Steak Salad With Butternut Squash & Cranberries

4
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"This is a great salad for fall, when it isn't really cold but you are feeling like fall and winter is coming and want to taste some of those flavors! Feel free to switch out the type of cheese and nuts to better suit your taste preference."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (240.5 g)
  • Calories 431.3
  • Total Fat - 34.1 g
  • Saturated Fat - 9.3 g
  • Cholesterol - 70.8 mg
  • Sodium - 914.7 mg
  • Total Carbohydrate - 13.8 g
  • Dietary Fiber - 3.4 g
  • Sugars - 2.5 g
  • Protein - 19.7 g
  • Calcium - 163 mg
  • Iron - 3.4 mg
  • Vitamin C - 27.7 mg
  • Thiamin - 0.2 mg

Step 1

Preheat the oven to 425 degrees.

Step 2

Arrange the butternut squash in a single layer on a rimmed baking sheet; coat with cooking spray. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 425 degrees for 15 minutes or until browned; stirring once halfway through cooking.

Step 3

Heat a medium skillet over medium-high. Coat the pan with cooking spray.

Step 4

Sprinkle steak with the remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add the steak to the pan; cook 4 minutes on each side or until desired degree of doneness. I prefer mine medium rare, so often reduce cook time to 3 minutes each side...I test by touch.

Step 5

Place steak on a cutting board and let it stand for 10 minutes to rest. Cut the steak across the grain into thin slices.

Step 6

Combine the remaining 1/4 teaspoon salt, olive oil, vinegar, and rosemary in a small bowl, stirring with a whisk.

Step 7

Arrange the spinach on a platter; top with butternut squash, cranberries, and steak. Sprinkle with nuts and shallot. Drizzle vinegar mixture over the top and sprinkle with cheese. Enjoy!

Tips & Variations


No special items needed.

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