Harvest Steak Salad with Apple Cider Vinaigrette - web-4

Harvest Steak Salad with Apple Cider Vinaigrette

  • Author: Krista @
  • prep_time Prep Time: 10 mins
  • cook_time Cook Time: 30 mins
  • total_time Total Time: 40 mins
  • yield Yield: 4 1x
  • category Category: salad, beef, gluten free, kid friendly
  • method Method: Oven
  • cuisine Cuisine: American


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!



  • 4 cups of kale, torn into small pieces
  • pinch of salt
  • 1 1/2 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
  • 1/4 cup crumbled feta
  • 1/3 cup raw pecans
  • 1/2 of a honey crisp apple, thinly sliced
  • 1/4 cup unsweetened dry cranberries

Apple Vinaigrette:

  • 1 garlic clove, minced
  • 1 tablespoon dijon mustard
  • 1 tablespoon maple syrup
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon red pepper flakes
  • salt & pepper to season
  • 2 tablespoons olive oil


  1. Preheat over to 400.
  2. 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.
  3. Bake vegetables for 20 minutes.
  4. 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.
  5. Generously season both sides of ribeye with salt and pepper.
  6. 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.
  7. 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).
  8. 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)
  9. Serve with dressing.


  • Serving Size: 1 salad
  • Calories: 498
  • Sugar: 12 g
  • Sodium: 1002 mg
  • Fat: 33 g
  • Saturated Fat: 2 g
  • Carbohydrates: 29 g
  • Fiber: 8 g
  • Protein: 24 g
  • Cholesterol: 49 mg

Keywords: apple cider recipes, easy steak recipes, how to cook steak,