Steak Salad with Spinach & Roasted Butternut Squash
This post may contain affiliate links. See my disclosure policy.
It’s approaching the end of September and Autumn is definitely in the air. Â One of the things I always look forward to come autumn, aside from the beautiful fall foliage and the excuse to eat lots of hearty soups and stews, is the harvest of fresh local squash. Â Acorn, spaghetti and butternut squash along with sweet pumpkin are all favorites of mine.
Here is a deliciously satisfying salad that features tender steak, crispy spinach and red onions, crunchy almonds, roasted butternut squash seasoned with aromatic spices and served with a balsamic vinaigrette and shaved Parmesan.
Feel free to change up the flavor profile if you like and swap out the spices for something more Italian herb-oriented. Or you can go Greek and use all-purpose Greek seasoning with sliced cherry tomatoes and crumbled Feta instead of Parmesan. Â Whichever flavor profile you go with, this winning combination of ingredients is sure to hit the spot!
Steak Salad with Spinach and Roasted Butternut Squash Recipe
Let’s get started!
Prepare the vinaigrette by placing the ingredients in a bowl or jar and whisking or shaking well until emulsified.
Place the steak in a ziplock bag with 1/3 cup of the vinaigrette and let it marinate in the fridge for about 4 hours.
Preheat the oven to 400 degrees F. Â Place the butternut squash in a large bowl with the slivered almonds, olive oil and spices and stir to evenly coat the squash.
Spread the squash on a lined baking sheet and bake for 20-25 minutes or until tender and lightly browned. Â Let cool but serve while still warm.
Discard the marinade and heat a grill, frying pan or griddle over medium-high heat. Â Sear the steak on both sides according to desired doneness.
Let the steak rest on a cutting board for a minute and then slice very thinly against the grain.
To assemble each salad plate, place the spinach leaves on the plates followed by some warm butternut squash, strips of steak, red onions, drizzle with balsamic vinaigrette and serve sprinkled with cheese.
Enjoy!
Steak Salad with Spinach and Roasted Butternut Squash
Ingredients
- 1 pound steak such as flank or ribeye
- For the Balsamic Vinaigrette:
- 3/4 cup extra virgin olive oil
- 1/3 cup dark balsamic vinegar
- 1 large clove garlic, finely minced
- 2 teaspoons Dijon or whole grain mustard
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- For the Roasted Butternut Squash:
- 4 cups cubed butternut squash (peeled)
- 1/3 cup slivered almonds
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- For the Salad:
- 1 bunch spinach, washed and stems removed
- 1 small red onion, peeled and sliced into rings
- Shaved Parmesan or crumbled Feta
Instructions
- To make the balsamic vinaigrette, place all the ingredients in a jar and shake well until emulsified.
- Place the steak in a ziplock bag along with 1/3 cup of the vinaigrette and swish to fully coat the steak. Let marinate in the fridge for about 4 hours.
- Preheat the oven to 400ºF.
To prepare the roasted butternut squash, place the squash in a large bowl along with the olive oil, almonds, cumin, coriander, smoked paprika, salt and pepper. Stir to combine until evenly coated. Spread the squash out on a baking sheet and roast for 20-25 minutes or until the squash is tender and lightly browned. Towards the end give the mixture a stir every now and then to keep the almonds from burning. Remove from oven and let cool but serve while still warm. - While the squash is cooling prepare the steak. Discard the marinade. Heat a grill, cast iron pan or griddle over medium-high heat and sear the steak on both sides according to desired doneness. Let the steak rest for a minute on a cutting board and then slice it very thinly against the grain.
- To assemble each salad plate, place the spinach leaves on the plates followed by some warm butternut squash, strips of steak, red onions, drizzle with balsamic vinaigrette and serve sprinkled with cheese.
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
