Garlic Thyme Steak and Kale Salad with Sweet Potato, Pecans and Cranberries

This warm steak and kale salad brings together tender slices of garlic-thyme steak, massaged kale and browned sweet potato for a hearty yet fresh meal. Topped with crunchy pecans, chewy dried cranberries and a creamy balsamic dressing, it’s a balanced dish that comes together in just 20 minutes.

Perfect for a quick weeknight dinner or a satisfying lunch, this salad proves that healthy eating doesn’t have to be complicated. The combination of savory steak, sweet potato and tangy dressing will leave you feeling full and energized.

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Ingredients

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

3 ounce Creamy Balsamic DressingView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Dice sweet potato into ½-inch pieces. In a large microwave-safe bowl, combine sweet potato, half the garlic powder, salt and pepper; toss until coated. Add 2 TBSP butter to bowl and cover tightly with plastic wrap; microwave until sweet potato is tender and steaming, 6-7 minutes. Remove plastic wrap and stir.
2. While sweet potato cooks, remove and discard any large stems from kale; chop if desired. Place kale in a second large bowl. Using your hands, massage kale with a large drizzle of olive oil until leaves are tender, 1-2 minutes. (Massaging helps the kale wilt slightly for a tender texture.)
3. Pat steak dry with paper towels; thinly slice against the grain. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and season with half the thyme, remaining garlic powder, salt and pepper. Cook, stirring occasionally, to desired doneness, 3-6 minutes. Turn off heat; transfer to a plate. Wipe out pan and let cool slightly. Heat pan used for steak over high heat; add sweet potato. Cook, stirring constantly, until browned, 30-60 seconds. Turn off heat; transfer to bowl with kale.
4. Reserve 4 tsp dressing in a small bowl. Add Parmesan to bowl with sweet potato and kale. Drizzle with as much remaining dressing as you like; toss to combine. Divide salad between plates and top with steak. Drizzle with reserved dressing and sprinkle with pecans and cranberries. Serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute ranch steak with sirloin, flank or ribeye. Adjust cooking time based on thickness.

Can I make this salad ahead of time?

It’s best served warm, but you can prep the components separately. Store dressed salad and steak separately and assemble just before serving.

Is there a substitute for creamy balsamic dressing?

You can use a simple vinaigrette of balsamic vinegar, olive oil and a touch of Dijon mustard or any creamy dressing you like.