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Organic Ribeye with Pecan, Apple and Pomegranate Autumn Salad

Posted On: November 26, 2015

Made with seasonal fruits, this apple and pomegranate salad is a great addition to your evening meal rotation.Depending on the harvest, pomegranate season begins around October and ends in February. Apples start to enter the picture in late August and stay seasonal until the end springtime. Fruit can truly brighten up any blustery fall day and can boost your mood with just a couple of bites!

 

Ingredients

  • 2 Organic Beetnik Ribeyes
  • 1 apple, sliced
  • 3 tbsp chopped pecans
  • handful of pomegranates (to your liking!)
  • mixed greens
  • Herb Salad Dressing
    • 1 tbsp Dijon
    • 1 tbsp honey
    • 1 tsp poppy seeds
    • 1/2 tsp salt
    • 1/4 tsp pepper
    • 1/4 tsp dried oregano
    • 1/3 cup apple cider vinegar
    • 1/2 cup grape seed oil

 

Method

Combine the salad dressing ingredients in mason jar and shake! Slice your apples and de-seed your pomegranate to your liking. Once ready, toss ingredients with the salad dressing.

Season your ribeye with salt and pepper and a touch of oil. Grill for 3 minutes and then flip to indirect heat, grilling for 3 more minutes. Set aside and let rest. Slice and serve with salad.

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