Harvest Steak Salad with a homemade Apple Cider Vinaigrette the perfect fall inspired dinner idea!
Harvest Steak Salad loaded with autumn vegetables and topped with a homemade Apple Cider Vinaigrette! This steak salad is the perfect fall inspired dinner your family will love!
Sometimes you just need a little foliage. Ya know?
Or as my dad calls it, rabbit food.
But let me tell you, it’s AH LOOOOTTT easier to get people to eat rabbit food if you have some juicy steak on top of it!
Or at least in my family it is. As long as I have some sort of protein on top of the salad, whether it be steak, chicken or shrimp my boys are bound to eat it.
Usually Cason will just eat the toppings and the protein, the little stinker always eats around the lettuce or kale. Although, he will eat spinach. For some reason, he’s ok with that one, but not the other greens.
Anybody have recommendations on getting their boys to eat the greens?
Mike will eat just about anything I put in front of him. He may not always like it, but he knows that it’s good for him so he eats it.
Brussels Sprouts totally fit that category. I absolutely LOVE brussels sprouts. And if I’m honest I probably made them way too much last year and therefore caused my own problem of Mike not liking them anymore. But in this salad, surrounded by sweet potatoes, apples, pecans and STEAK. He’d eat just about any brussels sprout that laid in his path.
Muuuahhhhahah (that’s my evil laugh)Harvest Steak Salad w/ Apple Cider Vinaigrette, the perfect fall dinner your family will love!Click To Tweet
Salads are normally one of my favorite things to eat. Before I was pregnant, we would eat them at least twice a week, and normally I would have one for lunch too. (well that or avocado toast … yum)
I’m trying … really trying to get back into the salad swing of things at home and this salad definitely helped me get there.
It is loaded with autumn inspired vegetables, pecans, dry cranberries, sweet juicy honey crisp apples and then of course the ribeye. If you want, you could sub out the ribeye with a different kind of steak. I used the Ribeye because it’s my hubbies favorite!
Know your audience people. 🙂 haha
But the kicker and the element that ties everything together is the apple cider vinaigrette. It complements the fruit, veggies and steak.
I know you are absolutely going to love this salad and how easy it is. Plus you can easily prep parts of this dish so that on the night you plan to make it, all you have to do is sear the steak and you’re set.
I hope this recipe graces your table soon.
Bon Appetit friends. Happy Monday!
- Serves: 4
- Serving size: 1 salad
- Calories: 498
- Fat: 33 g
- Saturated fat: 2 g
- Carbohydrates: 29 g
- Sugar: 12 g
- Sodium: 1002 mg
- Fiber: 8 g
- Protein: 24 g
- Cholesterol: 49 mg
- 4 cups of kale, torn into small pieces
- pinch of salt
- 1½ cups halved brussel sprouts
- 1 cup diced sweet potatoes
- 1 tablespoon olive oil
- salt to season
- 1 tablespoon of grape seed oil
- 10 oz. boneless ribeye steak
- salt & pepper to season
- ¼ cup crumbled feta
- ⅓ cup raw pecans
- ½ of a honey crisp apple, thinly sliced
- ¼ cup unsweetened dry cranberries
- 1 garlic clove, minced
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup
- 2 tablespoons apple cider vinegar
- ¼ teaspoon red pepper flakes
- salt & pepper to season
- 2 tablespoons olive oil
- Preheat over to 400.
- To a baking sheet add brussels sprouts and sweet potatoes. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat all the veggies.
- Bake vegetables for 20 minutes.
- In the meantime, add torn pieces of kale to a large bowl. Add a pinch of salt and massage the kale leaves. (rubbing them together with your hands so they become tender and loose their fibrous taste) About 2-3 minutes. Set aside.
- Generously season both sides of ribeye with salt and pepper.
- Heat a large skillet to medium high heat. Add grape seed oil to skillet. Next add in the ribeye. Sear each side for 4-5 minutes. Remove from heat and let sit for 2-3 minutes, thinly slice.
- To a small bowl, add garlic, dijon mustard, maple syrup, apple cider vinegar, red pepper flakes, salt and pepper. Whisk together. Then slowly pour olive oil into the vinegar mixture, whisking the entire time until the dressing is emulsified (the vinegar and oil no longer separate).
- Assemble salad. Add Kale, roasted vegetables, crumbled feta, pecans, sliced apples and sliced ribeye to a large bowl. (or you can split into individual bowls)
- Serve with dressing.
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!
Want More Healthy Fall Inspired Salad Recipes?