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Steak & Kale Salad
with leftover roasted sweet potatoes

Active: 25 min Total: 25 min

This kale salad is like the holidays on a plate featuring roasted sweet potatoes (leftover from last night), dried cranberries, and flavorful seared steak. Coated in a creamy balsamic vinaigrette, this is the perfect cold-weather salad.

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Ingredients

Servings:
4
Metric
Steak & Kale Salad with Leftover Roasted Sweet Potatoes:
  • Garlic powder - 3/4 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 (sub 1 bunch of kale / 8 oz baby kale) - 8 oz
  • Oil, cooking - 1 Tbsp
  • Walnuts - 2 oz
  • Dried cranberries (sub other dried fruit) - 4 Tbsp
  • Leftover roasted sweet potatoes (from Wed) - 1 1/2 lbs
  • Goat cheese - 2 oz
Creamy Balsamic Vinaigrette:
  • Vinegar, balsamic - 3 Tbsp
  • Mustard, Dijon - 2 tsp
  • Oil, olive - 2 Tbsp
  • Sour cream - 3 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Steak - Mix together garlic powder, soy sauce, and balsamic vinegar. 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)
  2. 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 4 days ahead)
  3. Make dressing - Add balsamic vinegar, Dijon, and oil to sour cream. Whisk together. (Can be done up to 5 days ahead)

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Make

  1. Heat a grill pan or skillet over medium-high heat. Add cooking oil 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).
  2. Toss dressing with kale leaves, walnuts, dried cranberries, and leftover roasted sweet potatoes. Top with sliced steak and crumbled goat cheese. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (53)
Gluten-free (4)
Paleo (4)
Vegetarian (5)

23 reviews

Boiled the sweet potatoes, so they lost some texture, but the walnuts helped it from feeling too mushy. Really good, fall/winter salad.

By: Laura
Posted: Apr 11, 2016
Diet: Original
0 Helpful

This is a great salad. Perfect combination of flavors. The marinade caramelized nicely on the steak.

By: Victoria
Posted: Mar 28, 2016
Diet: Original
0 Helpful

So good!

By: Sara
Posted: Jan 10, 2016
Diet: Original
0 Helpful

This is my boyfriend's favorite meal from Cook Smarts, so far. Just make sure that your steak is a thinner cut so that it cooks sears nicely on the outside and gives you a bit of room for controlling the doneness of the interior. If you have a thicker cut, butterfly it.

By: Rachel
Posted: Jan 08, 2016
Diet: Original
0 Helpful

left out the sweet potatoes and sliced up leftover tri-tip. My husband raved about this meal!

By: Linda
Posted: Jan 05, 2016
Diet: Original
0 Helpful

Really enjoyed this and will have again for sure!

By: Penny
Posted: Jan 03, 2016
Diet: Original
0 Helpful