Warm Steak, Kale & Sweet Potato Salad
with Pecans, Cranberries & Balsamic Vinaigrette
- 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
Olive Oil
Cooking Oil
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, combine sweet potato, half the garlic powder, salt, and pepper; toss until coated. • Add 2 TBSP butter (4 TBSP for 4 servings) 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 (similar to how you would knead dough) with a large drizzle of olive oil 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 with paper towels; thinly slice against the grain. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and season with half the thyme (all for 4 servings), 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 servings) in a small bowl. • Add Parmesan to bowl with sweet potato and kale. Drizzle with as much remaining dressing as you like; toss to combine. • Divide salad between plates and top with steak. Drizzle with reserved dressing and sprinkle with pecans and cranberries. Serve.
Beef is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the delicious combination of steak, sweet potato, and kale. Some found it bland; consider adjusting seasoning to taste.
- Ease of prep: Quick and easy to prepare, though removing kale stems can be time-consuming. Massaging kale with olive oil is a game-changer!
- Suggestions: Try adding other greens like spinach or arugula for variety. Consider marinating the steak and slicing it very thin.
- Portions: Some felt the sweet potato portion was too small; consider adding extra for a more satisfying meal.
- Leftovers: Tastes great the next day, even cold! Try adding chicken or chickpeas to leftover salad for a new twist.
Reviews from our home cooks
Delicious! My family loved this combination of steak, sweet potato, and kale. We only used 1/2 packet of dressing instead of all of the packets provided and it was very flavorful.
Massaging the kale with the olive oil is a game changer. Everything came together nicely! Very tasty!
Super easy recipe. Absolutely delicious. The steak was very tender.
Amazingly simple recipe that turned out so good I ate the leftovers cold the next day and it was still delicious!
You really need to like kale, which I do. The steak was tender and the seasonings and extra provide a great crunch.
It could have used more sweet potato, otherwise it was very good. The steak turned out excellent.
Good combination of flavors; microwaving the sweet potatoes is quick, but maybe not the best for texture
This was delicious, but definitely took longer than 15 minutes. Removing the stems from the kale was by far the most time consuming step
It was ok. The flavors did not meld. The sweet potato and cranberry was not enough to offset the garlic and balsamic dressing (and I do love balsamic). The steak just seemed like an add on. The entire dish seemed as though the steak, sweet potato and salad would have been better as separate components.
The sweet potato was laughably small. 3.8 oz after peeling. The kale was far too unsorted. I threw away 1.6 oz of stems, leaving 2.7 oz of kale. This is just a silly small amount of food for two people.
