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Fall Harvest Steak Salad

Fall Harvest Steak Salad
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If you’re searching for a vibrant and satisfying dish that embodies the essence of autumn, look no further than this Fall Harvest Steak Salad. Featuring tender roasted butternut squash, juicy steak, and a zesty maple-Dijon vinaigrette, this salad is a perfect blend of sweet and savory flavors. Not only is it visually appealing, but it’s also quick to prepare—ideal for busy weeknights or family gatherings. This wholesome recipe offers a delightful way to celebrate the season while nourishing your body with nutrient-rich ingredients. Once you try it, you’ll find yourself coming back to this favorite time and time again!

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

Instructions

  1. Preheat your oven to 425°F (220°C). Toss butternut squash cubes in olive oil, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for about 25 minutes until golden.
  2. Season the steak with salt and pepper. In a skillet over medium-high heat, cook the steak for about 4-5 minutes per side for medium rare. Let it rest before slicing.
  3. Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper in a small bowl.
  4. In a serving bowl or platter, layer the greens with roasted butternut squash, sliced steak, pomegranate seeds, and any optional nuts. Drizzle with vinaigrette before serving.

Nutrition

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