Description
Savor the vibrant flavors of autumn with this Fall Harvest Steak Salad. This delightful dish combines perfectly seasoned steak and sweet roasted butternut squash, all drizzled with a zesty maple-Dijon vinaigrette. With its colorful presentation and blend of textures, it’s not only a feast for the eyes but also a nourishing option for lunch, dinner, or festive gatherings.
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
- Maple-Dijon vinaigrette (olive oil, apple cider vinegar, Dijon mustard, maple syrup)
Instructions
- Preheat your 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 the steak with salt and pepper. Heat a skillet over medium-high heat and cook steak for 3–4 minutes per side until desired doneness. Let rest before slicing thinly.
- In a bowl or jar, whisk together vinaigrette ingredients until smooth.
- Assemble by dividing greens into bowls and topping with roasted squash, sliced steak, pomegranate seeds, blue cheese, and nuts if desired.
- Drizzle with vinaigrette and serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 7g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 70mg