Warm Winter Steak Salad with Ginger-Chili Dressing
As winter settles in, there’s no need to give up on fresh, vibrant meals. This Winter Steak Salad is packed with roasted vegetables, tender steak, and tossed in a bold ginger-chili dressing—a perfect balance of warmth, crunch, and zest. It’s the ultimate cold-weather comfort food that still keeps things light and healthy.
What Is a Winter Salad?
Unlike traditional salads made with cucumbers or tomatoes, a winter salad features seasonal produce like Brussels sprouts, carrots, root vegetables, and citrus. It’s hearty, nutrient-dense, and perfect for colder months. With crunchy peanuts, roasted veggies, and a protein-packed steak, this salad is both filling and flavor-forward.
Why You’ll Love This Salad
- Packed with seasonal vegetables and lean protein
- Features a bold, homemade ginger-chili dressing
- Customizable with different proteins or plant-based options
- Make-ahead friendly for easy weekday meals
- Beautiful presentation with vibrant colors like pomegranate seeds
Customization Ideas
Want to personalize your winter salad? Try adding:
- Cheese: Feta, goat cheese, or Parmesan
- Grains: Quinoa, barley, or wild rice for extra fiber
- Seeds: Pumpkin or sunflower seeds for added crunch
- Fruits: Dried cranberries or orange segments
- Herbs: Fresh parsley, mint, or cilantro for brightness
- Nuts: Cashews, almonds, or walnuts for more texture and nutrients
Protein Alternatives to Steak
Not a steak fan? Try one of these instead:
- Grilled chicken – A lean and lighter option
- Shrimp – Adds a seafood twist
- Tofu – Great vegetarian or vegan substitute
- Grilled portobello mushrooms – Meaty and earthy
Make-Ahead Tips
Yes, this winter salad is make-ahead friendly!
- Wash and dry greens, chop veggies, and toast peanuts in advance
- Cook and store steak separately
- Refrigerate components in airtight containers
- Assemble and dress just before serving for maximum freshness
Winter Steak Salad – The Recipe
Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- ½ cup peanuts
- 3 tbsp olive oil
- 1 lime, juiced
- 1 red bell pepper, thinly sliced
- 2 carrots, grated
- 12 Brussels sprouts, thinly sliced
- 12 oz steak (sirloin or flank), thinly sliced
- 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
- Toast the Peanuts
Heat a dry skillet over medium heat. Toast peanuts for 3–4 minutes until golden and fragrant. Set aside. - Prepare the Lime-Olive Oil Dressing
In a small bowl, whisk together lime juice and 1 tbsp olive oil. Set aside. - Cook the Red Pepper
In the same skillet, heat 1 tbsp olive oil over medium-high heat. Sauté red pepper for 2–3 minutes until softened. Remove and set aside. - Cook Carrots and Brussels Sprouts
Add another tablespoon of olive oil to the skillet. Add grated carrots and Brussels sprouts. Cook for 4–5 minutes until tender-crisp. Remove and set aside. - Sear the Steak
In the same skillet, cook steak strips for 3–4 minutes or until done to your liking. Set aside. - Make the Ginger-Chili Dressing
In a small bowl, whisk together garlic, ginger, soy sauce, and sweet chili sauce. - Assemble the Salad
In a large mixing bowl, combine arugula, cooked vegetables, steak, and toasted peanuts. Drizzle with ginger-chili dressing and toss gently. - Serve
Divide into four servings. Garnish with pomegranate seeds and enjoy immediately.
Final Thoughts
This warm winter salad with steak and ginger-chili dressing brings a bold flavor twist to your cold-weather menu. Loaded with seasonal ingredients and customizable to your liking, it’s perfect for cozy weeknights or elegant dinner parties.
