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Kale Salad with Quinoa and Steak

This hearty kale salad is filling and delicious. With plenty of protein from steak and quinoa, and added flavor from goat cheese and pepitas, this salad is sure to satisfy.
Prep Time15 minutes
Cook Time5 minutes
Resting time2 minutes
Total Time22 minutes
Course: Lunch, Main Course, Salad
Cuisine: American
Keyword: dinner salad, entree salad, hearty salad
Servings: 4
Calories: 643kcal
Author: Chelsea Jackle, RDN

Equipment

  • cast-iron pan
  • oven mitt
  • jar or small container for dressing
  • large bowl

Ingredients

Steak

  • 1 lb steak (thin filet, about ½ in thick)
  • ½ tbsp avocado oil
  • 1 tsp salt
  • 1 tsp black pepper

Dressing

  • 2 tbsp honey
  • 2 tbsp dijon mustard
  • ¼ cup olive oil
  • 1 medium lemon juiced
  • salt and pepper to taste

Salad

  • 1 cup cooked quinoa (1/3 cup dry)
  • 12 cups kale
  • ½ medium lemon juiced
  • 1 tsp olive oil
  • 2 oz goat cheese
  • ¼ cup pepitas

Instructions

  • If you haven't cooked your quinoa yet, cook it according to package instructions, then let it cool.

For the Steak

  • Place a cast-iron pan in the oven and heat the oven to 500°F. Rub each filet with avocado oil and season generously with salt and pepper.
  • Once the oven is preheated to 500°F, use an oven mitt to remove it from the oven and place it on the stovetop. Turn the burner to high heat. Sear the filets for 30 seconds on one side, then flip and cook for another 30 seconds.
  • Give the filet a quarter-turn (not a flip), then use an oven mitt to move the pan to the oven. Cook for 2 minutes, flip, then cook for another 2 minutes for a medium-rare steak. (For medium, add a total of 1 minute to the cooking time. For medium-well, add 1 minute 30 seconds to the cooking time.) Move the steak to a cutting board, tent with foil, and let it rest while you prepare the salad.

For the Dressing

  • In a jar, add the honey, dijon mustard, olive oil, and lemon juice. Shake vigorously until incorporated. Taste, then season as desired with salt and pepper.

For the Salad

  • Cut the kale into bite-sized pieces and wash it thoroughly. Place it in a large bowl and drizzle with olive oil, lemon juice, salt, and pepper. Massage the kale (be rough with it!) to tenderize it. Set aside.
  • Slice steak into strips and add it to the kale. Add goat cheese, pepitas, and cooled quinoa. Add dressing to taste and mix until incorporated. Enjoy!

Notes

  • The steak can be made however you like! Grilling or baking work just fine if you'd prefer not to use a cast iron pan.
  • Please note that nutrition facts are an estimate and can vary widely based on amounts and specific types used. 

Nutrition

Calories: 643kcal | Carbohydrates: 41g | Protein: 38g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 859mg | Potassium: 1485mg | Fiber: 3g | Sugar: 10g | Vitamin A: 20263IU | Vitamin C: 263mg | Calcium: 357mg | Iron: 7mg