Roasted Veggie and Steak Medley
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Roasted Veggie and Steak Medley

Roasted Veggie and Steak Medley

with Goat Cheese and Candied Pecans

This salad is packed, packed, packed with delicious ingredients! Tender sweet potatoes and zucchini, filling farro and fresh greens topped with goat cheese and pecans will have you licking the plate clean!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

56 g

Goat Cheese

(Contains Milk)

340 g

Sweet Potato

1 unit

Vegetable Broth Concentrate

2 tbsp

Brown Sugar

1 tbsp

Dijon Mustard

(Contains Mustard)

50 g


28 g

Pecans, chopped

(Contains Pecans/Pacanes)

200 g


2 tbsp

White Wine Vinegar

(Contains Sulphites)

56 g

Spring Mix

½ cup


(Contains Wheat)

285 g

Top Sirloin Steak

Not included in your delivery

4 tbsp


0.13 tsp


2 tsp


0.06 tsp



Nutrition Values

Calories1050 kcal
Fat42 g
Saturated Fat11 g
Carbohydrate96 g
Sugar30 g
Dietary Fiber11 g
Protein50 g
Cholesterol95 mg
Sodium820 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Medium Pot
Measuring Cups
Parchment Paper
Non-Stick Pan
Small Bowl
Large Bowl


Roast veggies

Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then thinly slice shallot. Halve zucchini lengthwise, then cut into 1/2-inch half-moons. Peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes, shallots, zucchini and 2 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 2 tbsp oil per sheet.) Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until veggies are tender, 20-22 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)

Cook farro

Meanwhile, combine farro, broth concentrate and 3 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook uncovered until farro is tender, 16-18 min. Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat steaks dry with paper towels. Season with salt and pepper. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then steaks. Pan-fry until golden brown, 1-2 min per side. Transfer steaks to an unlined baking sheet. Roast in the bottom of the oven until cooked to desired doneness, 5-8 min.**Use the same pan to toast pecans in step 3.

Toast pecans

Meanwhile, arrange a piece of parchment paper on a clean surface. Heat a small non-stick pan over medium heat. When hot, add pecans to the dry pan. Toast, stirring often, until darker brown in colour, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer pecans to a small bowl.

Candy pecans

Add brown sugar and 1 tbsp water (dbl for 4 ppl) to the same pan. Season with salt. Stir until brown sugar melts, 1 min. Return toasted pecans to the pan. Cook, stirring often, until mixture turns into a caramel-like, thick glaze and coats pecans, 1-2 min. Remove the pan from heat. Carefully transfer hot candied pecans to the parchment paper. Spread into an even layer. (NOTE: Don't touch pecans; they will be VERY hot!) Set aside to cool for 5 min.

Finish farro and dress veggies

Whisk together Dijon, vinegar, 2 tsp white sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. When farro is cooked, drain and rinse under cold water. Return farro to the same pot, off heat. Stir in half the dressing. Add roasted veggies to the bowl with remaining dressing. Toss to coat.

Finish and serve

When steaks are done, transfer to a cutting board. Loosely cover with foil to rest, 3-5 min. Thinly slice steaks. Divide spring mix between plates. Top with farro, veggies and steaks. Sprinkle with candied pecans and crumble goat cheese over top.