Description
Fall Harvest Steak Salad is a vibrant and flavorful autumn dish that perfectly combines tender steak, roasted butternut squash, and crisp mixed greens, topped with tangy feta cheese and crunchy walnuts. This colorful salad not only celebrates the bounty of fall but also serves as an impressive centerpiece for family dinners or festive gatherings. Easy to prepare and fully customizable, it’s sure to delight your guests and elevate any meal occasion.
Ingredients
Scale
- 8 oz sirloin or ribeye steak
- 4 cups mixed greens (arugula, spinach, kale)
- 1 cup diced butternut squash
- 1 cup cherry tomatoes, halved
- ½ cup crumbled feta cheese
- ¼ cup toasted walnuts
- 3 tbsp balsamic vinaigrette
Instructions
- Marinate the steak in olive oil, garlic, salt, and pepper for at least 30 minutes.
- Cook the marinated steak in a skillet over medium-high heat for 4-5 minutes per side until desired doneness; let rest before slicing.
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper; roast for 25-30 minutes until tender.
- In a large bowl, combine mixed greens and drizzle with balsamic vinaigrette; toss gently.
- Assemble salad by layering sliced steak on greens, adding roasted squash and cherry tomatoes, then topping with feta and walnuts.
- Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Skillet and Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 6g
- Sodium: 780mg
- Fat: 31g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 70mg
Keywords: - Customize your salad by swapping steak for grilled chicken or tofu for a vegetarian option. - Add seasonal fruits like apples or pears for extra sweetness. - Store leftover components separately to maintain freshness.