This fresh and flavorful Green Goddess Salad is hearty and satisfying. It combines chopped kale, seasoned steak, roasted sweet potatoes, sweet corn, cherry tomatoes, and English cucumber, all finished with a creamy green goddess dressing.
Serve this as a filling weeknight dinner or a hearty lunch. The combination of roasted sweet potato and juicy cherry tomatoes balances the savory steak, while the bright herbed dressing ties everything together.
This salad is a favorite at our house because it’s both substantial and packed with fresh flavor. The boys especially appreciate how filling it is—perfect for active families.
The dressing is the highlight: a tangy, herby, creamy green goddess made with Greek yogurt, lemon, and a stash of fresh herbs. Use a blender or an immersion blender to achieve a silky smooth texture, then chill before serving.
Green Goddess Salad
30 minutes
30 minutes
1 hour
This Green Goddess Salad is vibrant, filling, and easy to assemble. The creamy, herb-forward dressing complements roasted sweet potatoes, crisp corn, and savory steak for a balanced, satisfying meal.
Ingredients
- 1 ½ lb flat iron steak
- 1 ear corn on the cob (or frozen)
- 5 large stalks kale, chopped
- 12 oz cherry tomatoes, halved
- 1 English cucumber, chopped
- 2 sweet potatoes
Green Goddess Dressing
- 5 oz Greek yogurt
- 2 oz neutral oil (sunflower or other mild oil)
- ½ lemon, juiced
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 tbsp chives, chopped
- 1 stalk green onion, chopped
- ½ cup cilantro, loose packed, chopped
- 6 large basil leaves, chopped
Instructions
- Wash and dry all produce.
- Make the dressing: combine the Greek yogurt, oil, lemon juice, salt, pepper, chives, green onion, cilantro, and basil in a jar or bowl. Use an immersion blender or regular blender to puree until smooth. Chill in the fridge while you prepare the salad.
- Preheat the oven to 425°F (220°C). Cube the sweet potatoes, toss with olive oil, salt, pepper, onion powder, and garlic powder. Spread on a sheet pan and roast until tender, about 20–25 minutes.
- Cook the corn: boil the ear for about 2 minutes, let cool, then cut the kernels off the cob. If using frozen corn, thaw and drain.
- Season the steak with salt and pepper. Heat a splash of high-heat oil in a cast iron skillet over medium-high heat. Sear the steak about 4 minutes per side for medium-rare, or longer to your desired doneness. Let the steak rest for 10–15 minutes, then slice thinly against the grain.
- Assemble bowls: divide the chopped kale among bowls, then top with cherry tomatoes, cucumber, corn, roasted sweet potatoes, and sliced steak. Spoon over the chilled green goddess dressing and serve immediately.
Notes
Use a neutral oil in the dressing—avoid strong-flavored oils like extra-virgin olive oil to keep the dressing bright and fresh.
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Lodge Pre-Seasoned Cast Iron Skillet 10.25″
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 702
Total Fat: 38g
Saturated Fat: 10g
Unsaturated Fat: 28g
Cholesterol: 142mg
Sodium: 361mg
Carbohydrates: 39g
Fiber: 7g
Sugar: 16g
Protein: 53g
Nutrition figures are estimates from online calculators and should be used as a guideline only.
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