Italian-Style Beef Salad

with Roasted Vegetables & Creamy Balsamic Dressing

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 430 calories
WW Freestyle
07 Smart Points

Here, a hearty mix of tender beef, roasted squash and sweet peppers, and juicy tomatoes are tossed with tender kale—marinated in an irresistibly creamy, flavorful dressing of balsamic vinegar, goat cheese, and garlic.

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fresh
ingredients
Italian-Style Beef Salad with Roasted Vegetables & Creamy Balsamic Dressing
Title
  • 10 oz Thinly Sliced Beef
  • 1 bunch Kale
  • 1 clove Garlic
  • 4 oz Sweet Peppers
  • 4 oz Grape Tomatoes
  • 1 Butterbaby Squash
  • 2 Tbsps Balsamic Vinegar
  • 2 Tbsps Spreadable Goat Cheese
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1 Tbsp Capers
step-by-step
instructions
Prepare & start the squash:
1 Prepare & start the squash:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds, then medium dice. Transfer to a sheet pan and drizzle with 1/2 teaspoon of olive oil. Season with salt, pepper, and all but a pinch of the Italian seasoning. Toss to coat; arrange in an even layer on one side of the sheet pan. Roast 15 minutes. Leaving the oven on, remove from the oven.

Prepare the remaining ingredients & marinate the kale:
2 Prepare the remaining ingredients & marinate the kale:

Meanwhile, cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Halve the tomatoes. Roughly chop the capers. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a large bowl, whisk together the vinegar, cheese, and as much of the garlic paste as you’d like until smooth; season with salt and pepper. Add the sliced kale; using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Roast the peppers & squash:
3 Roast the peppers & squash:

Place the quartered peppers on the other side of the sheet pan of partially roasted squash. Arrange in an even layer. Roast 4 to 5 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven. 

Cook the beef:
4 Cook the beef:

Meanwhile, separate the beef; pat dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Turn off the heat.

Finish the salad & serve your dish:
5 Finish the salad & serve your dish:

To the bowl of marinated kale, add the cooked beef, roasted vegetables, halved tomatoes, and chopped capers. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the almonds and remaining Italian seasoning. Enjoy! 

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Prepare & start the squash:
1 Prepare & start the squash:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds, then medium dice. Transfer to a sheet pan and drizzle with 1/2 teaspoon of olive oil. Season with salt, pepper, and all but a pinch of the Italian seasoning. Toss to coat; arrange in an even layer on one side of the sheet pan. Roast 15 minutes. Leaving the oven on, remove from the oven.

2 Prepare the remaining ingredients & marinate the kale:

Meanwhile, cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Halve the tomatoes. Roughly chop the capers. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a large bowl, whisk together the vinegar, cheese, and as much of the garlic paste as you’d like until smooth; season with salt and pepper. Add the sliced kale; using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Prepare the remaining ingredients & marinate the kale:
Roast the peppers & squash:
3 Roast the peppers & squash:

Place the quartered peppers on the other side of the sheet pan of partially roasted squash. Arrange in an even layer. Roast 4 to 5 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven. 

4 Cook the beef:

Meanwhile, separate the beef; pat dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Turn off the heat.

Cook the beef:
Finish the salad & serve your dish:
5 Finish the salad & serve your dish:

To the bowl of marinated kale, add the cooked beef, roasted vegetables, halved tomatoes, and chopped capers. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the almonds and remaining Italian seasoning. Enjoy!