Quick and healthy Winter Steak Salad

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Enjoy a vibrant winter steak salad packed with hearty veggies, tender steak, and a zesty dressing. Perfect for a quick, healthy, and flavorful cold weather meal!

What Is a Winter Steak Salad?

A winter steak salad is a nutrient-dense dish featuring seasonal winter vegetables and tender steak. Unlike light summer salads that use fresh tomatoes and cucumbers, this salad combines heartier ingredients like Brussels sprouts, root vegetables, citrus fruits, and crunchy nuts. This makes it an ideal cold weather meal full of flavor, texture, and essential nutrients.

How to Customize Your Winter Steak Salad

The beauty of a winter steak salad is its versatility. Customize your salad by adding:

• Cheese: Crumbled feta, goat cheese, or shaved Parmesan for a creamy twist
• Grains: Quinoa, farro, or barley to boost texture and nutrition
• Citrus: Orange or grapefruit segments to brighten the flavors
• Seeds: Toasted pumpkin, sunflower, or sesame seeds for extra crunch
• Dried Fruit: Cranberries, apricots, or cherries for a sweet contrast
• Fresh Herbs: Parsley, cilantro, or mint to add freshness
• Nuts: Toasted almonds, cashews, or peanuts for added texture

Protein Alternatives for Your Winter Steak Salad

While the classic winter steak salad uses sirloin or flank steak, try these alternatives:

• Chicken: Grilled or roasted for a lean protein option
• Shrimp: Sautéed or grilled for a seafood flavor
• Tofu: Marinated and grilled for a vegetarian or vegan choice
• Portobello Mushrooms: Grilled for a meaty, earthy flavor

Can You Prepare a Winter Steak Salad in Advance?

Yes! Prepare components ahead of time for easy assembly:

• Wash and dry greens
• Chop and cook vegetables
• Toast nuts
• Cook the steak or other proteins

Store all ingredients separately in airtight containers in the fridge. Dress the salad just before serving to keep it fresh and crisp.

Winter Steak Salad Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

• ½ cup peanuts
• 3 tbsp olive oil
• 1 lime (juice)
• 1 red pepper, thinly sliced
• 2 carrots, grated
• 12 Brussels sprouts, thinly sliced
• 12 oz steak (sirloin or flank), sliced into strips
• 4 cups arugula
• ½ cup pomegranate seeds
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 2 tbsp soy sauce
• 2 tbsp sweet chili sauce

Instructions:

1. Toast peanuts in a dry skillet over medium heat for 3–4 minutes until golden and fragrant. Set aside.
2. Whisk olive oil and lime juice together in a small bowl to make the dressing base. Set aside.
3. Heat 1 tbsp olive oil in the skillet over medium-high heat. Cook red pepper for 2–3 minutes until slightly softened. Remove and set aside.
4. Add another tbsp olive oil; cook carrots and Brussels sprouts for 4–5 minutes until tender-crisp. Remove and set aside.
5. Cook steak slices in the skillet for 3–4 minutes until cooked to your liking. Remove and set aside.
6. Combine arugula, cooked red pepper, carrots, Brussels sprouts, steak, and toasted peanuts in a large bowl.
7. Mix minced garlic, ginger, soy sauce, and sweet chili sauce in a small bowl to make the dressing.
8. Drizzle dressing over the salad and toss gently to coat.
9. Plate the salad, sprinkle pomegranate seeds on top, and serve immediately.