Crispy Roasted Beef Spring Salad
A quick and easy salad featuring crispy roasted beef over fresh baby greens with a tangy homemade dressing, perfect for a light and satisfying spring meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 8 ounces roasted beef, thinly sliced (leftovers work perfectly)
- 4 cups fresh baby greens (a mix of baby spinach, arugula, and spring mix recommended)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup thinly sliced radishes
- 1/4 cup thinly sliced cucumber
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
- Optional: 2 tablespoons toasted sliced almonds
- Optional: Fresh herbs like parsley or chives, chopped
Instructions
- If using leftover roasted beef, slice thinly against the grain into strips about 1/4-inch thick. If roasting fresh beef, season a 1-pound sirloin with salt, pepper, and garlic powder, then roast at 400°F for 20-25 minutes until medium-rare. Let rest before slicing thinly.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add beef strips in a single layer and cook without moving for 1-2 minutes until edges turn golden and crispy. Flip and crisp the other side for another 1-2 minutes. Remove from heat and drain excess fat on paper towels.
- Rinse and dry baby greens thoroughly. Halve cherry tomatoes, thinly slice radishes and cucumber. Set aside.
- In a small bowl, whisk together 3 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon honey. Season with salt and pepper to taste.
- In a large mixing bowl, combine baby greens, cherry tomatoes, radishes, and cucumber. Drizzle with about two-thirds of the dressing and toss gently to coat without bruising the leaves.
- Divide the dressed salad onto plates or a serving bowl. Arrange crispy roasted beef strips on top. Drizzle remaining dressing over the beef. Sprinkle toasted almonds and fresh herbs if using.
Notes
Do not overcrowd the pan when searing beef to ensure crispiness. Use a hot pan and oil with a high smoke point. Slice beef thinly against the grain for tenderness. Dry greens thoroughly to prevent sogginess. Prepare dressing and slice vegetables ahead to save time. Reheat beef in a hot skillet to regain crispiness instead of microwaving.
Nutrition
- Serving Size: 1 salad serving
- Calories: 375
- Sugar: 5
- Sodium: 350
- Fat: 22
- Saturated Fat: 4
- Carbohydrates: 12
- Fiber: 4
- Protein: 30
Keywords: crispy beef salad, spring salad, roasted beef, baby greens, easy salad recipe, healthy meal, quick dinner