Embracing seasonal ingredients is a growing health trend, and for a good reason—fresh, locally sourced produce and lean proteins provide optimal nutrition while supporting sustainable farming. A flavorful salad with lean protein featuring Wisconsin-grown fruit paired with tender cuts of beef is a delicious way to maintain balance in your diet without sacrificing flavor.

This Beef Tenderloin Cranberry and Pear Salad embodies the beauty of seasonal eating. Lean beef tenderloin offers a powerhouse of essential nutrients, including protein, iron and B vitamins, making it a smart addition to any meal. When paired with antioxidant-rich cranberries and juicy pears, this dish transforms into a perfect harmony of protein and produce.

Wisconsin agriculture makes these ingredients accessible. The state is a leading producer of both high-quality beef and cranberries, with vast farmlands dedicated to nurturing these staple ingredients. Incorporating locally sourced foods delivers freshness and flavor and also supports farm families committed to sustainable practices and high-quality production.

Preparing nutrient-rich meals doesn’t have to be complex. This recipe demonstrates how seasonal fruits and vegetables, combined with lean protein, can create a satisfying dish that’s both elegant and easy to assemble. Whether you’re preparing a light lunch or a show-stopping dinner course, this salad offers health-conscious appeal while reflecting on Wisconsin agriculture.

As health trends encourage us to rethink traditional dishes, consider adding a salad with lean protein to your meal rotation. It’s a flavorful reminder that eating well can be as simple as choosing ingredients grown close to home. Support local farmers while elevating your health one delicious bite at a time!


This delicious salad recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Potassium and Choline. Ready in just 25 minutes, this will be a go-to for quick and nutritious weeknight meals.

Tenderloin Cranberry and Pear Salad with Honey

Beef Tenderloin, Cranberry and Pear Salad

Wisconsin Beef Council
Ready in just 25 minutes, this will be a go-to for quick & nutritious weeknight meals.
5 from 1 vote
Cook Time 25 minutes
Course Salad
Cuisine American
Servings 4
Calories 386 kcal

Ingredients
  

  • 4 beef Tenderloin Steaks cut 3/4 inch thick (4 ounces each)
  • 1/2 teaspoon freshly ground black pepper
  • 1 package 5 ounces mixed baby salad greens
  • 1 medium red or green ripe pear cored, cut into 16 wedges
  • 1/4 cup dried cranberries
  • 1/4 cup coarsely chopped pecans toasted
  • 1/4 cup crumbled goat cheese optional
  • Honey Mustard Dressing:
  • 1/2 cup prepared honey mustard
  • 2 to 3 tablespoons water
  • 1-1/2 teaspoons olive oil
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt

Instructions
 

  • Season beef Tenderloin Steaks with 1/2 teaspoon pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
    Cook's Tip: To grill, place steaks on grid over medium, ash-covered coals. Grill steaks, covered, 7 to 10 minutes (timings remain the same for gas grill) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Do not overcook.
  • Meanwhile whisk Honey Mustard Dressing ingredients in small bowl until well blended. Set aside. Divide greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries.
  • Carve steaks into thin slices; season with salt, as desired. Divide steak slices evenly over salads. Top each salad evenly with dressing, pecans and goat cheese, if desired.
    Cook's Tip: To toast pecans, spread in single layer on metal baking sheet. Bake in 350°F oven 3 to 5 minutes or until lightly browned, stirring occasionally. (Watch carefully to prevent burning.) Set aside to cool.

Notes

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Potassium, and Choline.
Recipe adapted from The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt.

Nutrition

Calories: 386kcalCarbohydrates: 24.5gProtein: 24.8gFat: 18.5gSaturated Fat: 3.6gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 10.2gTrans Fat: 0.3gCholesterol: 68mgSodium: 278mgPotassium: 557mgFiber: 4.2gIron: 3.8mg
Keyword beef, cranberry, pear, salad, tenderloin
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