Fall Harvest Steak Salad
If you’re searching for a fresh and vibrant dish that embodies the essence of autumn, look no further than this Fall Harvest Steak Salad. This delightful salad features tender roasted butternut squash paired with perfectly seasoned steak, all drizzled with a delectable maple-Dijon vinaigrette. It’s not just a meal; it’s a celebration of flavors and colors that will warm your heart and satisfy your appetite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 2
- Category: Salad
- Method: Roasting and Cooking
- 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
- 1 tablespoon olive oil (for roasting)
- 2 tablespoons olive oil (for vinaigrette)
- 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. 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 per side to achieve desired doneness. Let rest before slicing.
- In a small bowl, whisk together vinaigrette ingredients until smooth.
- Assemble salad by layering baby kale, roasted squash, sliced steak, pomegranate seeds, and any nuts if using. Drizzle with vinaigrette before serving.
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 450
- Sugar: 10g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
Find it online: https://www.tastydailyhome.com/fall-harvest-steak-salad/