Winter Salad with Quinoa, Roasted Veggies, and Grass-Fed Steak

A hearty and nourishing winter salad packed with vibrant roasted veggies, protein-rich quinoa, crunchy pumpkin seeds, and tender grass-fed steak. Tossed in a tangy balsamic dressing, this dish is a wholesome and satisfying meal for the colder months.

Ingredients

For the Salad:

3/4 cup cooked quinoa – simmered in bone broth for extra flavor and nutrients

4–6 sweet potatoes – rich in fiber and beta-carotene

4–6 beets – packed with antioxidants and natural sweetness

2 bunches of kale – nutrient-dense and perfect for hearty salads

1/2 cup fresh basil – adds a fragrant, herby touch

1/4 cup pumpkin seeds – for crunch and healthy fats

2–3 grass-fed steaks – high-quality protein for a complete meal

1–2 tbsp grass-fed beef tallow – for rich, flavorful cooking

For the Dressing:

2 shallots – for a mild onion flavor

1/4 cup balsamic vinegar – adds tang and depth

1/2 cup olive oil – heart-healthy fats for a smooth dressing

3 tbsp honey – for natural sweetness

1 tbsp Dijon mustard – for a touch of spice and creaminess

Sea salt and freshly cracked black pepper – to taste

Instructions

Prepare the Roasted Veggies:

Preheat your oven to 400°F (200°C).

Wash and peel the sweet potatoes and beets, then chop them into bite-sized cubes. Peel and quarter the shallots.

Arrange the veggies and shallots on a parchment-lined baking sheet, drizzle with olive oil, sprinkle with salt, and toss to coat.

Roast for 30 minutes, flipping halfway through, until tender and caramelized.

Cook the Quinoa:

Rinse the quinoa thoroughly under cold water.

Bring 1 1/2 cups of bone broth to a boil in a saucepan. Add the quinoa, reduce to a simmer, cover, and cook for 15–18 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.

Prep the Greens and Herbs:

Remove the stems from the kale and basil. Chop both into small pieces. Massage the kale with a drizzle of olive oil and a pinch of salt for 1–2 minutes to soften and enhance its flavor.

Make the Dressing:

In a blender, combine the shallots (from the roasted veggies), balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper. Blend until smooth and emulsified.

Cook the Steaks:

Heat a skillet over medium-high heat and melt the beef tallow.

Season the steaks generously with salt and pepper, and cook for 3–5 minutes per side (or until your desired doneness is reached). Let the steaks rest for 5 minutes before slicing into thin strips.

Assemble the Salad:

In a large serving bowl, combine the kale, basil, quinoa, roasted sweet potatoes and beets, and pumpkin seeds.

Drizzle with the dressing and toss until everything is evenly coated. Top with sliced steak.

Pro Tips for Success:

• Quinoa boost: For extra flavor, add a pinch of garlic powder or herbs while cooking the quinoa.

• Make it plant-based: Skip the steak and add roasted chickpeas or tempeh for a vegetarian option.

• Storage: Store leftover salad (undressed) in the fridge for up to 3 days. Add dressing and steak fresh when serving.

This Winter Salad is a perfect balance of warm, earthy flavors and vibrant freshness. Packed with protein, healthy fats, and fiber, it’s a wholesome meal that’ll keep you energized and satisfied all season long!