Description
This Fall Harvest Steak Salad recipe is a hearty and vibrant autumn meal, made with seared steak, roasted butternut squash, pomegranate seeds, and blue cheese over fresh greens. Perfect for a nutritious fall lunch or dinner, this seasonal salad delivers the perfect blend of flavors and textures.
Ingredients
1 pound steak (sirloin or ribeye)
2 cups butternut squash, cubed
½ cup pomegranate seeds
¼ cup blue cheese crumbles
6 cups mixed greens (arugula, spinach, romaine)
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
¼ cup chopped pecans (optional)
Instructions
1. Preheat oven to 400°F (200°C). Toss the butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and golden.
2. Season the steak with salt and pepper. Heat a cast iron skillet over medium-high heat. Add 1 tablespoon olive oil, then sear the steak for 3–4 minutes per side for medium-rare. Adjust time based on your doneness preference. Rest steak for 5 minutes before slicing thinly.
3. In a large mixing bowl, lightly toss the mixed greens with a dash of olive oil and salt.
4. Assemble the salad by layering the greens with sliced steak, roasted squash, pomegranate seeds, blue cheese crumbles, and pecans.
5. Drizzle with additional olive oil or your favorite fall vinaigrette (like maple-balsamic) and serve immediately.
Notes
Thinly slice the steak against the grain for maximum tenderness.
Roast the butternut squash until caramelized edges form for extra flavor.
For a warm salad version, reheat the squash and steak right before assembling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasted & Seared
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 390mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg