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.
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
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.
Notes
For a vegetarian version, swap steak with grilled tofu or roasted chickpeas.
Resting the steak after cooking helps retain its juices.
Keep vinaigrette and salad components separate for make-ahead prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting + Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 460
- Sugar: 10g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
Keywords: steak salad, fall salad, harvest salad