Fall Harvest Steak Salad
Fall Harvest Steak Salad is the perfect dish to embrace the essence of autumn. This vibrant salad features tender, juicy steak paired with the earthy sweetness of roasted butternut squash and a refreshing mix of greens. Drizzled with a delightful maple-Dijon vinaigrette, this meal not only satisfies your hunger but also pleases the eyes with its rich colors and textures. Ideal for busy weeknights or family gatherings, this recipe is both quick to prepare and customizable, making it a versatile addition to your fall menu.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 2
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 8 oz flank steak or sirloin
- 2 cups butternut squash, peeled and cubed
- 4 cups baby kale or mixed greens
- ¼ cup pomegranate seeds
- ¼ cup crumbled blue cheese (optional)
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- Salt and pepper, to taste
- ½ teaspoon smoked paprika
- 2 tablespoons toasted pecans or walnuts (optional)
Instructions
- Preheat the oven to 425°F (220°C). Toss butternut squash with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- Season steak with salt and pepper; cook in a skillet over medium-high heat for about 3-4 minutes on each side for preferred doneness. Let rest before slicing.
- Whisk together vinaigrette ingredients until smooth.
- Assemble salad by layering greens, roasted squash, sliced steak, pomegranate seeds, blue cheese (if using), and nuts.
- Drizzle with vinaigrette before serving.
Nutrition
- Serving Size: 1 salad bowl (300g)
- Calories: 450
- Sugar: 10g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
Find it online: https://www.fullrecipeshub.com/fall-harvest-steak-salad/