Warm Winter Steak & Brussels Sprout Salad with Pomegranate and Peanuts

Looking for a cozy salad that’s hearty enough for cold weather but still fresh and vibrant? This Winter Steak and Brussels Sprout Salad is the perfect balance of comfort and crunch.

This winter steak salad is packed with colorful veggies, juicy steak, and a tangy-sweet dressing that brings everything together.

Whether you’re craving something lighter after the holidays or just want an easy weeknight dinner, this salad checks all the boxes — healthy, satisfying, and downright delicious!

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Why You’ll Love This Winter Steak Salad

• Full of flavor: The seared steak, roasted peanuts, and zesty lime bring serious flavor to your salad bowl.
• Perfectly seasonal: Brussels sprouts and pomegranate seeds make it festive and fresh — ideal for winter dinners or holiday gatherings.
• Quick & easy: Ready in under 30 minutes, this salad is great for busy nights when you still want something wholesome.
• Customizable: Swap out the steak for chicken, tofu, or salmon for a dairy-free and protein-packed twist.

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Warm Winter Steak & Brussels Sprout Salad with Pomegranate and Peanuts

Looking for a cozy salad that’s hearty enough for cold weather but still fresh and vibrant? This Winter Steak and Brussels Sprout Salad is the perfect balance of comfort and crunch. It’s packed with colorful veggies, juicy steak, and a tangy-sweet dressing that brings everything together.

Course Appetizer, Main Course, Salad, Side Dish

Cuisine American

Keyword beef, healthy salads

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 2 servings

Ingredients

For the salad:

• ½ cup peanuts
• 2 tbsp olive oil
• Zest and juice of ½ lime
• ½ red pepper sliced
• 1 medium carrot ribbon-sliced with a peeler
• 2 ½ cups 250g Brussels sprouts, chopped
• ½ lb round steak
• 2 cups arugula
• ½ cup pomegranate seeds

For the dressing:

• 1 garlic clove
• 1 tsp fresh ginger grated
• 2 tbsp soy sauce
• 2 tbsp sweet chili sauce

Instructions

Toast the peanuts:

1. Heat a pan over medium heat and add the peanuts. Toast for 5–6 minutes until golden, stirring often. Add 1 tbsp olive oil, a pinch of salt, and the lime zest. Transfer to a plate to cool — this gives them a zesty, crunchy flavor boost!
   

Cook the steak:

1. In the same pan, heat 1 tbsp olive oil. Sear the steak for 2–3 minutes per side for medium-rare (or longer if you prefer). Remove and let it rest for a few minutes before slicing.
   
2. Tip: Always let your steak rest before slicing so it stays juicy and tender.

Sauté the veggies:

1. Using the same pan, add Brussels sprouts and cook for 3 minutes. Toss in the red pepper and carrot, sautéing just until slightly tender.
   

Make the dressing:

1. In a small bowl, whisk together grated garlic, ginger, soy sauce, and sweet chili sauce. This combo gives the salad a perfect balance of sweet, salty, and tangy flavors.

Assemble the salad:

1. Add the arugula to a large bowl. Toss in the sautéed veggies, sliced steak, and pomegranate seeds. Sprinkle with toasted peanuts, then drizzle with the dressing.
   

Optional: Squeeze extra lime juice on top for a little more brightness.

Tips for Success

• Prep ahead: Slice the veggies and toast the peanuts in advance for an even faster dinner.
• Make it vegetarian: Replace the steak with crispy tofu or roasted chickpeas.
• Add grains: Turn this into a heartier meal by serving it over brown rice or quinoa.
• Storage tip: Store the dressing separately in an air tight container and toss before serving to keep the arugula fresh.

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Why This Salad Is Perfect for Winter

Winter salads are all about texture and warmth — roasted veggies, hearty proteins, and vibrant flavors. The combination of sweet pomegranate, earthy Brussels sprouts, and savory steak makes this dish both comforting and refreshing. It’s proof that salads aren’t just for summer!

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