Description
This Fall Harvest Steak Salad is a hearty autumn salad featuring grilled steak, roasted butternut squash, crisp apples, and a maple balsamic vinaigrette.
Ingredients
Scale
- 2 steaks (flank, sirloin, or cut of choice)
- 2 cups butternut squash, peeled and cubed
- 1 apple, thinly sliced
- 1/3 cup candied pecans
- 4 cups baby spinach or mixed greens
- 1/4 cup goat cheese or feta, crumbled
- 1/4 red onion, thinly sliced
- 2 tablespoons olive oil (for roasting)
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 3 tablespoons olive oil (for dressing)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Toss cubed butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 25 minutes, flipping halfway until golden and tender.
- Season steak with salt and pepper. Sear in a skillet or grill until preferred doneness. Let rest 5–10 minutes, then slice thinly against the grain.
- In a small bowl or jar, whisk balsamic vinegar, maple syrup, Dijon mustard, olive oil, salt, and pepper until well combined.
- In a large bowl or platter, layer greens, roasted squash, apples, red onion, and pecans. Top with sliced steak and goat cheese. Drizzle with dressing and serve immediately.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting and Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 520
- Sugar: 12g
- Sodium: 450mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 80mg
Keywords: fall harvest salad, steak salad, autumn recipes, roasted butternut squash salad, maple balsamic dressing