Steak Strawberry Salad

5 from 1 vote
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Nothing screams spring more than a big colorful salad. I am a total fan of my Chicken Cobb Salad along with my Chopped Asian Chicken Salad. However, my new favorite salad for spring is this healthy Steak Strawberry Salad with poppyseed dressing. It’s packed with protein, bursting with flavor, and has the perfect balance of savory and sweet. This salad can be ready and on the table in 30 minutes.

steak strawberry salad in a large platter

What Makes This Recipe Work

Everything about this salad is amazing. I am obsessed with the savory and sweet combo and this salad has just the right balance. If you’re a strawberry fan, this is the salad of your dreams. It’s also a great way to use up any strawberries in your fridge that may go bad. Throwing them in a salad is one of my favorite ways to use them.

Featuring mixed greens, sliced grilled steak, red onions, fresh strawberries, toasted pecans, and crumbled feta cheese, this salad is the ultimate meal. Finished off with my favorite Strawberry Balsamic Poppyseed Dressing.

ingredients for the steak strawberry salad

Ingredient Notes

Steak: You can use whatever cut you prefer. I always love using flank or sirloin steak. I also love buying the precooked and sliced sirloin steak from Costco.

Mixed Greens: For this healthy Cobb salad I like to use spring mix, but you can use whichever greens are your favorite.

Strawberries: This adds a hint of sweetness, and strawberries are low carb & keto-friendly!

Feta Cheese: Some prefer blue cheese or goat cheese, but I prefer crumbled feta. It adds a little saltiness and bitterness to the salad. Use whichever you like best.

Red Onion: I like to use big chunky slices. However, feel free to dice them or cute however you would like.

Toasted Pecans: Adds the perfect salty crunch to the salad.

Strawberry Balsamic Poppyseed Dressing: This salad pairs perfectly with my homemade dressing that is made with balsamic vinegar, olive oil, lemon juice, garlic, strawberries, yogurt, red onion, poppy seeds, and salt/pepper.

strawberry salad with steak, onions, feta, and balsamic dressing

The BEST Dressing 

I have always been a big fan of making homemade dressings at home. In my opinion, they taste better and pack a ton more flavor. Balsamic dressings are always super easy to make and an easy go-to. Simply start with a base of olive oil and balsamic vinegar. From there, add whatever seasonings and ingredients you would like. For this dressing, I added strawberries, garlic, red onions, yogurt for creaminess, poppy seeds, and salt/pepper. If you have leftovers, pop the dressing in a jar with a lid and place them in the fridge for up to 4 weeks.

ingredients for the creamy strawberry balsamic poppy seed dressing

Mac’s Pro Tips

Cooking The Perfect Steak: Season steak with salt and pepper and allow to sit at room temp for 10 minutes. Heat 1 tablespoon olive oil in a large cast-iron skillet over high heat. Once the pan is hot, add in the steaks and cook for about 6 minutes per side for medium (140F-150F internal temp). Transfer the steak to a plate and place a piece of aluminum foil over the top and allow to rest for 5-7 minutes.

Make-Ahead: This salad is an easy recipe to make and bring with you to your next family gathering or to have on hand for quick lunches. Simply keep the dressing aside and toss it in when you’re ready to serve!

Meal Prep: For easy meal prep, add the components of the salad into individual containers and store them in the fridge. Put the dressing into small Ziploc baggies or dressing containers for easy grab & go options. Take one for a quick lunch on the go or pack one in your lunchbox!

Leftovers: If you’ve tossed the salad with the dressing, it won’t keep for very long. However, if you’ve kept the dressing separate, store leftover salad in an airtight container in the fridge and use it within 72 hours.

Lemon Juice/Salt To YouGreens: For additional flavor, I add the juice of half a large lemon and 1/2 tsp kosher salt over the top of my greens. It makes such a difference.

strawberry balsamic poppy seed dressing in a bottle

FAQs

Can this be saved in the fridge for later?

Yes! You can store individual ingredients in separate containers or store the un-dressed salad in an airtight container for up to 72 hours. If you’ve tossed this healthy cobb salad with the dressing, it won’t keep for very long, so it’s best to keep the dressing on the side if you plan to have leftovers.

Can I serve this strawberry salad with chicken or fish instead of using the steak?

For sure! You can use grilled chicken, salmon or even grilled shrimp.

How should you cut the strawberries for this salad?

I like to slice mine in thin slices. I have linked the strawberry slicer I use in the recipe card below.

