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Steak and Kale Salad
with quinoa / sweet potatoes / balsamic vinaigrette

Active: 40 Total: 60

A version of this fresh yet cozy entree salad was last featured in 2020. Prep each of the components for this meal ahead of time and all you need to do is cook the steak when you're ready to serve. 
Smarts: Cook extra sweet potatoes and quinoa for tonight and Thursday's dinner will be a breeze.



Balsamic Vinaigrette:
  • Vinegar, balsamic - 3 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Oil, olive - 2 Tbsp
Steak and Kale Salad:
  • Garlic powder - 1/2 tsp
  • Soy sauce, low-sodium - 1 1/2 Tbsp
  • Vinegar, balsamic - 1 1/2 Tbsp
  • Steak, flank or skirt - 1 1/4 lbs
  • Baby kale mix - 8 oz (sub 1 bunch of kale / 8 oz baby kale)
  • Oil, cooking - 1 Tbsp
  • Foil - for covering steak
  • Walnuts - 2 oz
  • Cranberries, dried - 1/4 cup (sub any dried fruit)
  • Cheese, goat - 4 oz (sub feta)
Roasted Sweet Potatoes (for 2 nights):
  • Sweet potatoes - 1.5 lbs , cubed
  • Oil, cooking - 1 1/2 Tbsp
Quinoa (for 2 nights):
  • Quinoa, uncooked - 1 cup
  • Stock, any type - 2 cups


  1. Quinoa (this makes enough for 2 nights) - Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. Reserve 1 cup (amount for 4 servings; adjust if customizing) of cooked quinoa for Thursday's meal. (Can be done up to 5 days ahead)

  2. Steak - Mix together garlic powder, soy sauce, and balsamic vinegar (portion for salad). Cover steak in marinade and tenderize with a fork. Let steak marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)

  3. Sweet potatoes (this makes enough for 2 nights) - Peel and cube. (Can be done up to 5 days ahead)

  4. Make vinaigrette - Whisk together balsamic vinegar (the portion for the vinaigrette), mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)

  5. Kale - If not using a baby kale mix, remove leaves from stems. Tear leaves into small bite sized pieces. Wash and dry in salad spinner. (Can be done up to 5 days ahead)

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  1. Heat oven to 400F / 204C.

  2. Toss sweet potatoes with cooking oil (portion for sweet potatoes) and some salt. Spread out on a sheet pan in an even layer (use two sheet pans if needed to prevent overcrowding). Roast for 15 minutes and then increase temperature to 475F / 246C. Shake and rotate pan and roast for another 10 to 12 minutes at higher temperature, until golden and crispy. Reserve 1 cup of roasted sweet potatoes for Thursday's meal (amount for 4 servings; adjust if customizing).

  3. While sweet potatoes roast, heat a grill pan or skillet over medium-high heat. Add cooking oil (portion for steak) and then steak to heated oil. Sear for 3 to 6 minutes on each side (closer to 3 for medium-rare and closer to 6 for more well done meat). Remove from heat, cover in foil, and let rest for at least 10 minutes before slicing across the grain (i.e. perpendicular to the fibers).

  4. If quinoa was made ahead and you would like it warm, reheat in the microwave.

  5. Toss kale leaves, walnuts, dried cranberries, quinoa, and roasted sweet potatoes with vinaigrette until dressed to your liking. Top with sliced steak and crumbled goat cheese. Enjoy!



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