Steak, Berries & Kale Salad

This fresh steak, berries, and kale salad pairs cubes of juicy grilled ribeye with a mix of baby and lacinato kale, sweet strawberries and raspberries, crisp cucumber, and bright orange sections. Finished with chopped pecans and a tangy balsamic vinaigrette, it’s a colorful, healthy, and flavorful meal.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

Balsamic Vinaigrette

¼ cup balsamic vinegar

1 tablespoon Dijon mustard

1 clove garlic, minced

¼ teaspoon salt

¼ teaspoon black pepper

½ cup extra-virgin olive oil

‍

Salad

2 cups baby kale

2 cups torn lacinato kale

½ cup sliced strawberries

½ cup raspberries

½ English cucumber, thinly sliced

1 navel orange, peeled and sectioned

2 cooked Grilled Ribeye Steaks, cut into ¾-inch cubes

¼ cup finely chopped pecans

Cracked black pepper, to taste

‍

Directions

For vinaigrette, in a medium bowl whisk together vinegar, mustard, honey, garlic, salt and pepper. Gradually whisk in olive oil. Cover and refrigerate until serving time.
For salad, in a large bowl combine both kales, strawberries, raspberries, cucumber and orange sections. Transfer salad to serving plates. Top with steak and pecans. Serve with Balsamic Vinaigrette and cracked black pepper.