Description
Cozy Autumn Harvest Steak Salad is a heartwarming dish that beautifully captures the essence of fall. Juicy flank steak pairs perfectly with roasted butternut squash and vibrant mixed greens, all tossed in a tangy balsamic vinaigrette. This salad is not only delicious but also visually stunning, making it perfect for gatherings or cozy nights in. Experience the warmth and richness of autumn flavors with every bite.
Ingredients
Scale
- 1 lb flank steak
- 4 cups mixed greens (arugula, spinach, kale)
- 1 small butternut squash (1.5 cups diced)
- 1 cup cherry tomatoes (halved)
- ½ small red onion (thinly sliced)
- 2 tbsp olive oil (for roasting squash)
- 3 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil (for dressing)
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Dice butternut squash into bite-sized cubes and toss with olive oil, salt, and pepper. Spread on the baking sheet and roast for 25-30 minutes until golden brown.
- Season flank steak with salt and pepper. Heat a skillet over medium-high heat with a splash of olive oil. Sear steak for about 4-5 minutes on each side until cooked to your liking. Let rest for 5 minutes before slicing thinly against the grain.
- In a large bowl, combine mixed greens, roasted squash, cherry tomatoes, and red onion.
- In a small jar or bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until well combined.
- Drizzle half of the dressing over the salad mixture; toss gently to combine. Top with sliced flank steak and drizzle more dressing if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 430
- Sugar: 8g
- Sodium: 610mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 85mg