If you're anything like me, you love a salad that's actually satisfying... not just a few greens and dressing that leave you hungry an hour later. That's why this Kale and Steak Power Salad has become one of my go-to meal preps. It's hearty, colorful, and full of bold flavors that hit every note: tangy, crunchy, creamy, and savory.
Between the perfectly seared steak, sweet roasted veggies, and creamy blue cheese crumbles, this salad proves that meal prep can taste restaurant-worthy. And when you pair it with a fresh lemon-herb dressing, it's downright addictive.
If you love having organized, balanced meals ready for the week, check out the Workweek Lunch Meal Planner, it's my favorite way to simplify planning, grocery shopping, and cooking while keeping food exciting
Why You'll Love This Kale and Steak Power Salad
This salad isn't just "healthy" - it's powerful. Every ingredient has a purpose:
- Kale brings a sturdy crunch that holds up beautifully in the fridge (no sad, soggy greens here).
- Steak adds a satisfying dose of protein to keep you fueled and focused.
- Sweet potatoes deliver slow-digesting carbs, fiber, and vitamin A for sustained energy.
- Fennel adds a subtle licorice bite for depth and freshness.
- Blue cheese ties it all together with tangy creaminess.
- Pecans bring that perfect nutty crunch and healthy fats.
It's everything you want in a lunch that keeps you full without slowing you down.
Ingredients:
For the lemon herb dressing:
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- ½ cup fresh parsley
- 1 tablespoon raw honey
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ½ teaspoon sea salt
And for the steak:
- 2 teaspoon olive oil for greasing
- 1 lb. sirloin or strip steak
- 1 teaspoon sea salt
- ¼ teaspoon cracked black pepper
Everything else you need for the salad:
- 2 tablespoon olive oil
- 2 cups chopped sweet potatoes
- 2 cups halved Brussels sprouts
- 8 cups shredded kale
- ½ cup thinly sliced fennel bulb
- ½ cup blue cheese
- ⅓ cup chopped pecans
- ½ cup lemon herb dressing (above)
For Serving
How to Make Kale and Steak Power Salad
Step 1: Make the Lemon Herb Dressing
In a blender or NutriBullet, combine all the dressing ingredients and blend until smooth. You can make this ahead of time, it stores well for up to a week in the fridge.
Step 2: Roast the Veggies
Preheat your oven to 400°F and line a baking sheet with parchment paper. Toss the chopped sweet potatoes and Brussels sprouts in 2 tablespoon olive oil and a pinch of salt. Roast for 25 minutes until fork-tender and slightly caramelized.
Step 3: Cook the Steak
Heat a cast-iron skillet or griddle over medium heat and grease with olive oil. Season the steak with salt and pepper, then sear for 4-5 minutes per side for medium doneness (adjust for your preference). Let it rest for 5 minutes before slicing thinly against the grain.
👉 Griddle method: If you're cooking for a crowd or batch-prepping multiple steaks, the griddle works beautifully. Preheat to medium-high, brush lightly with oil, and cook 3-4 minutes per side. You'll get a perfect sear with less cleanup and extra room for your roasted veggies!
Step 4: Assemble the Salads
Divide the kale evenly among your four GoodCook® meal prep bowls. Top each with sliced steak, roasted sweet potatoes, Brussels sprouts, fennel, blue cheese, and pecans.
Pour the lemon herb dressing into small condiment cups and store separately to keep everything crisp until you're ready to eat.
How to Store Kale and Steak Power Salad
- Fridge: Store in airtight meal prep containers for 3-4 days. Keep the dressing separate until just before serving.
- Freezer: Only the steak can be frozen. For the veggies, undercook slightly before freezing to help them reheat without getting mushy. The kale and dressing should always be added fresh.
If you want to prep ahead: cook the steak and roast the vegetables in advance, then assemble everything the night before eating.
How to Reheat
This salad can be enjoyed hot or cold!
- For a warm version, reheat the steak and veggies in the microwave or on a skillet for 1-2 minutes, then toss with kale and dressing.
