Winter Steak Salad

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As much as I love playing in my kitchen, especially on a Sunday, life doesn’t always allow for that. I’m in overdrive today, about to leave on my first of three business day trips over the next 10 days, and I don’t have time for anything that requires much hands-on time (or cleanup, for that matter).

Fortunately, good food doesn’t have to be complicated or take hours. Seasonal ingredients, prepared simply, are quite delicious. Learn the growing seasons, and you’ll automatically steer yourself toward the most flavorful and nutritious produce. Food at its peak in winter includes root vegetables such as sweet potatoes, carrots and parsnips; kale and other dark leafy greens; squash (acorn, butternut, and others with thick rinds); and citrus fruits.

I threw this together in 20 minutes with things I had on hand. Adapt it to your own tastes. Kitchen, this isn’t goodbye — it’s just a few days. :)

Winter Steak Salad
2 servings

8-12 oz sirloin steak
Salt and pepper
1 sweet potato, peeled and cubed
Olive oil
6 cups salad greens
2 Tbs pepitas or 1/4 c pecans
2 Tbs dried cranberries
2 Tbs your favorite vinaigrette dressing

Preheat oven to 400 degrees.

Season steaks with salt and pepper. Let rest for 10 min. Line a baking sheet with foil. Spread sweet potato cubes on the baking sheet. Drizzle with olive oil and season with salt and pepper, tossing to coat. Roast for 15 minutes or until soft and slightly browned, stirring once for even cooking.

Cook steaks as desired. (I use an indoor grill) Let rest on a cutting board 5 minutes, then slice thinly.

Combine salad greens, sweet potatoes, pepitas, and cranberries. Divide among 2 plates. Top with steak and serve with dressing.

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