Description

Fall Harvest Steak Salad is a delightful celebration of autumn flavors, featuring tender flank steak, roasted butternut squash, and a medley of vibrant greens. This hearty dish combines tangy cranberries and crunchy walnuts for a satisfying crunch in every bite. Perfect for cozy dinners or festive gatherings, this salad is both visually stunning and easy to prepare, making it an ideal choice to impress your guests while enjoying the essence of fall.

Ingredients

Scale

1 lb flank steak
5 cups mixed greens (baby spinach, arugula, romaine)
2 cups cubed butternut squash
1/2 cup dried cranberries
1/2 cup toasted walnuts
1/2 cup crumbled feta cheese
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar

Instructions

1. Marinate the flank steak with olive oil, balsamic vinegar, salt, pepper, and minced garlic for at least 30 minutes.
2. Preheat the oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until golden brown.
3. Grill or sear marinated steak on medium-high heat for about 6 minutes per side until desired doneness. Let it rest before slicing thinly against the grain.
4. In a large bowl, mix greens, cranberries, walnuts, and feta cheese. Top with sliced steak and drizzle with additional olive oil and balsamic vinegar if desired.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Salad
Method: Grilling/Roasting
Cuisine: American

Nutrition

Serving Size: 1 plate (300g)
Calories: 540
Sugar: 9g
Sodium: 650mg
Fat: 34g
Saturated Fat: 8g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 7g
Protein: 34g
Cholesterol: 90mg

Keywords: Customize this salad by adding seasonal fruits like apples or pomegranate seeds. For storage, keep components separate to maintain freshness; salad can be stored in the fridge for up to three days.