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overhead shot of healthy autumn steak salad drizzled with maple raspberry vinaigrette

Healthy Steak Salad with Pecans, Apples & Raspberry Vinaigrette

A gorgeous Autumn Salad with pan-seared sirloin steak, toasted pecans and fresh apples drizzled with a refined sugar-free creamy raspberry dressing. A Healthy steak salad that is clean eating approved! 

Course main dish
Cuisine American, Clean eating, healthy
Keyword autumns salad recipe, healthy steak salad recipe, raspberry vinaigrette recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting 5 minutes
Total Time 25 minutes
Servings 2 people
Calories 450 kcal
Author Kiki Johnson

Ingredients

Raspberry Vinaigrette

  • 1 cup fresh or frozen raspberries heaping cup, 150 g
  • 2 tsp honey or maple syrup
  • 3 tbsp apple cider or white balsamico
  • 3/4 cup sour cream full-fat, or cashew sour cream for dairy-free
  • 1/2 tsp stevia
  • 1/4 tsp salt
  • 1/4 cup olive oil + 2 tbsp

For the salad

  • 1 pound sirloin steak
  • 4 tbsp soy sauce
  • 3/4 cup pecans
  • 2 romaine lettuce hearts
  • 1/2 cucumber
  • 1 apple
  • 1 tbsp avocado oil

Instructions

For the raspberry vinaigrette:

  1. Add raspberries and honey to a small pot along with 1 tbsp water and honey and let come to a simmer. Mash the raspberries with a fork as they cook. Pass the mix through a strainer to remove the seeds and chill the mixture in the fridge. 

  2. Once cooled down, add the raspberry puree to your food processor or blender along with vinegar, sour cream, stevia, salt and blend until smooth. Now, while blending, slowly add the olive oil in a steady stream. This also works really well with an immersion blender. The dressing keeps for 3 to 5 days. 

For the salad:

  1. Put the steak in a freezer bag and add the soy sauce. Massage quickly and marinate the steak in the soy sauce for about 30 minutes. Do this at room temperature.

  2. Toast your pecans in a pan or in the oven without adding any fat. Toast them on medium-low heat for about 3 to 5 minutes until they start to smell fragrant and set the pan aside. Alternatively, toast them in the oven for 7 to 9 minutes at 350F. 

  3. Slice cucumber and chop up your romaine hearts. 

  4. Wash the apple, quarter it, remove the seeds and cut it into slices. Drizzle with some lemon juice to keep the slices from browning. 

  5. Remove the steak from the marinade and blot dry a bit with a kitchen towel. Brush the steak with a bit of avocado oil and salt lightly. Put your heaviest pan (I like cast iron) over high heat and let it get smoking hot. 

  6. Put the meat in your hot pan and fry for 3 to 4 minutes (for medium-rare. For detailed instructions please check tips on cooking steak in the blog post). Flip using tongs and fry for another 3 minutes. Once the steaks are cooked to your desired doneness, remove them to a plate or cutting board and tent loosely with foil for 5 minutes. Chill until ready to eat. Cut steak crosswise into thin slices.

  7. Arrange steak slices on a bed of lettuce, sliced apples, and cucumbers and sprinkle with nuts. Drizzle with vinaigrette and enjoy! 

Recipe Notes