Next Day Roast Beef Salad

Sometimes the best thing about roast beef is the meal that you can make the day after! This salad uses ingredients more in-step with winter cooking, so it is a nice way to use leftover Sunday-night roast during the week in the colder weather. See ‘Tip’ below for how to cook a 3 lb (1.5 kg) Beef Strip Loin Oven Roast. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as: oven and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments.
Yield 4 Servings Prep. Time 15 min Cooking Time 15 min Total Time 30 min


Here are the following ingredients:

  • ½ cup (125 mL) walnut halves, broken
  • ¼ cup (60 mL) white wine vinegar
  • 1 tbsp (15 mL) prepared horseradish
  • ⅓ cup (75 mL) vegetable oil
  • ½ tsp (2 mL) salt and fresh ground pepper
  • 12 oz (375 g) leftover roast beef, such as Beef Strip Loin Oven Roast (see Tip, below), slivered (about 2 cups/500 mL)
  • 6 cups (1.5 L) baby greens, such as baby kale mix
  • ½ small red onion, thinly sliced
  • ½ cup (125 mL) crumbled feta cheese

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Toast walnuts over medium heat in a small dry skillet, stirring constantly, for about 5 minutes or until browned and fragrant. Immediately transfer to a heatproof bowl and let cool.

  2. Whisk together vinegar, horseradish, oil, salt and pepper in a large bowl. Add cooked beef, greens, onion, cheese and toasted walnuts; toss to coat with dressing. Serve immediately