Winter Steak Salad
Fresh, hearty, and full of seasonal flavor, this winter salad combines crisp greens, tender steak, roasted veggies, and a bold ginger-soy dressing for the perfect cold-weather meal.
Whether you have a little bit of leftover steak to use up, or you’re just looking for a meal that features steak without making it the main course, you can’t go wrong with this easy winter salad recipe! The ginger and sweet chili dressing adds a perfect kick to the steak, peppers, and carrots that come together to make this winter salad the perfect meal for your family.
Here’s the breakdown: a vibrant mix of peppery arugula, savory roasted vegetables, and tender slices of seared steak, all tossed in a sweet and spicy soy dressing that hits every note. Juicy bursts of pomegranate add a touch of brightness, while roasted peanuts bring the perfect crunch. It’s warm, colorful, and satisfying — the kind of salad that eats like a meal and makes cold-weather dining feel anything but boring!
What is a Winter Salad?
A winter salad is a fresh and flavorful way to enjoy seasonal produce during the colder months. Instead of light summer greens, these salads feature heartier ingredients like kale, spinach, or arugula, often paired with roasted vegetables, citrus, nuts, and cheese to make a hearty dish that can be served as a side dish or a full meal.
Many winter salads also include cozy additions like grains, sweet potatoes, or squash to make them more filling. Tossed in bold seasonal dressings—such as maple or balsamic vinaigrettes—they balance savory, sweet, and tangy flavors beautifully. It’s the perfect mix of comfort and freshness that brings color and life to your winter table.
Ingredients
- Base: Fresh arugula
- Protein: Seared and sliced round steak
- Veggies: Ribbon-sliced carrots, chopped Brussels sprouts, sliced red bell pepper
- Toppings: Peanuts, pomegranate arils (seeds)
- Dressing: Minced garlic, grated fresh ginger, soy sauce, sweet chili sauce, honey
- Used in cooking: Olive oil, lime juice, salt
Full ingredient amounts available in the printable recipe card at the bottom of the post.
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Helpful Kitchen Tools Use To Make This Recipe:
Instructions
- Roast the Peanuts – In a steak pan or large sauté pan over medium heat, add peanuts and fry for 5-6 minutes, stirring regularly until golden. Stir in 1 tbsp olive oil, a pinch of salt, and lime zest. Set aside.
- Cook the Meat – Sear the steak on each side for 2-3 minutes, for medium-rare. Allow to rest before slicing.
- Cook the Vegetables – In the same pan that you used to cook the steak, fry the chopped Brussels sprouts for about 3 minutes, then add the carrot and red pepper and sauté briefly.
- Prepare the Salad – Toss together the cooked veggies and arugula in a large bowl. Layer the veggies and greens in your serving dish, top with steak slices, and sprinkle with pomegranate seeds and peanuts. Whisk together the dressing ingredients, drizzle on top and enjoy.
What Are The Best Types Of Steak To Use In A Salad?
When it comes to making a hearty winter steak salad, choosing the right cut of beef makes all the difference. Round steak is a great choice for salads like this because it’s lean, affordable, and absorbs flavor well. However, there are several other cuts of meat that can be used too!
When choosing steak for your salad, you want something tender enough to be able to slice thinly, yet flavorful enough to stand up to the bold sweetness and spice of a chili soy dressing. Here are some of the best steak options for this dish:
- Flank Steak – Lean and full of flavor; soaks up marinades beautifully and slices tender when cut against the grain. Flank steak is also very budget-friendly.
- Skirt Steak – Another affordable option, skirt steak has a rich, beefy taste that complements the sweet-spicy dressing; it cooks quickly and stays juicy.
- Flat Iron Steak – Tender and evenly marbled, making it perfect for quick searing and bold flavors.
- Top Sirloin – A balanced choice that’s flavorful yet lean, great if you want a lighter option without sacrificing taste.
- Hanger Steak – Deep, savory flavor that stands up to roasted vegetables and umami-rich dressings.
- Ribeye – For a more a indulgent salad; a ribeye’s marbling and tenderness pair beautifully with the sweet heat of the chili soy dressing.
More Salad Recipes To Try:
- Farmers Market Chimichurri Steak Salad
- Brussel Sprout Salad with Bacon and Poppyseed Vinaigrette
- Honey Balsamic Chicken & Kale Warm Pasta Salad
- Mediterranean Bean Salad
- Hearts of Palm and Artichoke Salad
- Chopped Chicken Salad with Honey Mustard Dressing
Winter Steak Salad Recipe (Printable Recipe Card):
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Winter Steak Salad
Equipment
- Steak Pan
- Mixing bowls
- Vegetable Peeler
Ingredients
For the salad
- 1/2 cup peanuts
- 2 TB olive oil
- Zest and juice of half a lime
- ½ red bell pepper sliced
- 1 medium carrot ribbon-sliced with a peeler
- 2 ½ cups Brussels sprouts chopped
- 1/2 lb round steak
- 2 cups arugula
- 1/2 cup pomegranate seeds
For the dressing
- 1 garlic clove minced
- 1 tsp fresh ginger grated
- 2 TB soy sauce
- 2 TB sweet chili sauce
- 1 tsp honey
Instructions
- In a steak pan over medium heat, add the peanuts and fry for 5-6 minutes, stirring regularly until golden. Stir in 1 Tablespoon of olive oil, a pinch of salt, and lime zest. Set aside.
- Heat 1 Tablespoon of olive oil in the same pan and fry the steak for 2-3 minutes on each side for medium-rare. Set aside and allow to rest before slicing.
- In the same pan, fry the chopped Brussels sprouts for 3 minutes, then add the ribbon carrot and sliced red pepper to sauté briefly.
- Prepare the dressing by whisking together the ingredients. Taste and adjust as needed to your preference.
- Toss together the cooked veggies and arugula in a large bowl with half of the dressing.
- Thinly slice the rested steak.
- Arrange the salad and veggies in a serving dish, top it with steak slices, and sprinkle with pomegranate seeds and peanuts.
- Drizzle the rest of the dressing over the salad.
Nutrition
Be sure to pin our Steak Salad recipe on Pinterest:
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