Fresh salads are one of my go-to meals during the spring months – there are so many fresh fruits and vegetables to choose from this time of year to keep a salad exciting!

This Fig and Roasted Fennel Steak Salad is perfect for an Easter lunch! It has several different fruits and vegetables, making it high in fiber and full of several essential minerals, including magnesium, vitamin C, and calcium. The protein and collagen in grass-fed steak will keep you full all day long, while helping to heal a leaky gut!

Fig and Roasted Fennel Steak Salad

Fig and Roasted Fennel Steak Salad


2 peopl

Prep Time

20 minutes

Cook Time

20 minutes


  • For the salad
  • 3/4 lb grass-fed steak
  • 6 cups arugula
  • 1 cup fennel bulb thinly sliced
  • 4 fresh figs quartered
  • 1 cup butternut squash cubed
  • 1 tbsp coconut oil
  • 1 tsp salt
  • 1/4 tsp pepper
  • For the dressing
  • 2 tbsp apple cider vinegar Dijon mustard
  • 1/3 cup extra virgin olive oil
  • 1 small clove garlic
  • 1/2 tsp salt


  1. Preheat oven to 400 degrees F. Grease a large baking sheet with ½ tsp coconut oil. Place sliced fennel and cubed squash onto baking sheet and toss with ½ tsp salt. Place in oven and allow to roast for approximately 20 minutes or until cooked through and browned. Remove from oven and allow to slightly cool.
  2. Preheat large cast iron pan over medium-high heat on stove top. While pan is preheating, season steak with ½ tsp salt and ¼ tsp pepper. Melt remaining coconut oil in pan. Sear steak on each side for approximately 3 minutes or until browned. Once steak is seared on each side, place cast iron pan in oven to finish cooking the steak to your preferred doneness. Remove from oven and allow to rest before slicing.
  3. To make salad dressing, place all dressing ingredients into a small blender and process until smooth and creamy.
  4. To assemble salad, place arugula into a large salad bowl. Add quartered figs, and roasted fennel and butternut squash. Top with sliced steak and salad dressing.