Warm Balsamic Steak Salad with Honey Mustard Dressing #SundaySupper

This Warm Balsamic Steak Salad with Honey Mustard Dressing is the best way to enjoy a Salad on a cold Winter’s night. The balsamic gives the whole dish great flavor and the homemade Honey Mustard Dressing just completes this dish.

I have to admit when I first started thinking about what kind of salad I wanted to make for this weeks Sunday Supper theme I couldn’t quite get my thoughts together on how I could truly make it “Wintery” if you will. Then it just came to me! I wanted something warm on top of cold greens. Something warm besides the meat of course. I used two of my favorite dressings in this recipe. A Balsamic Vinaigrette and a Honey Mustard Dressing. I marinated the steak in the Balsamic and then used it again to saute the peppers. I made this dish in steps because it’s what worked for me and my family that particular day and I have to say I’m glad I did. I roasted the butternut squash and set it aside. When it was time to eat I sauted the peppers and the last 3-5 minutes I added the squash in to warm it up. I then made the steak and placed it all together. Wala I simple warm balsamic steak salad with honey mustard dressing. Originally I was going to use the balsamic dressing but then realized it would have been too much, the honey mustard dressing is creamy and goes really well with the warmness of this dish. The steak literally melted the goat cheese (yes my husband is crazy and doesn’t eat goat cheese!! Crazy right?!) I loved the warm butternut squash too I was really happy with this salad and I’ll be making it again because it’s a great dish to impress some friends too!

A special thank you to our host Sue over at Palatable Pastime for helping with this weeks family gathering around the table.

Warm Balsamic Steak Salad with Honey Mustard Dressing

5.0 from 2 reviews
Warm Balsamic Steak Salad with Honey Mustard Dressing
Prep time
Cook time
Total time
This Warm Balsamic Steak Salad topped with homemade Honey Mustard is the perfect Winter salad! It's easy to make and will have your taste buds dancing!
Recipe type: Salad
Serves: 4
  • Salad:
  • 1 lb of flank steak
  • 8 cups of mixed greens (romaine, spinach or kale)
  • ½ butternut squash, cubed
  • Pepper and Salt
  • Olive oil
  • 1 green pepper
  • 1 red pepper
  • ¼ cup of dried cranberries
  • ¼-2/3 cup of crumbled goat cheese
  • 6 tbsp balsamic vinaigrette
  • ¼ cup of fresh lemon juice
  • 1 tsp honey
  • 2 tsp dijon mustard
  • 6 tbsp of extra-virgin olive oil
  • Dressing:
  • ½ cup of 2% reduced fat greek yogurt
  • 3 tbsp. dijon mustard
  • 3 tbsp. honey
  • 3 tbsp. rice vinegar
  • ¼ cup extra-virgin olive oil
  1. Prepare salad:
  2. Add the balsamic vinaigrette, lemon juice, honey, dijon mustard and extra-virgin olive oil to a mason jar, cover and mix well. (or whisk together in a bowl)
  3. Pour half of the vinaigrette into a zip lock bag, add the steak and mix well to coat. Refrigerate for at least 2 hours (I marinated for 2 days) set aside the other half of the vinaigrette.
  4. Preheat oven to 375 and place the butternut squash on baking pan. Season with salt and pepper, coat with olive oil and bake for 20-25 minutes until cooked but still firm. Put aside.
  5. Slice the peppers in thin strips and add to a medium sauce pan. Heat over medium heat and saute the peppers in the remaining vinaigrette mixing to combine well. Cover the pan and allow the peppers to cook/steam roughly 8-10 minutes. You want them cooked but not soggy. Set aside.
  6. To make the dressing:
  7. Combine yogurt, mustard, honey, vinegar and oil in a medium sized mason jar. Cover and shake well. Refrigerate for up to 2 weeks. Take dressing out 15-20 minutes before using.
  8. To make steak:
  9. Cook steak on a grill pan on the stove top over medium heat or grill beef on medium heat for roughly 5-8 minutes, flip and cook another 5 minutes. Let rest for 10 minutes and slice against the grain.
  10. To Assemble Salad:
  11. Place two cups of mixed greens on a plates. Top with cooked squash and sauted peppers. Sprinkle cranberries and goat cheese evenly over each plate. Assemble a ½ cup of sliced beef on top and serve with dressing.


Warm Balsamic Steak Salad with Honey Mustard Dressing

Don’t forget to scroll down and see what other fantastic Winter Salads are at the Sunday Supper table this week. Winter salads can be so fun and creative and the best part is it can easily be a whole meal.

#SundaySupper Winter Salads

Roasted Brussels Sprouts and Wild Rice Salad plus more Winter Salad Recipes #SundaySupper from Sunday Supper Movement

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