Fall Harvest Steak Salad
Fall Harvest Steak Salad is a delightful autumn dish that combines the earthy sweetness of roasted butternut squash with perfectly cooked steak, all drizzled with a tangy maple-Dijon vinaigrette. This vibrant salad is not only visually appealing but also packed with nutrients, making it a great option for weeknight dinners or gatherings. The combination of tender greens, juicy steak, and seasonal flavors will warm your heart as the weather cools down.
- 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
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 2 cups butternut squash, peeled and cubed
- ½ teaspoon smoked paprika
- 4 cups baby kale or mixed greens
- ¼ cup pomegranate seeds
- ¼ cup crumbled blue cheese
- 2 tablespoons toasted pecans or walnuts (optional)
- 2 tablespoons olive oil (for vinaigrette)
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- Salt and pepper, to taste (for vinaigrette)
Instructions
- Preheat oven to 425°F (220°C). Toss cubed butternut squash with olive oil, smoked paprika, salt, and pepper. Place on a baking sheet and roast for 25–30 minutes until tender.
- Season flank steak with salt and pepper. Heat skillet over medium-high heat and cook steak for 3–4 minutes per side for desired doneness. Let rest before slicing.
- Whisk together vinaigrette ingredients until smooth.
- Assemble salad by layering greens, roasted squash, sliced steak, pomegranate seeds, and nuts if desired.
- Drizzle with vinaigrette before serving.
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 490
- Sugar: 6g
- Sodium: 400mg
- Fat: 29g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 70mg
Find it online: https://simplyhomecooking.com/fall-harvest-steak-salad/