Steak Salad with Roasted Eggplant, Sun Dried Tomatoes and Lemon Mint Dressing

What You Need:

  • 1-12oz Bag of John Soules Beef Fajitas, frozen
  • 5 oz Bag of Arugula and Baby Spinach Mix
  • ½ cup Pine Nuts
  • ½ Medium Purple Onion, sliced thin
  • 4 Tbsp Olive Oil
  • ¼ cup White Wine
  • 2 cups Japanese Eggplant, ½” cubed (regular eggplant will do)
  • ½ tsp Salt
  • ¼ tsp Pepper
  • ¼ tsp Cayenne Pepper
  • ¼ cup Marinated Sun Dried Tomatoes, chopped
  • ½ cup Fresh Tomatoes, chopped
  • 4 oz Feta Cheese, crumbled


  • ½ cup Greek Yogurt
  • ¼ cup Olive Oil
  • 1 ½ Tbsp Balsamic Vinegar
  • 2 Tbsp White Wine
  • 1 Tbsp Sugar
  • ¼ cup Fresh Mint Leaves, loosely packed
  • 1 Lemon, zested & juiced


Let’s Make It!

Preheat oven to 450F.

Cube the Japanese Eggplant and spread on a baking sheet. Pour 2 Tbsp olive oil, sprinkle with ½ tsp salt, ¼ tsp pepper, and ¼ tsp cayenne pepper and toss well. Place in the oven for 10 minutes. Pull from the oven and with a spatula, free the eggplant if it is sticking, toss/flip over, and put back in the oven for another 3-5 minutes until the eggplant starts to caramelize. Smaller cubes cook faster than larger cubes, watch carefully not to burn. Remove from oven to cool.

In a small skillet on medium heat, toast the pine nuts in a pinch of salt for about 5 minutes.

In a large skillet, heat 2 Tbsp of olive oil, add the purple onion slices and simmer until starting to turn translucent. Then add the John Soules Foods Beef Fajitas, and ¼ cup of white wine, cover and simmer for about 3 minutes. Remove the cover and keep simmering for another 2-3 minutes to cook off some of the liquid and to finish warming the beef. Remove from the heat to cool.

In a blender, add ½ cup Greek yogurt, ¼ cup olive oil, 1 Tbsp balsamic vinegar, 2 Tbsp white wine, 1 Tbsp sugar, ¼ cup fresh mint leaves, plus the zest and juice of 1 lemon. Blend smooth.

Into a large salad bowl place your arugula and baby spinach mix, then the fresh chopped tomatoes, the roasted eggplant, the chopped sun dried tomatoes, and the pine nuts. Using a slotted spoon, add the cooked John Soules Foods Beef Fajitas and onions, being careful to leave as much liquid in the pan as you can. Crumble all the feta cheese, then drizzled over the entire salad with the lemon mint dressing to taste – toss well – and serve!