Steak Salad With Butternut Squash & Cranberries

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!