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–+ servings
Fall Harvest Steak Salad

Savor Autumn with This Fall Harvest Steak Salad Delight

Enjoy the vibrant flavors of Fall Harvest Steak Salad, featuring roasted butternut squash and tender steak.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 medium Butternut Squash Cubed; can substitute with pumpkin or sweet potatoes
  • 1 lb Flank Steak or Sirloin Can be replaced with grilled chicken or chickpeas
  • 6 cups Baby Kale or Mixed Greens Spinach can be a suitable substitute
  • 1 cup Pomegranate Seeds Can be replaced with cranberries or seasonal fruit
  • 1 cup Blue Cheese Feta or goat cheese can be substituted
  • 1/2 cup Toasted Nuts Optional; use walnuts or pecans, omit for nut allergies
For the Vinaigrette
  • 1/2 cup Olive Oil Extra virgin preferred
  • 2 tbsp Maple Syrup Honey can be a substitute
  • 1/4 cup Apple Cider Vinegar White wine vinegar can be used as an alternative
  • 1 tbsp Dijon Mustard Yellow mustard can be used, flavor will differ
  • 1 tsp Smoked Paprika Sweet paprika is a milder alternative
  • to taste Salt Essential seasoning
  • to taste Pepper Essential seasoning

Equipment

  • Oven
  • baking sheet
  • Skillet or Grill Pan
  • Small bowl
  • Large Bowl

Method
 

Preparation Steps
  1. Preheat the oven to 425°F (220°C) and gather your baking sheet and parchment paper if desired.
  2. Toss the cubed butternut squash with olive oil, smoked paprika, salt, and pepper. Spread evenly on the baking sheet and roast for 25-30 minutes.
  3. Season the flank steak with salt and pepper, then cook in a skillet over medium-high heat for 3-4 minutes on each side for medium-rare. Let it rest for 5 minutes.
  4. Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper in a small bowl.
  5. Assemble the salad with baby kale or mixed greens, roasted squash, thinly sliced steak, pomegranate seeds, and blue cheese.
  6. Drizzle with vinaigrette and top with toasted nuts if desired. Serve warm or at room temperature.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 10gVitamin A: 2000IUVitamin C: 40mgCalcium: 200mgIron: 3.5mg

Notes

Make the vinaigrette in advance and store it in the fridge for up to a week. Let the steak rest before slicing for better juiciness.

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