I know salads for dinner are usually thought of as a summer thing. They are light and refreshing and rarely involve turning on an oven in the heat of the summer.
Fall foods are usually considered more hearty and comforting. However, there is nobody saying that you can’t enjoy a good salad in the Fall and still feel warm and full. I was looking for something that would check off all the boxes: healthy, salad, filling, hearty, full of Fall goodness, so I came up with this beauty of a dish. My husband loved it. I loved it. It definitely hit the spot.
I’ve put approximate amounts in the list below. That’s one of the things that’s so great about a salad: you have so much free reign to make it how you like. Don’t want steak? Use chicken. Or no meat at all. Change the apple, add more cranberries.
You do you, boo.
Autumn Steak Salad
1 bag mixed greens (or lettuce/greens of your choice)
1 sweet potato, cubed
1 apple, diced (I used a Fuji)
½ cup dried cranberries (or more if you’d like)
½ cup chopped walnuts (or more if you’d like)
Goat cheese, crumbled
Steak cut of your choice (I used a 15oz rib eye I found at Trader Joe’s)
Maple Dijon Apple vinaigrette
Salt and pepper
Fresh sage, about 1 tablespoon, minced
Place your cubed sweet potato on a baking sheet and coat with some olive oil, salt, and cinnamon, just a sprinkle or so will be fine. Roast in a 425 degree oven for 20 minutes. Remove from the pan and set aside to cool.
While the potatoes are roasting, season your steak with salt and pepper. Cook in a skillet over medium heat (I used my cast iron) until cooked to your preferred doneness. Remove and let set for about 5-10 minutes. Slice thinly.
Mix together the vinaigrette by combining equal parts olive oil and apple cider vinegar, a tablespoon of Dijon mustard, and ½ tablespoon of maple syrup and whisk together.
Assemble the salad: In a big bowl, add the greens, apple, cranberries, walnuts, sage, goat cheese, cooled sweet potatoes, and steak slices. Drizzle with dressing and toss to combine.