Name: Fall Harvest Steak Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb flank steak; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 large sweet potato, peeled and cubed; 1 tbsp olive oil (for roasting); 6 cups mixed salad greens; 1 apple, thinly sliced; 1/3 cup goat cheese crumbles; 1/3 cup candied pecans; 3 tbsp olive oil; 1 tbsp maple syrup; 1 tbsp Dijon mustard; 1 tbsp apple cider vinegar; Pinch salt and pepper

Celebrate the cozy, crisp vibes of autumn with a hearty yet refreshing Fall Harvest Steak Salad. This is not your average salad. It’s loaded with warm slices of juicy seared steak, roasted sweet potatoes, crisp apple slices, crunchy candied pecans, and tangy goat cheese crumbles—all nestled on a bed of mixed greens and drizzled with a maple-Dijon vinaigrette that ties it all together.

Perfect for when you’re craving something seasonal yet satisfying, this steak salad balances rich flavors with wholesome textures. Whether you’re hosting a cozy dinner party or just want to level up your weekday lunch, this dish makes autumn eating feel special.

What Cut of Steak Works Best?

For this salad, I love using a tender and flavorful cut like flank steak or sirloin. These cuts cook quickly and slice beautifully across the grain for melt-in-your-mouth texture. If you prefer a richer bite, ribeye is a decadent option. Just be sure not to overcook it—medium-rare to medium keeps it juicy.

Ingredients for the Fall Harvest Steak Salad

1 lb flank steak (or sirloin)
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 large sweet potato, peeled and cubed
1 tbsp olive oil (for roasting)
6 cups mixed salad greens (arugula, baby spinach, or spring mix)
1 apple (Honeycrisp or Fuji), thinly sliced
1/3 cup goat cheese crumbles
1/3 cup candied pecans

Maple-Dijon Vinaigrette

3 tbsp olive oil
1 tbsp maple syrup
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
Pinch of salt and pepper

How To Make the Fall Harvest Steak Salad

Step 1: Roast the Sweet Potatoes

Preheat your oven to 400°F. Toss cubed sweet potatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender, flipping halfway.

Step 2: Cook the Steak

While the sweet potatoes roast, heat 1 tbsp olive oil in a skillet over medium-high heat. Season the steak with salt and pepper. Sear the steak for about 4-5 minutes per side (depending on thickness) for medium-rare. Let it rest for 10 minutes, then slice thinly against the grain.

Step 3: Make the Vinaigrette

In a small bowl or jar, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper. Shake or whisk until emulsified.

Step 4: Assemble the Salad

On a large platter or in individual bowls, layer mixed greens, roasted sweet potatoes, apple slices, goat cheese, and candied pecans. Top with slices of steak and drizzle with vinaigrette just before serving.

How to Serve and Store Fall Harvest Steak Salad

Serve this salad slightly warm with freshly sliced steak on top. It pairs beautifully with a glass of Pinot Noir or a sparkling apple cider. For a heartier meal, add a side of crusty bread.

To store leftovers, keep the salad components and vinaigrette separate. Store steak, sweet potatoes, and dressing in airtight containers in the fridge for up to 3 days. Reheat steak and sweet potatoes gently before serving over fresh greens.

Frequently Asked Questions

Can I use a different protein?

Absolutely. Grilled chicken or roasted turkey work wonderfully here, especially around the holidays.

What apples are best for this salad?

Crisp varieties like Honeycrisp, Fuji, or Pink Lady offer the best sweet-tart balance.

Can I prep this in advance?

Yes! You can roast the sweet potatoes, cook the steak, and mix the dressing a day ahead. Assemble just before serving for freshness.

Is there a dairy-free option?

Skip the goat cheese or substitute with a dairy-free alternative like almond feta or avocado.

Can I make this vegetarian?

Definitely! Swap the steak with roasted chickpeas or grilled tofu.

Want More Salad Ideas with a Twist?

If you loved this Fall Harvest Steak Salad, you might enjoy these fresh and flavorful creations:

Blueberry Peach Feta Salad for a summer-to-fall crossover.
Broccoli Salad with a tangy twist and crunchy bites.
Oven Roasted Root Vegetables as a perfect warm salad base.
Healthy Mediterranean Salmon Dinner packed with lean protein and omega-3s.
Cottage Cheese Egg Bake if you’re craving something brunchy yet protein-rich.

📌 Save this recipe to your Pinterest salad board so you can bring the flavors of fall to your table anytime: Follow me on Pinterest @NinaDishes.

Let me know how your version turned out! Did you switch up the apple type? Try a different cheese or use walnuts instead of pecans?

I love seeing your delicious spins. Leave a comment below with your ideas, tips, or questions!

Fall Harvest Steak Salad

Author: Nina Klatten
Total Time: 45 minutes
Yield: 4 servings

Print Recipe

Description

Celebrate the season with this Fall Harvest Steak Salad—a flavorful mix of juicy seared steak, roasted sweet potatoes, crisp apples, goat cheese, and candied pecans. Perfectly balanced with a maple-Dijon vinaigrette, this salad brings together sweet, savory, and crunchy textures in every bite.

Instructions

1. Preheat oven to 400°F. Toss cubed sweet potatoes with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender, flipping halfway.

2. While sweet potatoes roast, heat 1 tbsp olive oil in a skillet over medium-high heat. Season steak with salt and pepper. Sear 4–5 minutes per side for medium-rare. Rest for 10 minutes, then slice against the grain.

3. In a bowl or jar, whisk vinaigrette ingredients until smooth and emulsified.

4. On a platter or in bowls, layer salad greens, roasted sweet potatoes, apple slices, goat cheese, and pecans. Top with sliced steak and drizzle with vinaigrette.