Vegan Steak Salad

Dressing is being drizzled from a spoon onto a veggie steak salad.

This Vegan Steak Salad is loaded with hearty Beyond Steak, fresh veggies, and a zesty herbed vinaigrette. It's a flavorful, filling meal that’s simple to whip up and satisfying!

Course Salad

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 416kcal

Author Marly McMillen

Ingredients

Vegan Steak

10 oz Beyond Steak (see notes)
1 tablespoon freshly squeezed lemon juice
½ teaspoon garlic powder

Salad

5 cups salad greens
1 ear sweet corn on the cob
2 cups cherry tomatoes
1 large avocado pitted, peeled, and sliced
¼ red onion thinly sliced
⅓ cup chopped cucumber
3 tablespoons vegan blue cheese (see notes)

Vegan Herbed Vinaigrette

3 tablespoons lemon juice
1 clove garlic, peeled and minced
2 tablespoons fresh parsley
1 tablespoon nutritional yeast flakes
1 teaspoon maple syrup
¼ cup olive oil

Cups - Metric

Instructions

For the Vegan Steak:

Place a skillet over medium heat. Add the vegan steak and top with seasonings. Stir to evenly coat. Cook for up to 5 to 10 minutes, until the steak is heated through and firm.

For the Herbed Vinaigrette:

Whisk together the vinegar and garlic. Add the dill, nooch, maple syrup, and garlic powder. Stir to combine. Stream in the olive oil and whisk continuously to emulsify it. Then stir in the vegan blue cheese crumbles. This can keep for up to 3 days in the fridge.

For the Salad:

Cook the corn: Place a whole ear of corn (in the silk) in the microwave and cook for 4 minutes. Use oven mitts to remove it from the microwave. When it's cool enough to handle cut off the stem end, then squeeze the ear of corn from the silks. Cut the corn from the side of the corn, leaving some large pieces together.
Assemble the Salad: Place the greens on a platter. Add the vegan steak, corn, tomatoes, avocado, red onion, and pepitas. Drizzle with desired amount of vinaigrette. Serve immediately.

Video

Notes

Make-Ahead Tips

Here's how you can make this salad the day before:

Cook the vegan steak. Transfer to a sealed container and refrigerate.
Prepare the vinaigrette. Transfer to a lidded container and refrigerate.
Wash and cut the lettuce. Transfer to a lidded container and refrigerate.
Immediately before serving, assemble the salad in the serving dish and serve with vinaigrette.

Protein Options

I used Beyond Steak, but you can substitute any vegan steak product (cook it according to the package instructions). You can also substitute Plant-based Burger Products (cooked according to package instructions) and then crumble it on top of the salad.

Blue Cheese

I used Follow Your Heart Blue Cheese Crumbles, but you can substitute vegan feta or any vegan cheese product you desire.

Nutrition