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.
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
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.
Notes
Let the steak rest before slicing to preserve juiciness.
Toast the walnuts in a dry pan for 2–3 minutes for extra flavor.
Dress the salad just before serving to keep the greens crisp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Searing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 8g
- Sodium: 430mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
Keywords: Fall salad, steak salad, butternut squash, pomegranate