- For a cold version, just mix everything straight from the fridge for a refreshing, high-protein lunch.
Nutrition (Per Serving)
Calories: ~520
Protein: 38g
Carbs: 24g
Fat: 30g
Fiber: 6g
More power salad meal prep recipes:
- Greek Arugula Power Salad
- Fall Harvest Power Salad
- Whole30 Bacon & Strawberry Breakfast Salad
- Fall Harvest Sausage Salad
- Middle Eastern Breakfast Salad Bowls
- Thai Crunch Quinoa Grain Bowl Bowl
Other tips for making Kale Steak Power Salad:
- Make a batch of lemon-herb dressing ahead of time. You can find it in other power salads like the 3 Easy Power Salad Bowl Meal Prep Recipes here.
- You can freeze salad bowls, but doing so can make them less flavorful. The kale in particular won't come back to life well.
- Cut your steak and vegetables into bite-sized portions.
- Use dry kale. Wash, drain, and pat dry or use pre-washed, bagged kale.
- Drizzle your salad with dressing, then toss and mix your salad well right before eating.
FAQs
Yes! Grilled chicken, shrimp, or tofu all work great with the lemon-herb dressing and roasted veggies.
It sure is! Just double-check that your blue cheese and pecans are labeled gluten-free if you're sensitive.
Absolutely. Goat cheese or feta make great substitutes if you prefer a milder flavor.
Final Thoughts
This Kale and Steak Power Salad hits every craving: bold flavor, protein-packed satisfaction, and a balance of textures that keeps each bite interesting. Whether you prep it for work lunches or a post-workout dinner, it's a meal that leaves you energized - not sluggish.
And if you want to make meal prep this easy every week, take the guesswork out of planning with the Workweek Lunch Meal Planner. You'll get fresh recipes, organized grocery lists, and a system that actually makes eating well simple.
Ingredients
For Lemon Herb Dressing
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- ½ cup fresh parsley
- 1 tablespoon raw honey
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ½ teaspoon sea salt
For Steak
- 2 teaspoon olive oil for greasing
- 1 lb. sirloin or strip steak
- 1 teaspoon sea salt
- ¼ teaspoon cracked black pepper
For Salad
- 2 tablespoon olive oil
- 2 cups chopped sweet potatoes
- 2 cups halved Brussels sprouts
- 8 cups shredded kale
- ½ cup thinly sliced fennel bulb
- ½ cup blue cheese
- ⅓ cup chopped pecans
- ½ cup lemon herb dressing above
Instructions
For Dressing
- Combine ingredients for dressing in a blender or Nutri-bullet and blend until smooth. Refrigerate until serving.
For Salads
- Preheat oven to 400ºF and lime a medium baking sheet with parchment paper. Add Brussels sprouts and sweet potato. Drizzle with olive oil and season with sea salt and pepper. Gently toss with hands to coat. Roast for 25 minutes, stirring halfway through cooking. Remove from oven and cool at room temperature while cooking steak.
- Heat olive oil over medium-high heat in a cast-iron pan for 2 minutes. Season steaks with salt and pepper on both sides. Place onto the hot pan and sear for 4-5 minutes on each side, depending on thickness and desired doneness (rare, medium, well). Rest steaks on a cutting board for 5 minutes.
- Add 2 cups of kale to 4 GoodCook round containers and top with fennel, roasted vegetables, pecans, blue cheese and sliced steak. Add dressing to 4 sauce cups included in the package. Store in refrigerator until enjoying.
Video
Nutrition
Lydia C says
This recipe was so yummy! Thank you!
Hannah S says
This salad was incredible — best steak salad I’ve ever had. Perfect high-protein, high-calorie meal that’s full of nutrients. This will become a staple in our home! Thank you!
Erica says
Hey how many bowls/ people does this serve? Thank you
Carrie Havranek says
Hi! Thanks for your comment. It says it right in the recipe info, but this will make four servings! You can of course double it if you need to. Enjoy!
Erica says
Thanks so much.