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5 from 2 votes

Steak Salad with Spinach and Roasted Butternut Squash

A deliciously satisfying salad featuring tender steak, crispy greens and onions, crunchy almonds and roasted butternut squash tossed in aromatic spices!
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Servings: 4 servings
Author: Kimberly Killebrew

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.