Fall Harvest Steak Salad with Roquefort Dressing and Balsamic
This hearty fall harvest steak salad is everything you want in a cozy, seasonal meal. Packed with crisp lettuce, sweet apples, toasted pecans, creamy avocado, and juicy steak, it's finished with a tangy balsamic drizzle and a bold, garlicky Roquefort dressing. Perfect for when you're craving something fresh but still satisfying, this easy fall harvest salad comes together in under 30 minutes and is bursting with autumn flavor.
Ingredients
For the Salad:
- 4 cups lettuce chopped (any mix works)
- 1/2 apple thinly sliced
- 1/4 cup chopped pecans
- 2 small tomatoes chopped
- 3 green onions sliced
- 1 avocado sliced
- Grilled or pan-seared steak sirloin, flank, or preferred cut
- Balsamic glaze or drizzle to taste
For the Roquefort Dressing:
- 8 oz Roquefort cheese or blue cheese
- 1 1/3 cups milk
- 1 tbsp lemon juice
- 2.5 tbsp Worcestershire sauce
- 1 3/4 cups mayonnaise
- 4 cloves garlic
- Salt and pepper to taste
Instructions
- Make the dressing: Blend all dressing ingredients until smooth and creamy. Chill until ready to use.
- Cook the steak: Season steak with salt and pepper. Grill or pan-sear to your preferred doneness. Let rest 5–10 minutes, then slice thinly.
- Assemble the salad: Layer chopped lettuce, apples, tomatoes, green onions, avocado, and pecans on a plate or in a bowl.
- Top and serve: Add sliced steak on top, drizzle with balsamic glaze, and spoon over the Roquefort dressing. Serve immediately!
Notes
- Make it vegetarian by skipping the steak and adding roasted sweet potato or chickpeas.
- Honeycrisp apples work beautifully in this salad.
- Store dressing in the fridge for up to 5 days.