Steak Harvest Salad
A hearty, colorful harvest salad featuring perfectly seared steak, roasted Japanese sweet potatoes, crispy curry-spiced chickpeas, caramelized baked pears, fresh greens, and a simple balsamic dressing.
Looking for a colorful, nourishing meal that’s packed with seasonal flavor? Fitness coach and recipe creator Tatiana of Lots for Tots, a Holistic Personal Trainer, shared this beautiful Steak Harvest Salad made with our regenerative, 100% grass-fed & finished filet mignon. Loaded with roasted Japanese sweet potato, curry-spiced chickpeas, baked pear, fresh greens, pickled red onion, and a simple balsamic dressing, it’s the perfect cozy fall meal.
Watch Tatiana Make it:
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makes:2
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total time:15 min
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cooking difficulty:Easy
Ingredients
Utensils
Instructions
Bring the steaks to room temperature and season generously with salt and pepper.
Heat a cast-iron skillet over high heat until very hot. Sear the steaks on each side until they reach an internal temperature of 135°F for medium-rare.
Remove from the pan and allow to rest before slicing.
Preheat the oven to 375°F.
Peel the Japanese sweet potato and cut it into bite-sized cubes.
Toss or lightly spray with avocado oil and arrange on a baking sheet. Roast for approximately 35 minutes, flipping halfway through, until tender and golden.
Place the chickpeas in a bowl and lightly coat with avocado oil.
Season with curry powder, coriander, cumin, and a touch of cinnamon. Spread on a baking sheet and roast at 375°F for approximately 25 minutes, flipping halfway through, until golden and crispy.
Cut the pears in half and place them cut-side down on a baking sheet. Bake at 375°F for approximately 10 minutes.
Remove and sprinkle with cinnamon. The pears should be tender and lightly caramelized.
Make the dressing by whisking together equal parts olive oil and balsamic vinegar.
Add a squeeze of fresh lemon juice and season with salt and pepper to taste.
Assemble the salad by adding the spinach mix to a large serving bowl and layer with sliced steak, roasted sweet potatoes, curry-roasted chickpeas, baked pears, micro cilantro, and pickled red onion.
Drizzle with the balsamic dressing and serve.