This Fall Harvest Steak Salad is a beautiful mix of tender steak, fresh greens, and yummy roasted veggies. The crunchy apples and nuts add a nice touch that makes each bite exciting!
It’s like a cozy hug in salad form! I love it as a light dinner or a hearty lunch. Plus, it’s a great way to use those autumn veggies hanging around your kitchen! 🍂
Key Ingredients & Substitutions
Flank or Sirloin Steak: Both cuts are great for this salad. Flank is more tender, while sirloin is a bit sturdier. If you’re looking for a lighter option, consider grilling chicken or using a plant-based protein like marinated tofu.
Mixed Greens: I love the combination of baby spinach and arugula for a peppery bite. You can swap in any leafy greens you have, like kale or romaine. Just use what you enjoy!
Butternut Squash: This veggie adds a nice sweetness. If it’s hard to find, sweet potatoes or even cubed carrots work as tasty substitutes. Just be sure to roast them to bring out their natural flavors!
Apples: Fuji and Honeycrisp apples add crunch and sweetness. Feel free to use your favorite apple variety, or if you prefer, try pears for a different taste!
Pecans or Walnuts: Both nuts add great crunch. If you’re allergic or want a nut-free option, try sunflower seeds or pumpkin seeds instead for that nice crunch and healthy fats.
How Do I Cook the Steak to Perfection?
Cooking steak just right can be a challenge, but with a few tips, you’ll impress everyone! Choose flank or sirloin and season well. Here’s a simplified process:
- Let the steak sit at room temperature for about 30 minutes before cooking. This helps it cook more evenly.
- Heat your pan on medium-high heat and add olive oil, waiting until it shimmers but doesn’t smoke.
- Cook the steak for about 4-5 minutes per side for medium-rare. Use a meat thermometer for best results—130°F to 135°F is perfect.
- After cooking, rest the steak for 5-10 minutes. This keeps it juicy! Slice against the grain for tenderness.
Following these steps will help you serve a delicious steak each time!
How to Make Fall Harvest Steak Salad
Ingredients You’ll Need:
For the Salad:
- 1 lb flank steak or sirloin steak
- Salt and pepper, to taste
- 2 tbsp olive oil, divided
- 4 cups mixed greens (baby spinach, arugula, red leaf lettuce)
- 1 medium apple, thinly sliced (such as Fuji or Honeycrisp)
- 1 cup butternut squash, peeled and cubed
- 1/2 cup pecans or walnuts, toasted
- 1/3 cup crumbled goat cheese or feta cheese
- 1/4 cup pomegranate seeds (optional)
For the Vinaigrette:
- 3 tbsp balsamic vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- 1/3 cup olive oil
- Salt and pepper to taste
How Much Time Will You Need?
You’ll need about 15 minutes to prep the salad and around 25-30 minutes for cooking. This delicious Fall Harvest Steak Salad takes approximately 45-60 minutes total, including roasting the squash and letting the steak rest before slicing. The wait will be worth it for the delightful flavors!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash in a mixing bowl with 1 tablespoon of olive oil, salt, and pepper until well coated. Spread the squash on a baking sheet in a single layer. Roast for 20-25 minutes, or until the squash is tender and slightly caramelized. Once roasted, set it aside to cool.
2. Prepare the Steak:
While the squash is roasting, generously season your steak on both sides with salt and pepper. This simple seasoning will enhance the beef’s natural flavors.
3. Cook the Steak:
Heat the remaining 1 tablespoon of olive oil in a grill pan or cast-iron skillet over medium-high heat. Once hot, add the steak and cook for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer for precision: aim for about 130°F to 135°F for medium-rare.
4. Slice the Steak:
After cooking, remove the steak from the pan and let it rest for 5-10 minutes. Resting allows the juices to redistribute. Then, slice the steak against the grain into thin strips.
5. Prepare the Vinaigrette:
In a small bowl, whisk together the balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper to taste. Slowly drizzle in the olive oil while whisking until the dressing is smooth and well combined.
6. Assemble the Salad:
On a large serving plate or in a bowl, arrange the mixed greens as the base. Top them with the sliced apples, roasted butternut squash, toasted nuts, crumbled goat cheese, and if you like, sprinkle the pomegranate seeds on top for an extra burst of color and flavor.
7. Add the Steak:
Arrange the sliced steak on top of the salad. Drizzle the dressing evenly over the whole salad for that delicious finish!
8. Serve and Enjoy!
Serve the salad immediately and enjoy the warm steak combined with fresh and roasted fall flavors that will make your taste buds dance!
Can I Use Different Cuts of Steak for This Salad?
Absolutely! While flank steak or sirloin works great, you can use ribeye, tenderloin, or even grilled chicken or tofu for a different twist. Each will bring its unique flavor to the salad!
How Do I Toast Nuts Properly?
To toast pecans or walnuts, simply place them in a dry skillet over medium heat. Stir frequently for about 5-7 minutes until they’re golden and fragrant. Keep an eye on them, as nuts can burn quickly!
How Long Can I Store Leftover Salad?
If you have leftovers, store them in an airtight container in the fridge for about 2 days. To keep the greens fresh, it’s best to store the salad components separately and combine them just before eating.
Is There a Way to Make the Salad Vegetarian?
Definitely! Just omit the steak and add extra roasted vegetables, chickpeas, or even grilled marinated tempeh for protein. You can also increase the amount of nuts and cheese for added flavor and nutrition!
