This hearty Fall Harvest Steak Salad is packed with flavors! Juicy steak meets fresh greens, crunchy apples, and sweet roasted butternut squash. Perfect for a cozy meal!
It feels like autumn in every bite. I love drizzling a little balsamic dressing on top for that extra zing. It’s a great way to enjoy the season’s best ingredients!
Key Ingredients & Substitutions
Steak: Flank steak is a great choice due to its flavor, but sirloin works just as well. If you’re looking for a lean option, try using chicken breast or grilled tofu for a meatless version.
Butternut Squash: This adds a lovely sweetness. If you can’t find it, sweet potatoes or acorn squash are good substitutes. Just make sure to roast them until they’re tender.
Mixed Greens: I love arugula for its peppery flavor, but you can use any greens like spinach or a spring mix. If you want a crunchy twist, add some chopped romaine.
Apple: Honeycrisp is my favorite for its crispness, but any firm apple will work. Try using pears for a different flavor—just as delicious!
Pomegranate Seeds: These add a burst of tartness. If pomegranates aren’t in season, dried cranberries or raisins can provide a similar sweet-tart effect.
Goat Cheese: I love the creaminess of goat cheese, but feta or blue cheese is a fantastic alternative if you prefer something different!
How Can You Perfectly Roast Butternut Squash?
Roasting butternut squash brings out its sweetness and gives it a wonderful texture. Here’s how to do it right:
- Preheat your oven to 400°F (200°C). This temperature allows for caramelization.
- Toss the diced squash with olive oil, salt, and pepper before spreading it in a single layer on a baking sheet.
- Roast for 20-25 minutes. Turn the squash halfway to ensure even cooking. It’s done when fork-tender and slightly caramelized.
Don’t rush this step! Caramelization adds layers of flavor that really elevate your salad.
What’s the Best Way to Cook the Steak?
Cooking steak might seem tricky, but with a few handy tips, you’ll get it right:
- Bring your steak to room temperature before cooking. This helps it cook more evenly.
- Season generously with salt and pepper to enhance the natural flavor.
- Cook in a hot skillet or on a grill, aiming for 4-5 minutes per side for medium-rare. Use a meat thermometer for precision, aiming for 135°F (57°C).
- Let it rest for at least 5-10 minutes before slicing—this keeps the juices inside!
These tips will help you serve a perfectly cooked steak that complements your salad beautifully.
Fall Harvest Steak Salad
Ingredients You’ll Need:
For the Salad:
- 1 lb flank steak or sirloin steak
- Salt and pepper, to taste
- 1 tbsp olive oil (for steak)
- 4 cups mixed salad greens (arugula, baby kale, spinach, etc.)
- 1 small butternut squash, peeled and diced into 1/2-inch cubes
- 1 tbsp olive oil (for roasting squash)
- Salt and pepper, to taste (for squash)
- 1 medium apple (such as Honeycrisp or Fuji), thinly sliced
- 1/2 cup pomegranate seeds
- 1/3 cup crumbled goat cheese or feta cheese
- 1/4 cup pecans, roughly chopped and toasted
For the Dressing:
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and pepper, to taste
- Optional: 1 clove garlic, finely minced
How Much Time Will You Need?
Total time for this recipe is approximately 45 minutes. You’ll need about 15 minutes to prepare the ingredients and another 30 minutes to cook the squash and steak, making it a perfect option for a delicious weeknight dinner!
Step-by-Step Instructions:
1. Prep and Roast the Butternut Squash:
Start by preheating your oven to 400°F (200°C). In a large bowl, toss the diced butternut squash with 1 tablespoon of olive oil, adding salt and pepper to taste. Spread the squash evenly on a baking sheet. Roast for about 20-25 minutes, turning halfway through, until it’s tender and caramelized. Once it’s done, remove it from the oven and let it cool slightly.
2. Cook the Steak:
While your squash is roasting, prepare the steak. Generously season it with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a skillet or grill pan over medium-high heat. Cook the steak for about 4-5 minutes per side for medium-rare. Adjust the cooking time based on your desired doneness. Once cooked, remove the steak from heat and let it rest for 5-10 minutes. This resting period is essential to keep it juicy—then slice it thinly across the grain.
3. Prepare the Dressing:
In a small bowl, mix together 3 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of Dijon mustard, and 1 teaspoon of honey. If you like, add minced garlic for an extra flavor boost. Whisk until it’s well combined; taste and adjust the seasoning with salt and pepper as needed.
4. Assemble the Salad:
Now it’s time to put everything together! Start by arranging the mixed salad greens on a large serving plate or in a bowl. Scatter the slices of apple, roasted butternut squash, pomegranate seeds, toasted pecans, and crumbled goat cheese over the greens.
5. Add the Steak and Dressing:
Place the sliced steak on top of the salad. Drizzle the delicious dressing generously over everything. You can toss the salad lightly to combine or leave it layered for presentation.
6. Serve:
Serve the salad immediately, allowing everyone to enjoy a fresh and vibrant dish full of autumn flavor! It’s hearty, colorful, and perfect for celebrating the fall harvest!
This Fall Harvest Steak Salad is a delightful combination of sweet, savory, and crunchy textures that will make your taste buds sing. Enjoy every bite of the fall season!
Can I Use Leftover Steak in This Salad?
Absolutely! Leftover steak works great in this salad. Just slice it thinly and toss it in with the greens. This is a perfect way to use up any extra steak you may have!
What Can I Substitute for Butternut Squash?
If butternut squash isn’t available, you can use sweet potatoes or acorn squash as a delicious alternative. Both will bring a similar sweetness and texture to the dish.
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. However, it’s best to keep the dressing separate until you’re ready to eat to prevent the greens from wilting.
Can I Make the Dressing Ahead of Time?
Yes! You can prepare the dressing up to a week in advance. Just store it in the refrigerator in a sealed jar. Give it a good shake before using, as the ingredients may separate over time.
