Warm Steak, Kale & Sweet Potato Salad
Elevated Dinners, Impressively Easy
- Eggs
- Milk
- Tree Nuts
You’ll serve thinly sliced garlic-and-thyme steak over a beautifully balanced kale salad packed with tender browned sweet potato and topped with Parmesan cheese. It’s dressed in a creamy balsamic dressing and topped off with crunchy pecans and chewy dried cranberries for a light-but-hearty lunch you’ll have on the table in a quick 15!
Ingredients
1 unit
Sweet Potatoes
2 teaspoon
Garlic Powder
4 ounce
Kale
10 ounce
Ranch Steak
1 teaspoon
Dried Thyme
3 ounce
Creamy Balsamic Dressing
(Contains: Eggs)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
½ ounce
Pecans
(Contains: Tree Nuts)
1 ounce
Dried Cranberries
Not included in your delivery
2 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Dice sweet potato into ½-inch pieces. • In a large microwave-safe bowl, toss sweet potato with half the garlic powder, salt and pepper until coated. • Add 2 TBSP butter (4 TBSP for 4) to bowl and cover tightly with plastic wrap; microwave until sweet potato is tender and steaming, 6-7 minutes. Remove plastic wrap and stir.
• While sweet potato cooks, remove and discard any large stems from kale; chop if desired. Place kale in a second large bowl. Using your hands, massage kale with a large drizzle of olive oil (similar to how you would knead dough) until leaves are tender, 1-2 minutes. TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture.
• Pat steak* dry and thinly slice against the grain. • Drizzle oil in a hot large pan. Add steak and season with half the thyme (all for 4), remaining garlic powder, salt, and pepper. Cook, stirring occasionally, to desired doneness, 3-6 minutes. Turn off heat; transfer to a plate. Wipe out pan and let cool slightly. • Heat pan used for steak over high heat; add sweet potato. Cook, stirring constantly, until sweet potato is browned, 30-60 seconds. Turn off heat; transfer to bowl with kale.
• Reserve 4 tsp dressing (8 tsp for 4) in a small serving bowl. • Add cheese to bowl with sweet potato and kale. Drizzle with as much remaining dressing as you like; toss to combine. • Serve salad topped with steak, drizzled with reserved dressing, and sprinkled with pecans and dried cranberries.
Steak is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious blend of steak, sweet potato, and kale, with cranberries adding a nice sweet balance 🍲.
- Ease of prep: Quick and easy for most, though some found it more time-consuming than expected, especially dicing the sweet potato.
- Suggestions: Consider wilting the kale slightly for a tender texture; try caramelized onions for extra flavor.
- Portions: Some found the sweet potato too small for two servings; consider adding more to bulk up the meal.
- Texture: Massaging the kale with olive oil helped tenderize it; the mix of crunchy and chewy elements was praised.
- Leftovers: The salad kept well, with some enjoying it cold the next day for lunch.
Reviews from our home cooks
This was a winner! We're not huge kale fans, but massaging the leaves with olive oil really tenderized them. The flavor combo of steak, sweet potato, kale and cranberries was delicious!!
Never ate kale before. It was delicious especially with the sweet potato and steak. Good balance of flavor
Went together easily and was very filling - kale makes a great base for a substantial salad
My husband loved this and he doesn't care for sweet potatoes. The textures in the salad were fantastic. Definitely a winner.
Absolutely 💯 delicious. However, instead of leaving the kale raw, I decided to wilt the kale in the frying pan. Awesome recipe 👌
This was the best steak I have had from HF in a while. Cooked strictly by instructions, it came out tender and so flavorful! Combined with the other salad ingredients...it was truly delish!
It was yummy, but we cooked the sweet potatoes in our Air fryer. Much faster and a lot easier than using the microwave and then trying to fry them.
I'm not really a salad guy, but this has become one of my top favourite meals I've ever cooked and tasted, it was explosively amazing!
Really good! I'll be making this one again on my own. Only complaint is that it required and assumed I owned a microwave for the sweet potatoes. Easily baked, but it did add significant time.
The overall impression I got from this salad was that it was wet. The recipe might have been better served if the cooked steak and sweet potatoes were dried on paper towels prior to adding to the kale.
