Dinner? Done!
Our easy weeknight meals are made with minimal ingredients, require few steps, and cost under $10 per serving!
Enjoy this warm and hearty dinner salad with a fresh baguette. This recipe is easy to tailor to what you have on-hand. Substitute beets, butternut squash, sweet potatoes, or turnips for the Vegetable Roasting Mix. It also works well with salmon or chicken! Want a vegetarian option? Swap steak for 15 oz. of chickpeas and double the amount of walnuts.
Prep time: 15 min.
Cook time: 1 hour 10 min.
Serves: 2-4
Ingredients
- ½ lb. Pineland Farms Beef Stir Fry Strips
- 5 oz. package of spring mix
- 1 package Fresh Cut Organic Root Vegetable Roasting Mix (or your own mix of chopped root vegetables)
- 1 package Organic Poultry Mix Herbs (fresh rosemary, sage, thyme)
- 2 oz. Vermont Creamery goat cheese
- ¼ c walnuts
- ¼ c dried cranberries
- Salt + pepper
- 2 tbsp. high-heat cooking oil, divided
- 1 batch red wine thyme vinaigrette or your preferred dressing
For Red Wine Thyme Vinaigrette:
- ¼ c olive oil
- 2 tbsp. Red wine vinegar
- 1 large garlic clove, minced
- 1 tbsp. fresh thyme, finely chopped
Combine all ingredients in a small jar and shake well.
Directions
Step 1
Preheat oven to 350°F. Spread Root Vegetable Roasting Mix on a parchment-lined baking sheet; drizzle with 1 tbsp. high-heat cooking oil. Toss with minced fresh thyme, rosemary, and sage. Season with salt and pepper. Cook until tender (about 1 hour).
Step 2
Remove vegetables from oven and turn up to 400°F. Heat a skillet over medium-low heat for pan-frying steak.
Step 3
Rub steak strips with 1 tbsp. oil and season with salt and pepper. Add to pan, searing for 2 min. on each side. Remove from skillet and place in oven-safe pan. Cook for 5-9 min. based on your preference. Let rest 5 min. before serving.
Step 4
Meanwhile, assemble salad. Toss 3-5 oz. of spring mix with roasted roots, cranberries, and walnuts. Sprinkle with crumbles of goat cheese and arrange steak strips. Drizzle with dressing and serve.
More Recipes
Alex’s Feast of the Seven Fishes Recipes
Alex Grant is New Morning Market’s own resident seafood expert with not only years of experience taking care of customers like you, but a lifetime of experience enjoying and perfecting family recipes. This holiday season he is sharing his family’s Oven Baked Branzino...
Roasted Red Kuri Squash with Garlicky Tahini Greens
Red Kuri squash have an incredibly smooth and creamy texture when cooked. Their flavor is nutty, subtly sweet, and a bit earthy — somewhat like chestnut. The skin is tender, thin, and edible! You can cook them whole or halved, or sliced into wedges or cubes. ...
Coq Au Vin Pot Pie
Coq Au Vin Pot Pie Serves 6 Ingredients 2 tbsp. Olive Oil 1 cup thinly sliced shallots 2 cups sliced baby bellamushrooms 2 cups thinly sliced carrots 2 pounds boneless chicken thighs ½ tsp. Salt ½ tsp. Black pepper ¼ cup White wine vinegar ½ cup heavy cream...