Steak Salad w/ Pomegranate Blackberry and Spicy Candied Pecans
I made a salad the other day that I simply couldn’t get enough of. I will admit…it is a girl Salad. My husband did eat it and enjoyed it. But lets face it, he is not one to go nuts over fruit on his salad, actually, I’m not sure he would get very excited over salad at all. greens are more of a must have for him. Not me!
I made this salad three more time in one week! Basically I ate it till I ran out of the ingredients to make it…so pathetic. I know and I don’t care.
I just can’t get over that perfect pallet combination. The sweet and tart fruits with that little bit of heat from the candied pecans. Not to mention the salty fattiness of the steak. I know…FAT! But trust me a little bit IS important in every meal. OOOhhh and don’t for get that tart creamy goat cheese…just writing about it makes me want it again. Enjoy!
5-6 cups mixed baby greens with arugula
1 english cucumber, sliced very thin
1/2 cups fresh blackberries
1/4 cup fresh pomegranate seeds
1/2 cup candied pecans
1 anjou pear, cored and sliced very thin
1 cup crumbled soft fresh goat cheese, optional
1 new york steak, grilled
Grill steak to median rare, or your preference. Set aside for ten minutes. Slice thin against grain.
Wash and dry greens. Use a salad spinner or simply since ands set aside until dry.
Add all remaining ingredients and toss until everything is distributed thoroughly.
Either toss entire salad in a vinaigrette or serve out to individual plates and pass dressing seperately.
Top with Blackberry Vinaigrette