Description
Indulge in the flavors of autumn with this Fall Harvest Steak Salad Rich, featuring tender grilled flank steak, roasted butternut squash, and vibrant greens drizzled with a tangy balsamic vinaigrette. This hearty salad is not only a feast for the eyes but also a celebration of seasonal ingredients that come together to create a deliciously satisfying meal. Perfect for family gatherings or weeknight dinners, this dish elevates your dining experience while embodying the warmth of fall.
Ingredients
Scale
- 1 lb flank steak
- 4 cups mixed greens (arugula, spinach, kale)
- 2 cups butternut squash (peeled and cubed)
- 1 cup cherry tomatoes (halved)
- ½ cup dried cranberries
- ½ cup feta cheese (crumbled)
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat grill to medium-high heat. Season flank steak with salt and pepper. Grill 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. Spread on a lined baking sheet and roast for 25-30 minutes until tender.
- In a large bowl, combine mixed greens.
- Layer salad with roasted squash, sliced steak, cherry tomatoes, cranberries, and feta.
- Drizzle balsamic vinaigrette over the salad just before serving. Toss gently and serve.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Grilling/Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 450
- Sugar: 12g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg