Roasted Sweet Potato and Steak Salad with Grapes, Feta and Balsamic Dijon Dressing

This vibrant salad is a celebration of textures and flavors. Tender ranch steak, roasted sweet potatoes, juicy red grapes and crunchy cashews come together on a bed of massaged kale. A tangy balsamic Dijon dressing ties it all together, while creamy feta adds a salty finish.

Perfect for a hearty lunch or dinner, this salad is both satisfying and nutritious. The combination of protein, healthy fats and colorful vegetables makes it a well-rounded meal that will keep you energized.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView 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

2.25 ounce Red GrapesView ingredient guideLike ingredientDislike ingredient

0.5 ounce CashewsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Dice sweet potato into ½-inch pieces. Remove and discard any large stems from kale; chop into bite-size pieces. Roughly chop cashews. Halve grapes.
2. Toss sweet potato on a baking sheet with a drizzle of oil, half the Fry Seasoning (you’ll use the rest in the next step), salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. While sweet potato roasts, pat steak dry with paper towels; season all over with remaining Fry Seasoning, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook until browned and cooked through, 5-7 minutes per side. Transfer steak to a cutting board.
4. Place kale in a large bowl. Add a drizzle of olive oil; lightly season with a pinch of salt. Using your hands, massage kale until leaves are dark green and tender, 1-2 minutes.
5. In a separate large bowl, whisk together vinegar, mustard, 1 TBSP olive oil, ½ tsp sugar, salt and pepper (2 TBSP olive oil and 1 tsp sugar for 4 servings).
6. Slice steak crosswise. To bowl with dressing, add kale, cashews, grapes, roasted sweet potato and feta. Toss until evenly coated. Divide salad between bowls and top with steak. Serve.

Recipe Tips

FAQ

Can I use a different protein instead of steak?

Yes, you can substitute the steak with chicken, tofu or shrimp. Adjust cooking times accordingly.

How should I store leftovers?

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Add dressing just before serving.

Can I make this salad ahead of time?

Yes, you can prep the ingredients ahead. Roast the sweet potatoes, cook the steak and wash the kale. Assemble and dress just before serving to keep everything crisp.