Description
A delicious and nutritious salad featuring roasted butternut squash, seasoned steak, and a flavorful maple-Dijon vinaigrette, perfect for autumn.
Ingredients
Scale
- 8 oz flank steak or sirloin
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 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
- 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
- Salt and pepper, to taste (for vinaigrette)
Instructions
- Preheat your oven to 425°F (220°C). Toss the butternut squash with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping once, until tender and golden.
- While the squash roasts, season the steak with salt and pepper. Heat a skillet or grill pan over medium-high heat and cook the steak for 3–4 minutes per side, or until cooked to your liking. Let it rest for 5 minutes, then slice thinly against the grain.
- In a small bowl or jar, whisk together the vinaigrette ingredients until smooth.
- To assemble, divide the greens between two bowls. Top with roasted squash, sliced steak, pomegranate seeds, blue cheese, and nuts if using.
- Drizzle with the maple-Dijon vinaigrette and serve warm or at room temp.
Notes
- This salad can be made with different greens based on preference.
- Feel free to substitute the steak with grilled chicken or a meat alternative for a different protein option.
- Store leftover salad and dressing separately in the refrigerator for best freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 8g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg