Fall Harvest Steak Salad
Looking for a vibrant and satisfying dish that embodies the flavors of autumn? This Fall Harvest Steak Salad is your answer! Featuring tender roasted butternut squash, perfectly seasoned steak, and a delightful maple-Dijon vinaigrette, this salad is not only a feast for the senses but also a healthy choice packed with nutrients. It’s ideal for busy weeknights or as a stunning centerpiece for family gatherings. Enjoy it warm or at room temperature—either way, it’s sure to impress!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 2
- Category: Salad
- Method: Roasting and Searing
- 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
Instructions
- Preheat oven to 425°F (220°C). Toss cubed 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. In a skillet over medium-high heat, cook steak for about 3-4 minutes on each side until desired doneness. Let rest before slicing.
- In a bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper to create the vinaigrette.
- Assemble salad by dividing greens among plates and topping with roasted squash, sliced steak, pomegranate seeds, and blue cheese if using. Drizzle with vinaigrette.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 70mg
Find it online: https://www.familytableideas.com/fall-harvest-steak-salad/