Description
Experience the essence of autumn with this vibrant Fall Harvest Steak Salad. Tender, juicy steak pairs beautifully with sweet roasted butternut squash, fresh greens, and a tangy maple-Dijon vinaigrette that ties everything together. This salad is not only a feast for the senses with its colorful presentation but also a wholesome dish packed with nutrients. Perfect for cozy family dinners or meal prep, it seamlessly transitions from a quick weeknight meal to an elegant centerpiece for gatherings. Enjoy the flavors of fall while nourishing your body with this deliciously satisfying salad!
Ingredients
Scale
- 8 oz flank steak or sirloin
- 2 cups butternut squash, cubed
- 4 cups baby kale or mixed greens
- ¼ cup pomegranate seeds
- ¼ cup crumbled blue cheese (optional)
- Maple-Dijon vinaigrette: olive oil, apple cider vinegar, Dijon mustard, maple syrup
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 about 20 minutes until tender.
- Season steak with salt and pepper. In a skillet over medium-high heat, sear steak for 3–4 minutes per side until cooked to your liking. Let rest for 5 minutes before slicing thinly against the grain.
- Whisk together vinaigrette ingredients in a small bowl until smooth.
- In serving bowls, layer greens, roasted squash, sliced steak, pomegranate seeds, and blue cheese if desired.
- Drizzle with vinaigrette just before serving.
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 31g
- Cholesterol: 70mg