Description
Fall Harvest Steak Salad is a vibrant and satisfying dish that captures the essence of autumn. Featuring tender grilled flank steak, roasted butternut squash, and fresh mixed greens, this salad is drizzled with a tangy balsamic dressing that elevates every bite. Perfect for cozy dinners or gatherings, it offers a delightful blend of flavors and textures that will keep you coming back for more.
Ingredients
Scale
- 1 lb flank steak
- 4 cups mixed greens (arugula and spinach)
- 1 cup butternut squash (cubed)
- 1 cup cherry tomatoes (halved)
- ½ red onion (thinly sliced)
- 2 tbsp olive oil (for roasting)
- 2 tbsp extra virgin olive oil (for dressing)
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Cube the butternut squash.
- Toss squash with olive oil, salt, and pepper. Spread on a baking sheet; roast for 25-30 minutes, flipping halfway.
- Season flank steak with salt and pepper. Heat a grill pan over medium-high heat; sear for about 4 minutes per side for medium-rare. Let rest before slicing.
- Rinse mixed greens and dry. In a bowl, combine greens, roasted squash, tomatoes, and red onion.
- Whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl for dressing.
- Drizzle dressing over salad; toss gently to combine. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling/Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 salad bowl (approximately 400g)
- Calories: 480
- Sugar: 6g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg