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Sweet Potato and Pomegranate Salad with Grilled Beef


2 servings

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  • 1 8-ounce sirloin steak
  • 1 teaspoon olive oil
  • 1 medium sweet potato, peeled and cubed
  • 8 cups baby spinach leaves
  • 1/2 small red onion, sliced
  • 1/4 cup pomegranate seeds
  • 1/4 cup slivered almonds
  • 1/2 cup alfalfa sprouts
  • 4 tablespoons Blueberry Balsamic Vinaigrette



Step 1

Season the steak with salt and pepper. Heat a medium skillet over medium high heat. Add the olive oil and the steak. Cook until desired doneness. Let rest while you prepare the salad.

Put the sweet potatoes in a microwave safe covered dish and add a few drops of water. Microwave on high until potatoes are tender, about 5-8 minutes.

Divide the vegetables, pomegranate seeds and almonds between two plates. Slice the steak, add it to the salad and top with the sprouts. Serve with the dressing.

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