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–+ servings
Divorce Salad

Divorce Salad

A vibrant and hearty Divorce Salad with fresh greens, marinated protein, and roasted vegetables that brings excitement back to your dinner table.
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Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Course: Lunch
Cuisine: American
Keyword: Divorce Salad, easy dinner, healthy salad, Meal Prep, Roasted Vegetables, vegetarian salad
Servings: 4 servings
Calories: 450kcal

Equipment

  • skillet
  • oven
  • baking sheet
  • Small bowl
  • Large bowl
  • meal prep containers

Ingredients

For the Greens

  • 1 bunch Kale
  • 2 cups Green or Purple Cabbage
  • 2 cups Romaine Lettuce
  • 2 cups Spinach

For the Protein

  • 1 pound Lean Beef (flank steak, sirloin, or ground beef)
  • 3 tablespoons Soy Sauce or Tamari
  • 2 breasts Optional Chicken Breast or Thighs as a substitute for beef
  • 1 can Seasoned Black Beans
  • 1 can Chickpeas
  • 8 ounces Grilled Halloumi Cheese for vegetarian option
  • 1 cup Plant-Based Crumbles or Tofu

For the Roasted Vegetables

  • 2 medium Sweet Potatoes
  • 1 cup Bell Peppers
  • 1 medium Red Onion
  • 2 cups Broccoli Florets
  • 1 cup Brussels Sprouts

For the Dressing

  • 1/2 cup Olive Oil
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Paprika or Chili Powder
  • 1 tablespoon Honey or Maple Syrup
  • 1/4 cup Water or Broth

For the Toppings

  • 1/4 cup Pepitas (Pumpkin Seeds)
  • 1/4 cup Sunflower Seeds
  • 1/4 cup Toasted Almonds
  • Crispy Fried Onions optional
  • 1 cup Crushed Tortilla Chips
  • 1/2 cup Greek Yogurt or Mayonnaise
  • 1 teaspoon Chipotle Powder

Instructions

Instructions

  • Prepare the Beef: Slice your flank steak against the grain into thin strips. Marinate it in a combination of soy sauce, lime juice, maple syrup, garlic, ginger, and chili flakes for at least 30 minutes to enhance the flavor.
  • Cook the Beef: Heat a skillet or grill pan over medium-high heat. Add oil and cook the marinated beef in batches. Sear them for about 2-3 minutes per side until they're cooked through and deliciously browned. Set them aside to cool.
  • Roast the Veggies: Preheat your oven to 400°F (200°C). On a baking sheet, spread out sweet potatoes, bell peppers, and red onion. Drizzle with olive oil and season with salt, black pepper, and your choice of spices. Roast for 20-25 minutes, until tender and caramelized, then set aside to cool.
  • Prep the Greens and Grains: While the veggies are roasting, rinse the black beans and corn, and finely chop your kale or cabbage. Cook the quinoa or farro according to the package instructions and allow it to cool.
  • Whisk the Dressing: In a small bowl, whisk together the dressing ingredients until smooth. Adjust the consistency with water or broth to suit your taste.
  • Assemble the Salad: In meal prep containers or a large bowl, layer the dressing first, followed by the cooked beef, roasted vegetables, black beans, corn, and grains. Toss in your chopped greens, and keep any crunchy toppings separate until ready to serve.
  • Chill & Serve: Refrigerate the assembled containers. When you’re ready to dig in, shake or toss everything together for a refreshing and delightful meal!

Notes

Top with crispy fried onions for extra crunch if desired.

Nutrition

Serving: 1bowl | Calories: 450kcal | Carbohydrates: 50g | Protein: 30g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 60mg | Sodium: 800mg | Potassium: 800mg | Fiber: 10g | Sugar: 5g | Vitamin A: 150IU | Vitamin C: 70mg | Calcium: 15mg | Iron: 20mg
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