Is this strawberry salad recipe healthy?

This is for sure a healthy recipe. It is also low in carbs and can be tailored to be dairy-free.

What if I am dairy-free?

If you are dairy-free, feel free to sub the feta with any dairy-free cheese of choice. Swap the greek yogurt in the dressing for almond or coconut yogurt.

a close up shot of the steak strawberry salad with poppy seed dressing

More Delicious Salads

Chicken Cobb Salad

Keto Bacon Ranch Salad

Jalapeno Popper Chicken Salad

Asian Chopped Salad

Taco Salad with Avocado Ranch

By: Ashley McCrary
5 from 1 vote
Welcome warmer weather with this perfect savory and sweet salad that is both healthy and delicious.  Mixed greens, sliced juicy steak, toasted pecans, crumbled feta, and red onions and finished with a sweet and tangy strawberry balsamic poppyseed dressing. Ready and on the table in 30 minutes. 
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4 servings

Ingredients  

Steak Strawberry Salad

  • 6 cups mixed greens
  • 12-14 oz sirloin steak
  • 1 cup sliced strawberries
  • 1/2 cup feta cheese
  • 1/2 red onion sliced
  • 1/3 cup toasted pecans

Strawberry Balsamic Dressing

  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil I prefer light tasting
  • 1-3 garlic cloves*
  • 1 1/2 cups fresh strawberries
  • 2 tablespoons powdered monk fruit sweetener*
  • 1/4 cup plain nonfat Greek yogurt*
  • 2 tablespoons chopped red onions
  • 1 tablespoon poppy seeds

Instructions 

  • Cook The Steak: Season steak with salt and pepper and allow to sit at room temp for 10 minutes. Heat 1 tablespoon olive oil in a large cast-iron skillet over high heat. Once the pan is hot, add in the steaks and cook for about 6 minutes per side for medium (140F-150F internal temp). Transfer the steak to a plate and place a piece of aluminum foil over the top and allow to rest for 5-7 minutes.
  • Toast The Pecans: heat a skillet over medium heat. Add the pecans and cook 3-4 minutes stirring occasionally until they are golden brown. Make sure to keep a close eye on them so they don't burn. 
  • Assemble The Salad: In a large bowl or platter add the mixed greens and squeeze the juice of one lemon over all the greens. Season the greens with a little salt. Next add the crumbled feta, red onion, sliced strawberries, and steak strips. 
  • Make The Dressing: add all of the dressing ingredients to a blender except for the poppy seeds. Blend on high speed for 30 seconds or until fully combined. Once blended add in the poppy seeds and mix together with a spoon. 

Notes

  • Monk Fruit Subs: if you are not a monk fruit fan, you can swap out with any sweetener of choice. For keto use a non-calorie sweetener of choice or if you are not low carb use honey (2 tablespoons).
  • Make-Ahead: This salad is an easy recipe to make and bring with you to your next family gathering or to have on hand for quick lunches. Simply keep the dressing aside and toss it in when you’re ready to serve!
  • Dairy-Free Options: If you are dairy-free, feel free to sub the feta with any dairy-free cheese of choice. Swap the greek yogurt in the dressing for almond or coconut yogurt.
  • Meal Prep: For easy meal prep, add the components of the salad into individual containers and store them in the fridge. Put the dressing into small Ziploc baggies or dressing containers for easy grab & go options. Take one for a quick lunch on the go or pack one in your lunchbox!
  • Leftovers: If you’ve tossed the salad with the dressing, it won’t keep for very long. However, if you’ve kept the dressing separate, store leftover salad in an airtight container in the fridge and use it within 72 hours.
  • Lemon Juice/Salt To Your Greens: For additional flavor, I add the juice of half a large lemon and 1/2 tsp kosher salt over the top of my greens. It makes such a difference.

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Me

Mother, wife, cookbook author, recipe creator an open book

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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Recipe Rating




5 Comments

  1. 5 stars
    This recipe has been on repeat at my house ever since you posted it. The salty and sweet combination with the full flavor of the grilled steak is tough to beat and the dressing is outstanding. This pretty salad is a showstopper and appearance-wise enhances any gathering. But the flavor is why you won’t have any leftovers. So, so good!

    1. HI PAM……your kind and positive feedback is my joy. I’m so thrilled to have provided you with a recipe that is now a family favorite. Thank you for taking the time to connect with me. So appreciative!!! Happy eating!