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Steak Salad
with apples / roasted sweet potatoes / feta

Active: 30 minTotal: 1 hr

This warm entree salad is surprisingly satisfying thanks to the layers of flavors provided by a few favorite cool weather ingredients.
Smarts: Use tart apples to balance the natural sweetness of roasted sweet potatoes.

Ingredients

Servings:
4
Metric
Steak Salad with Apples and Sweet Potatoes:
  • Parsley - 1 Tbsp, chopped
  • Soy sauce, low-sodium - 3 Tbsp
  • Oil, cooking - 3 Tbsp + 1 Tbsp
  • Vinegar, balsamic - 2 Tbsp
  • Worcestershire sauce (opt) - 2 tsp
  • Steak, sirloin, flank or skirt - 1 1/4 lbs
  • Cheese, feta - 3 oz, cubed
  • Apples - 1, sliced (preferably a tart variety like Granny Smith)
  • Baby spinach - 6 oz
  • Roasted Sweet Potatoes (ingredients listed separately) - ~3 cups
Roasted Sweet Potatoes:
  • Sweet potatoes - 1 1/2 lbs, peeled and cubed
  • Foil - for roasting
  • Oil, olive - 1 Tbsp
Balsamic Vinaigrette:
  • Shallots - 1 clove, diced
  • Vinegar, balsamic - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Oil, olive - 3 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Marinate steak - (If prepping before cooking, get oven heating first.) Chop parsley. Combine parsley, soy sauce, first part of cooking oil, vinegar (portion for salad), and Worcestershire sauce. Add steak and turn to coat in marinade. Tenderize steak with a fork. Marinate for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)
  2. Sweet potatoes / Shallots / Cheese - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Make vinaigrette - (Double if making Wednesday night’s meal.) Whisk together shallots, vinegar (portion for vinaigrette), mustard, and honey. Add olive oil (portion for vinaigrette) while whisking. (Can be done up to 5 days ahead)
  4. Apples - Slice apples.

Make

  1. Heat oven to 450F / 232C.
  2. Spread potatoes out on a sheet pan. Cover tightly with foil and roast for 10 minutes covered. (Watch this video on roasting at high heat for tips.)
  3. While potatoes roast, remove steak from marinade (discard marinade). Season steak on both sides with some salt and pepper.
  4. Heat a skillet over medium-high heat. Add second part of cooking oil and then steak to heated pan. Sear steak for ~4 minutes on each side. Lower heat to medium, cover with a lid or foil, and cook until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~5 minutes); Well-done: 160F / 71C degrees (~7 minutes).
  5. Transfer steak to a cutting board. Cover and let rest while potatoes finish roasting.
  6. Take potatoes out of oven and remove foil. Toss potatoes with olive oil (portion for potatoes) and season with some salt and pepper.
  7. Return potatoes to oven and roast, uncovered, until tender, 8 to 10 minutes more.
  8. Assemble salads by topping spinach with apples, feta, and sweet potatoes. Slice steak and serve on top. Drizzle with vinaigrette (reserve half if doubled). Enjoy!

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Reviews

This meal has 51 reviews

Delicious combination of ingredients I wouldn’t expect to go together, but they do! Wish spinach and apples were chopped smaller to better incorporate ingredients.

By: Michelle
Posted: Jan 12, 2019
Diet: Original

Very good.

By: Florence
Posted: Jan 11, 2019
Diet: Original

Amazing! It has been added to our favorites list!

By: Catherine
Posted: Jan 11, 2019
Diet: Gluten-free

It was ok, the walnuts and apples helped with the salad a lot, and the lentils were good, but just nothing amazing. We would have made more dressing.

By: Chris
Posted: Jan 11, 2019
Diet: Vegetarian

Loved it! So tasty! Could make a little more dressing.

By: Laura
Posted: Jan 11, 2019
Diet: Original

It was ok. Salad needed a crunchy element.

By: Rhoda
Posted: Jan 11, 2019
Diet: Original