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Greatest plates · Salad
Fig and Steak Salad with Candied Pecans (Are You Figgin' Kidding Me?)
The autumn showpiece: roasted sweet potato and brussels sprouts, fresh figs torn open, pecans candied in maple on the same tray, and rare steak sliced over the top. Figs and balsamic and beef is not a combination anyone needs to improve.
Serves 5Prep 20 minCook 35 minSaladBeef
Containsdairy · nuts
KalaPlate adaptationAdapted from Life-Changing Salads by Danielle Brown, HealthyGirl Kitchen
Protein 20%Carbs 29%Fat 51%
About 756 kcal a serve — 39 g protein, 56 g carbs, 43 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 5
Method
Roast the sweet potato and sprouts
RoastHeat the oven to 200°C and line two trays. Toss the sweet potato and sprouts with the olive oil, garlic powder, salt and pepper and spread them on one. Roast 25 to 35 minutes until golden and fork-tender.
On the trayRoast →
35 min
Candy the pecans
PecansToss the pecans with the maple syrup and spread them on the second tray. Put them in for the last ten minutes only — maple burns fast, and there is no saving a burnt candied nut. Let them cool on the tray, where they harden.
On the trayPecans →
10 min
Cook the wild rice
RiceCook the wild rice to the packet time — it takes far longer than white rice, around 35 minutes, and should still have a bite. Drain well and fork it through.
In the saucepanRice →
35 min
Sear and rest the steak
SteakGet a heavy pan very hot. Season the steak and cook it three to four minutes a side for medium-rare, then rest it on a board for a full five minutes before slicing across the grain. The resting is not optional — this is where the difference between juicy and dry gets decided.
In the frying panSteak →
8 min
Shake the balsamic dressing
DressingShake the olive oil, balsamic, maple syrup and mustard in a jar until thick.
In the bowlDressing →
2 min
Build the platter
BuildSpread the rocket and salad leaves over a platter, scatter the wild rice and roasted vegetables over, then the figs, pistachios, candied pecans and fetta. Lay the sliced steak on top and drizzle the dressing over everything.
On the plateBuild →
5 min
Cook's noteEverything except the steak and the leaves can be done hours ahead. Tear the figs open with your fingers rather than cutting them cleanly — the ragged edges hold the dressing.
Estimated per serve
756 kcal · 39 g protein · 56 g carbs · 43 g fatestimates, within ~10%
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