Inspired by the rolling tallgrass prairie of the Flint Hills, this Flint Hills Spring Salad captures the flavors of the Kansas landscape in a fresh, elevated way. A bed of tender spring greens is layered with lightly grilled asparagus, sweet strawberries, and tangy pickled red onions, creating a balance of bright and earthy flavors. Roasted sunflower seeds add a satisfying crunch and a nod to Kansas, while creamy local goat cheese from Manhattan’s Holy Goat Creamery brings richness to the dish. For a true taste of the region, thin slices of Riley County–raised 1880 beef steak adds protein, while reflecting the ranching heritage that defines much of the Flint Hills. The salad is finished with a simple prairie honey vinaigrette made with wildflower honey, Dijon mustard, and apple cider vinegar. Light yet hearty, this colorful dish celebrates the short but vibrant prairie spring and the ingredients that make Kansas unique.
Flint Hills Spring Salad
Inspired by the rolling tallgrass prairie of the Flint Hills, this salad is fresh, leans earthy, and tastes completely refined. It highlights ingredients you’d realistically find around Kansas farms, farmers’ markets, and prairies. It’s bright, seasonal, and a little unexpected.
Ingredients
Salad
- 4 cups mixed spring greens (spinach, arugula, baby lettuce)
- 1 cup grilled asparagus
- ½ cup pickled red onions
- ½ cup roasted sunflower seeds or toasted pecans
- ½ cup crumbled local goat cheese from Manhattan’s Holy Goat Creamery
- 1 cup sliced strawberries or dried tart cherries
- ½ cup grilled 1800 Beef sirloin steak, thinly sliced
Prairie Honey Vinaigrette
- 2 tbsp Kansas wildflower honey
- 1 tbsp Dijon mustard
- 3 tbsp apple cider vinegar
- ¼ cup sunflower oil or olive oil
- Salt and cracked black pepper
Directions
- Whisk dressing ingredients together and set off to the side
- Grill asparagus until lightly charred, then cut into bite-sized pieces.
- While the grill is still hot, cook sirloin steak to desired doneness. Let rest while preparing other ingredients. Slice against the grain.
- To toast sunflower seeds, cook raw kernels in a dry skillet over medium heat for 5–10 minutes, stirring frequently until fragrant and golden.
- Arrange greens on a platter and layer with asparagus, strawberries, onions, and rested beef
- Sprinkle sunflower seeds and goat cheese over the top.
- Drizzle desired dressing amount over the top before serving.
Find Holy Goat Creamery goat cheese at your Manhattan Hy-Vee, and locally raised 1880 Beef at 900 Poyntz Ave, bringing authentic Flint Hills flavor from nearby producers straight to your table.