This steak harvest salad embodies fall with sweet potato croutons, dried cranberries, crisp apples, feta cheese, and a homemade balsamic vinaigrette.

Steak Harvest Salad with sweet potato croutons, dried cranberries, crisp apples, feta cheese, and a homemade balsamic vinaigrette.

When I tell people I love eating salads for dinner they look at me like I’m crazy, but in reality when I’m talking about a salad I’m really making a loaded to the brim with all the toppings kind of salad. This steak harvest salad is no different! A base of mixed greens is loaded with sweet potato croutons, dried cranberries, crisp apples, feta cheese, and a homemade balsamic vinaigrette.

Ingredients

Candied Pecans – we are making them ourselves with pecans, brown sugar, and maple syrup, but they can be purchased as is to make the process quicker.
Mixed Greens – I grabbed a spring green mix, but your favorite lettuce blend works
Sweet Potato – the smaller you dice the potatoes the quicker they will cook! Keep this in mind.
Apple – honeycrisp is always my go to, but any sweet crisp apple will do the job.
Dried Cranberries – adds a pop of color and we love them!
Feta Cheese – if you are not a fan of feta (like my husband) swap for your favorite cheese. He loves pepperjack
Steak – I’m using a New York strip, but any good cut of steak works fantastic.
Balsamic Vinaigrette – we are making my FAVORITE homemade vinaigrette for this salad, but feel free to add on your favorite store bought to save a little on time.

How to make the best steak harvest salad

Add all Balsamic Vinaigrette ingredients to a blender and blend until well combined.
Preheat half the Blackstone griddle to medium high heat and the other half of the griddle to medium heat.
Add diced sweet potatoes to medium heat. Add about 1/4 cup of water and cover with a basting dome. Let cook/steam for about 5 minutes or until potatoes have started to soften, shaking the dome every minute or two to prevent burning.
Remove basting dome from sweet potatoes, spray with a little bit of oil and season with salt and pepper. Continue cooking until potatoes start to brown on the outside. Remove from heat.
Over medium heat combine the ingredients for the candied pecans. Mix constantly on the griddle for 60 seconds or until sugars begin to caramelize and then remove.
Season the New York Strip steaks with salt and pepper. Place onto medium high heat and cook for 5-7 minutes per side. Until desired temperature is achieved. Allow to rest for 5 minutes before slicing.
To each bowl of salad add thinly sliced apple, 2 tbsp dried cranberries, 1 oz feta cheese, sliced steak, and a drizzle of prepared balsamic vinaigrette.

Share Your Experience

I would love to hear about your experience making and enjoying my Steak Harvest Salad! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home cooks.

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