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Fall Harvest Steak Salad

Fall Harvest Steak Salad
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Fall Harvest Steak Salad is a delightful celebration of autumn flavors that combines roasted butternut squash, perfectly seasoned steak, and a luscious maple-Dijon vinaigrette. This vibrant salad brings together the warmth of the season with contrasting textures and tastes, making it an ideal dish for cozy dinners or festive gatherings. Each bite offers a symphony of sweetness from the squash, savory richness from the steak, and bright bursts from pomegranate seeds—creating a truly memorable dining experience that friends and family will cherish.

Ingredients

Scale
  • 8 oz flank steak or sirloin
  • Salt and pepper, to taste
  • 1 tablespoon olive oil (for roasting)
  • 2 cups butternut squash, peeled and cubed
  • ½ teaspoon smoked paprika
  • 4 cups baby kale or mixed greens
  • ¼ cup pomegranate seeds
  • ¼ cup crumbled blue cheese (optional)
  • 2 tablespoons toasted pecans or walnuts (optional)
  • 2 tablespoons olive oil (for vinaigrette)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup

Instructions

  1. Preheat oven to 425°F (220°C). Toss butternut squash cubes with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through.
  2. Season the steak with salt and pepper. Heat a skillet over medium-high heat and cook the steak for about 3–4 minutes per side or until desired doneness. Let rest before slicing thinly against the grain.
  3. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, and maple syrup to make the vinaigrette.
  4. Assemble the salad by layering baby kale or mixed greens in bowls. Top with roasted butternut squash, sliced steak, pomegranate seeds, blue cheese (if using), and nuts (if using). Drizzle with vinaigrette before serving.

Nutrition

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