Description

Steak & Sweet Potato Salad is a vibrant and satisfying dish that elevates traditional salads into gourmet experiences. Juicy steak pairs beautifully with the natural sweetness of roasted sweet potatoes, complemented by fresh greens and a tangy dressing. Perfect for dinner parties or quick weeknight meals, this colorful salad is not only visually appealing but also packed with nutrients. Enjoy it warm or chilled for versatility on any occasion.

Ingredients

Scale

1 lb ribeye or sirloin steak
2 medium sweet potatoes (about 400g)
4 cups mixed greens (arugula and spinach)
1 cup cherry tomatoes, halved
½ cup crumbled feta cheese
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tbsp honey
Salt and pepper to taste

Instructions

Preheat oven to 425°F (220°C). Peel and dice sweet potatoes into bite-sized pieces. Toss with olive oil, salt, and pepper, then roast on a baking sheet for about 25 minutes, flipping halfway through.
Season steak with salt and pepper. In a skillet over medium-high heat, add oil and sear the steak for about four minutes per side until medium-rare. Let rest before slicing.
In a large bowl, combine mixed greens and halved cherry tomatoes. Drizzle with olive oil and balsamic vinegar.
Whisk together Dijon mustard, honey, olive oil, and balsamic vinegar for the dressing.
Assemble the salad by layering greens at the base, followed by roasted sweet potatoes and sliced steak. Top with crumbled feta cheese and drizzle with dressing just before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 salad (approx. 400g)
Calories: 550
Sugar: 10g
Sodium: 800mg
Fat: 30g
Saturated Fat: 8g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 9g
Protein: 30g
Cholesterol: 75mg

Keywords: - For a lighter version, substitute steak with grilled chicken or tofu. - Add nuts like walnuts or almonds for added crunch. - Store leftovers in an airtight container in the fridge for up to three days.