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Fall Harvest Steak Salad

Fall Harvest Steak Salad
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Fall Harvest Steak Salad is the quintessential autumn dish, combining the robust flavors of seasoned steak and roasted butternut squash with a refreshing maple-Dijon vinaigrette. This vibrant salad not only nourishes the body but also delights the palate, making it perfect for busy weeknights or festive gatherings. With nutrient-rich greens and a medley of textures, each bite offers a comforting taste of fall that will have everyone coming back for more. Ready in under an hour, this easy-to-prepare recipe is as impressive as it is delicious!

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
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • Salt and pepper, to taste
  • ½ teaspoon smoked paprika
  • ¼ cup crumbled blue cheese (optional)
  • 2 tablespoons toasted pecans or walnuts (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Toss butternut squash with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes until golden.
  2. Season steak with salt and pepper. Heat a skillet over medium-high heat and sear steak for 3–4 minutes per side until desired doneness. Let rest before slicing.
  3. Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper in a small bowl to create the vinaigrette.
  4. Assemble salad by dividing greens between bowls, topping with roasted squash, sliced steak, pomegranate seeds, and nuts if using. Drizzle with vinaigrette.
  5. Serve immediately and enjoy!

Nutrition

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