Grass-Fed Beef & Veggie Salad

A hearty salad that eats like a summer dinner

Juicy grass-fed beef meets crisp greens, roasted potatoes, fresh corn, carrots, and green beans — all brought together with a zesty herb dressing. It’s fresh, colorful, and satisfying.

🛒 What You’ll Need

🍅 Produce

• 2 ears fresh corn, kernels cut off
• 2 medium carrots, julienned or shredded
• 1 cup green beans, trimmed & cut into 2-inch pieces
• 1 cup potatoes (optional), diced and roasted
• 6 cups mixed salad greens

🥩 Protein

• 1 lb grass-fed ground beef

🧂 Pantry / Extras

• 2 tbsp olive oil (plus more for roasting)
• Salt & pepper, to taste

For the Dressing:

• 1/4 cup olive oil
• 2 tbsp apple cider vinegar or lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1 tbsp fresh herbs (parsley, basil, or cilantro), chopped
• Salt & pepper, to taste

👩🍳 How to Make It

• Step 1: Roast the Potatoes (if using)

Preheat oven to 400°F. Toss diced potatoes with olive oil, salt, and pepper. Roast for 20–25 minutes until golden.

• Step 2: Cook the Beef

Heat a skillet over medium heat. Add beef, season with salt and pepper, and cook until browned, breaking it into crumbles. Drain excess fat if needed.

• Step 3: Cook the Veggies

In the same skillet (or separately), sauté corn and green beans in a little olive oil until just tender, 3–4 minutes.

• Step 4: Make the Dressing

Whisk olive oil, vinegar or lemon juice, Dijon, garlic, herbs, salt, and pepper.

• Step 5: Assemble the Salad

Arrange greens on a platter. Top with warm beef, roasted potatoes, corn, green beans, and carrots. Drizzle with dressing just before serving.

🍽 Plating & Tips

✨ Garnish Ideas:

• Shaved Parmesan or crumbled feta
• Fresh herbs for color
• Toasted seeds or nuts for crunch

💡 Pro Tips:

• Serve beef slightly warm for the best contrast of flavors
• Prep potatoes ahead to make this a quick weeknight dinner
• Ideal for hot summer nights when you want something fresh but still filling.