-high heat for about 4-5 minutes per side for medium-rare. Allow to rest before slicing against the grain.
- In a large bowl, combine mixed greens and red onion slices; add roasted vegetables once cooked.
- Slice the steak and arrange on the salad. Top with feta cheese and drizzle with balsamic vinaigrette just before serving.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 450
- Sugar: 6g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 82mg
Keywords: Feel free to customize your salad by adding nuts like walnuts or pecans for crunch or swapping out cheese varieties. For a different dressing flavor profile, try honey mustard or a citrus vinaigrette.