Description
This Fall Harvest Steak Salad is a hearty autumn salad featuring grilled steak, roasted butternut squash, crisp apples, and a maple balsamic vinaigrette. Perfect as a main dish, it’s a flavorful mix of warm and fresh ingredients, ideal for cozy dinners or meal prep. Keywords: fall harvest salad, steak salad, autumn recipes, roasted butternut squash salad, maple balsamic dressing.
Ingredients
2 steaks (flank, sirloin, or cut of choice)
2 cups butternut squash, peeled and cubed
1 apple, thinly sliced
1/3 cup candied pecans
4 cups baby spinach or mixed greens
1/4 cup goat cheese or feta, crumbled
1/4 red onion, thinly sliced
2 tablespoons olive oil (for roasting)
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
3 tablespoons olive oil (for dressing)
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F. Toss cubed butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 25 minutes, flipping halfway until golden and tender.
2. Season steak with salt and pepper. Sear in a skillet or grill until preferred doneness. Let rest 5–10 minutes, then slice thinly against the grain.
3. In a small bowl or jar, whisk balsamic vinegar, maple syrup, Dijon mustard, olive oil, salt, and pepper until well combined.
4. In a large bowl or platter, layer greens, roasted squash, apples, red onion, and pecans. Top with sliced steak and goat cheese. Drizzle with dressing and serve immediately.
Notes
This salad is best served warm to let the roasted elements soften the greens.
If prepping ahead, keep ingredients and dressing separate until ready to serve.
Use any steak cut you like—flank, skirt, sirloin, or ribeye work well.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting, Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 9g
- Sodium: 410mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg