Description
A delicious steak and sweet potato salad that’s both nutritious and satisfying, drizzled with a maple-mustard dressing.
Ingredients
Scale
- 8 oz flank steak or sirloin
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 medium sweet potato, peeled and cubed
- ½ teaspoon smoked paprika
- 4 cups baby spinach or mixed greens
- ¼ red onion, thinly sliced (optional)
- ¼ cup crumbled goat cheese or feta
- Optional: chopped pecans or pumpkin seeds for crunch
- 2 tablespoons olive oil (for dressing)
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- Salt and pepper, to taste (for dressing)
Instructions
- Preheat oven to 425°F (220°C). Toss sweet potato cubes with ½ tablespoon olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender.
- Meanwhile, season steak with salt and pepper. Heat a skillet or grill pan over medium-high heat with the remaining olive oil. Cook steak for 3–4 minutes per side, or until desired doneness. Let rest for 5 minutes, then slice thinly against the grain.
- In a small jar or bowl, whisk together all dressing ingredients until smooth.
- To assemble, divide greens between two bowls. Top with roasted sweet potatoes, steak slices, red onion, and goat cheese.
- Drizzle with maple-mustard dressing and sprinkle with nuts or seeds if using. Serve warm or at room temp.
Notes
- Adjust seasoning according to personal taste.
- For a spicier kick, consider adding some crushed red pepper flakes to the dressing.
- This salad can be stored in the refrigerator for up to 2 days, but it’s best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 29g
- Cholesterol: 70mg