Winter Harvest Steak Salad {Paleo + GF}
A seriously simple yet hearty meal offering loads of late fall and winter produce, with sweet and savory toppings. Fair warning, you may want an extra batch of the candied pecans!
Ingredients
Salad
- 3-4 cups baby Arugula
- 1/2 - 1 cup leftover steak sliced
- 1/3 cup Pomegranate seeds
- 1/3 recipe Quick Candied Pecans recipe follows, or raw pecans
- 1/2 cup leftover roasted squash or sweet potato sliced or cubed
- 1/4 cup Goat cheese crumbled, or more to taste (optional)
- Maple balsamic or similar sweet-tart dressing
Quick Vanilla Maple Candied Pecans
- 8 ounces raw pecan halves
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 1 tablespoon maple sugar can sub coconut sugar
Instructions
Salad
- Split arugula between 2-4 plates, depending on number of servings. Arrange all toppings in layers, or toss together. Drizzle with sweet-tart dressing of choice, and enjoy immediately.
Quick Vanilla Maple Candied Pecans
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, and set aside. In a medium bowl, add pecans, maple syrup, and vanilla, and toss to combine. In a separate small bowl whisk together salt, cinnamon, and maple sugar. Add dry ingredients to the pecans, and toss again to combine.
- Bake in preheated oven for 10-12 minutes, toss, and bake for another 10-12 until browned and crispy. Begin checking after 18-20 minutes to prevent burning. Let cool completely before using in the salad. This recipe makes more than you will need for the salad, but you will absolutely want the extras for snacking!
Notes
- Feel free to sub the toppings for what you have on hand, or what is local to you this time of year.
- You can use any dressing you have on hand, but we love to make this Maple Balsamic. It is incredibly easy and the flavors compliment our salad perfectly!
Tried this recipe?Let us know how it was!