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Fall Harvest Steak Salad

Fall Harvest Steak Salad
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Experience the vibrant flavors of autumn with this Fall Harvest Steak Salad, a delightful dish that perfectly balances hearty roasted butternut squash, tender steak, and a zesty maple-Dijon vinaigrette. This salad is not only a feast for the eyes but also brings warmth and nourishment to your table. With its colorful ingredients and satisfying textures, it’s ideal for busy weeknights or as an impressive centerpiece at family gatherings. Quick to prepare and easily customizable, this nutritious salad can cater to various dietary preferences—making it a versatile favorite for all occasions!

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
  • 2 tablespoons olive oil (divided)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C). Toss cubed butternut squash with 1 tablespoon olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender.
  2. Season the steak with salt and pepper. Sear in a skillet over medium-high heat for about 3–4 minutes per side for medium doneness. Let rest before slicing.
  3. In a bowl, whisk together remaining olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper to create the vinaigrette.
  4. Assemble the salad by dividing greens among bowls. Top with roasted squash, sliced steak, pomegranate seeds, and optional nuts.
  5. Drizzle with vinaigrette before serving warm or at room temperature.

Nutrition

Find it online: https://www.weekmealideas.com/fall-harvest-steak-salad/