Best Maple Balsamic Steak With Pear Arugula And Goat Cheese Salad Recipes

SALAD WITH GOAT CHEESE, PEARS, CANDIED PECANS AND MAPLE-BALSAMIC DRESSING

Salad with Goat Cheese, Pears, Candied Pecans and Maple-Balsamic Dressing image

An incredibly delicious, yet really easy salad recipe! An absolutely perfect Thanksgiving salad, or holiday salad for dinner parties ... but quick enough for family dinners, too! • Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Vegetarian •

Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

Categories Salads

Time 10m

Number Of Ingredients 10

Ingredients

5 ounces of mixed gourmet/spring greens
1 pear (such as d'Anjou), cored and chopped (to equal about 1 1/4 cups) (see note)
1 cup glazed, candied pecans (see note)
2/3 cup dried cherries (or cherry-flavored Craisins)
4 ounces crumbled goat cheese
2 tablespoons balsamic vinegar
1 1/2 tablespoons pure maple syrup
1 tablespoon olive oil
1/2 teaspoon smooth dijon mustard
a pinch (about 1/16 teaspoon) kosher salt

Steps:

Place greens in a large serving bowl (or divide among individual salad plates).
Sprinkle pears, pecans, cherries, and goat cheese over top of greens.
For dressing, whisk together balsamic vinegar, maple syrup, olive oil, mustard, and salt until emulsified.
Dress salad just before serving, or pass the dressing at the table.

Nutrition Facts : Calories 158 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 cup, Sodium 73 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

MAPLE-BALSAMIC MARINATED STEAK WITH GRILLED PEAR SALAD

Maple-Balsamic Marinated Steak with Grilled Pear Salad image

After a dip in a flavorful marinade, Strip Steaks are grilled with pears and onions to create a unique and tasty salad.

Provided by BIWFD

Categories Salad

Time 55m

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

2 beef Strip Steaks Boneless, cut 1 inch thick (about 8 to 10 ounces each)
2 Bartlett or red Anjou pears, halved and cored
1 medium red onion, cut into 12 wedges
8 cups mixed salad greens or arugula
1/4 cup chopped walnuts, chopped pecans or sliced almonds
1/4 cup crumbled goat cheese, blue cheese or Manchego cheese
1 cup reduced-fat or regular balsamic vinaigrette
1/4 cup maple syrup
2 teaspoons coarse grind black pepper
2 teaspoons dried thyme

Steps:

Combine Marinade ingredients in small bowl. Reserve 1/2 cup marinade for dressing. Place beef Strip Steaks and 1/3 cup marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Reserve remaining marinade for brushing.
Soak two 10-inch bamboo skewers in water 10 minutes; drain. Thread onion wedges onto skewers. Brush onions and cut sides of pears with half reserved marinade.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals; arrange onions and pears around steaks. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium doneness (160°F), turning occasionally. Grill onions 12 to 15 minutes (13 to 16 minutes for gas) and pears 8 to 10 minutes (gas grill times remain the same) or until tender, turning occasionally and brushing steak, onions and pears with remaining reserved marinade.
Remove onions from skewers. Chop onions and pears into bite-size pieces. Combine greens, pears, onions, cheese, nuts and reserved 1/2 cup marinade; toss gently to combine. Carve steaks into slices; season with salt, as desired. Serve with salad mixture.

Nutrition Facts : Calories 390