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Italian-Style Beef Salad
with Roasted Vegetables & Creamy Balsamic Dressing
30 min
Carb Conscious
i
Wellness at Blue Apron
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Recipe only available for Friday delivery.
600 Calories Or Less
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Mediterranean Diet
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Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
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2 Servings
- Est. 430 Cals/serving
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Here, a hearty mix of tender beef, roasted squash and sweet peppers, and juicy fresh tomatoes are tossed with tender kale—first marinated in a flavorful, irresistibly creamy dressing of balsamic vinegar, goat cheese, and garlic. A garnish of thinly sliced almonds adds deliciously nutty flavor and pleasantly crunchy texture.
Get Cooking
fresh
ingredients
Title
-
10 oz Thinly Sliced Beef
- 1 bunch Kale
- 1 clove Garlic
- 4 oz Sweet Peppers
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1 Butterbaby Squash
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4 oz Grape Tomatoes
- 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
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the vegetables:
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. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Transfer the prepared vegetables 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. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients & marinate the kale:
Meanwhile, 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; toss to coat. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes.
3
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.
4
Make 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!
1
Prepare & roast the vegetables:
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. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Transfer the prepared vegetables 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. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients & marinate the kale:
Meanwhile, 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; toss to coat. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes.
3
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.
4
Make 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!
Tips from Home Chefs
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