Name: Fall Harvest Steak Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb steak (ribeye or sirloin); 3 cups mixed greens (arugula, spinach, romaine); 2 cups cubed butternut squash; ½ cup pomegranate seeds; ⅓ cup crumbled blue cheese; ¼ cup toasted walnuts; 3 tbsp olive oil (plus more for roasting); 1 tbsp balsamic vinegar; 1 tsp Dijon mustard; 1 tsp honey; salt and pepper to taste

The Fall Harvest Steak Salad is everything we crave when crisp air rolls in—comforting, hearty, and colorful. It combines perfectly seared steak slices with autumnal produce like roasted butternut squash, peppery greens, creamy blue cheese, and bursts of pomegranate. This salad strikes the perfect balance of richness and freshness, making it a standout dish for any fall gathering or a cozy night in.

What makes this salad unforgettable is its layers of texture and flavor. From the caramelized edges of the steak to the crunch of toasted walnuts and sweet tang of a balsamic vinaigrette, every bite feels thoughtfully composed. It’s not just a salad—it’s a full, satisfying meal.

Preparation Phase & Tools to Use

To make the Fall Harvest Steak Salad a success, you’ll want to have these key tools on hand:

Cast Iron Skillet or Grill Pan: Crucial for getting that perfect sear on your steak. The high heat retention helps create that flavorful, caramelized crust.
Sharp Chef’s Knife: For slicing the steak cleanly and cutting the roasted squash into even cubes.
Large Mixing Bowl: To toss your greens evenly with dressing without bruising them.

Sheet Pan: For roasting the butternut squash until it’s tender and golden.
Tongs: Essential for flipping the steak without piercing it and letting those precious juices escape.
Whisk or Mason Jar with Lid: For making and emulsifying your balsamic vinaigrette.

Each of these tools plays a vital role in preparing the salad efficiently and with the best results possible.

Ingredients for the Fall Harvest Steak Salad

Steak (Ribeye or Sirloin): The centerpiece of the dish, delivering protein and rich flavor.
Butternut Squash: Roasted to a caramelized softness, it adds a cozy sweetness that pairs beautifully with the savory steak.

Mixed Greens (Arugula, Spinach, Romaine): A peppery, crisp base that balances the heavier ingredients.
Pomegranate Seeds: Bursting with juicy sweetness and a bit of tang, they add crunch and vibrant color.
Blue Cheese Crumbles: Their creamy sharpness cuts through the sweetness and ties flavors together.

Toasted Walnuts: For a satisfying crunch and earthy richness.
Olive Oil: Used for cooking the steak and roasting the squash.
Salt & Pepper: Essential for seasoning every component.

Balsamic Vinegar & Dijon Mustard: The base of the vinaigrette, bringing acidity and complexity.
Honey: Adds a touch of sweetness to the dressing.

How To Make the Fall Harvest Steak Salad

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F. Cube the squash and toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.

Step 2: Sear the Steak

Pat your steak dry and season with salt and pepper. Heat a cast iron skillet over medium-high heat with a bit of oil. Sear the steak for about 4 minutes per side (depending on thickness) until desired doneness. Let it rest before slicing thinly.

Step 3: Make the Balsamic Vinaigrette

In a bowl or mason jar, combine 3 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp Dijon mustard, and 1 tsp honey. Whisk or shake until emulsified.

Step 4: Assemble the Salad

In a large bowl or platter, layer your greens. Top with roasted squash, pomegranate seeds, crumbled blue cheese, and toasted walnuts. Arrange the steak slices over the top. Drizzle with balsamic vinaigrette.

How to Serve and Store the Fall Harvest Steak Salad

This salad is best served fresh while the steak is still warm and the squash is slightly caramelized. To serve, plate the greens first, then layer on the toppings for the most beautiful presentation. For gatherings, consider setting up a “salad bar” so everyone can assemble their bowl just the way they like.

If you have leftovers, store each component separately in airtight containers. The steak and squash can be refrigerated for up to 3 days and gently reheated. The vinaigrette can be stored for a week. Avoid dressing the greens in advance to keep them crisp.

Frequently Asked Questions

What type of steak works best for this salad?

Ribeye and sirloin are both excellent choices. Ribeye offers more marbling and flavor, while sirloin is a leaner option.

Can I use a different cheese instead of blue cheese?

Absolutely! Goat cheese or feta are great substitutes if you prefer a milder tang.

Is it okay to use store-bought vinaigrette?

Yes, though homemade balsamic vinaigrette offers a fresher, more customized flavor. If you’re short on time, a good quality bottled one works in a pinch.

How can I make this salad vegetarian?

Omit the steak and double up on the squash, nuts, and cheese. You could also add roasted chickpeas for protein.

Can I grill the steak instead of searing it?

Definitely! Grilling adds a smoky depth to the flavor that complements the fall ingredients beautifully.

What’s the best way to reheat the steak?

Gently warm it in a skillet over low heat or microwave in short intervals to avoid overcooking.

Want More Salad Ideas with a Hearty Twist?

If you enjoyed this Fall Harvest Steak Salad, these other satisfying meal salads might be just what you need:

Sweet Garlic Chicken in the Crockpot for a warm and savory spin on your protein.
Shrimp Salad Recipe that offers a seafood option full of fresh flavor.
Southwest Grilled Chicken Wraps with bold Tex-Mex taste wrapped in a handheld version.

Orange Dreamsicle Salad if you’re in the mood for a fruitier, nostalgic twist.

Looking for more daily recipes like this one? Come follow me on Pinterest @scherer29 to stay inspired with every season!

Save This Recipe for Later

📌 Save this recipe to your Pinterest salad or dinner board so you can revisit it whenever the craving hits.

And let me know in the comments how you made it your own. Did you swap the steak for chicken or try a maple-glazed squash? I’d love to hear your take!

Let’s keep cooking smarter and eating heartier together.

Fall Harvest Steak Salad

Author: Olivia McKenney

Total Time: 45 minutes
Yield: 4 servings

Print Recipe

Description

This hearty and vibrant Fall Harvest Steak Salad features juicy seared steak over crisp greens, with caramelized butternut squash, blue cheese crumbles, pomegranate seeds, and toasted walnuts. Drizzled with a tangy-sweet balsamic vinaigrette, it’s the perfect way to enjoy autumn flavors in a single, satisfying meal.

Instructions

1. Preheat oven to 400°F. Toss cubed butternut squash with olive oil, salt, and pepper. Roast on a sheet pan for 25–30 minutes until golden and tender.

2. Pat steak dry and season with salt and pepper. Sear in a hot cast iron skillet with olive oil, 4 minutes per side, or until desired doneness. Let rest, then slice thinly.

3. In a bowl or mason jar, combine 3 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp Dijon mustard, and 1 tsp honey. Whisk or shake to emulsify into vinaigrette.

4. In a large bowl, arrange mixed greens. Top with roasted squash, pomegranate seeds, blue cheese, and walnuts. Add steak slices. Drizzle with vinaigrette and serve.