Grilled Steak Salad with Cherries & Balsamic Dressing

Why You’ll Love Grilled Steak Salad with Cherries & Balsamic Dressing Recipe

I like this recipe because it brings together bold and refreshing flavors in one dish. I enjoy the contrast between the warm, savory steak and the cool, juicy cherries. I also appreciate how the balsamic dressing ties everything together with just the right amount of tang and sweetness.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Salad:
2 boneless ribeye steaks (approximately 1 pound), halal-certified
4 cups mixed greens (such as arugula, spinach, or baby kale)
1 cup fresh cherries, pitted and halved
1 small red onion, thinly sliced
1/4 cup crumbled feta cheese (optional for a creamy addition)
1/4 cup chopped fresh herbs (like mint or basil)
1/4 cup roasted almonds or walnuts (optional, for added crunch)

For the Balsamic Dressing:
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup (for a touch of sweetness)
1/2 teaspoon garlic powder
Salt and freshly cracked black pepper, to taste

Directions

I start by seasoning the ribeye steaks with salt, black pepper, and a drizzle of olive oil, then let them rest briefly. I preheat the grill and cook the steaks until they reach my desired doneness. After grilling, I let the steaks rest before slicing them thinly against the grain.

While the steak rests, I arrange the mixed greens on a serving platter. I scatter the cherries, red onion, and feta cheese over the greens. I add the sliced steak on top, followed by the fresh herbs and nuts if I’m using them.

To make the dressing, I whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, garlic powder, salt, and black pepper until smooth. I drizzle the dressing over the salad just before serving.

Servings and Timing

I usually serve this salad to 4 people. I spend about 15 minutes prepping and around 25 minutes cooking, bringing the total time to roughly 40 minutes.

Variations

I sometimes swap cherries for strawberries or figs when they’re in season. When I want extra creaminess, I add avocado slices. I also enjoy changing the nuts depending on what I have available.

Storage/Reheating

I store leftover steak separately from the greens in airtight containers for up to two days. When reheating, I gently warm the steak and assemble the salad fresh to keep the greens crisp.

FAQs

What doneness works best for the steak?

I prefer medium-rare for tenderness and flavor.

Can I use a different cut of steak?

I use other halal-certified cuts like sirloin or strip steak when needed.

Are fresh cherries necessary?

I find fresh cherries best, but I use thawed frozen cherries in a pinch.

Can I make the dressing ahead of time?

I often prepare it in advance and store it in the fridge.

Is feta cheese required?

I skip it sometimes, and the salad is still delicious.

How do I keep the steak juicy?

I rest it after grilling so the juices redistribute.

Can I make this salad ahead?

I prep components ahead but assemble just before serving.

What greens work best?

I like peppery greens such as arugula, but any mix works.

Can I add grains?

I sometimes add quinoa or farro for a heartier meal.

Is this good for summer meals?

I find it perfect for warm weather dining.

Conclusion

I keep this grilled steak salad with cherries and balsamic dressing in my rotation because it feels fresh, colorful, and satisfying every time. I love how it combines seasonal ingredients with bold flavors into a meal that’s both nourishing and exciting to eat.