Looking to mix things up for fall or Thanksgiving this year? A steak and squash salad could be just what you need. While turkey, ham, and all the trimmings are delicious, sometimes it’s nice to try something new. This savory salad is a great way to do just that. With an apple maple dressing that nods to the fall season, roasted squash, and cranberries adding natural sweetness, this dish is sure to please even the pickiest of eaters. And the best part? It’s a healthy option too, packed with nutrients and flavor. If you have leftover steak lying around, it’s also the perfect way to repurpose it into a tasty salad. The combination of tender steak, roasted squash, and crunchy cranberries is a match made in heaven. So why not try something different this year? Your taste buds will thank you! This salad is truly one of the best fall salads out there.
How to Make Steak and Squash Salad
When preparing your steak, it’s crucial to allow it to reach room temperature by letting it sit on the countertop for about 45 minutes before cooking. This step is often overlooked but can significantly impact the final texture of the dish, as cooking a cold steak can result in a tough and unappetizing meal.In addition to seasoning the steak, it’s also important to prepare your dressing ingredients. To make the apple maple dressing, start by sautéing garlic and shallot in oil until they’re softened, then add the remaining ingredients except for the olive oil and cook for a few more minutes. Once complete, remove from heat and let cool completely before refrigerating.For the roasted squash, toss diced butternut squash with oil, garlic, and salt, then roast in a hot oven for around 10 minutes until tender. For the grilled yellow squash, toss it with similar seasonings and cook in a grill pan for several minutes until slightly charred.When cooking the steak, add black pepper and thyme to the seasoning before grilling for a few minutes per side. Finish off by transferring the steak to the oven and letting it rest for a few minutes before slicing. This will allow the juices to redistribute, making the final product even more tender.To assemble the salad, toss together your mixed greens (endive and arugula) with red onion, crumbled feta, roasted squash, and grilled yellow squash. Top with toasted pepitas and dried cranberries, then slice the steak into thin strips and add on top. Drizzle over the dressing and serve while the steak is still warm.
Possible Variations
What’s great about this green salad is that it’s incredibly versatile – many of the ingredients can be swapped out to create a unique flavor profile or accommodate different tastes. For instance, you could substitute roasted chicken or turkey for the steak, or opt for skirt steak, New York strip steak, or flat iron steak instead. If you prefer a vegetarian option, simply add more veggies to the mix and consider adding mushrooms for an earthy twist. This salad is perfect for family gatherings or holiday meals.In terms of vegetables, pumpkin can be used in place of butternut squash, while zucchini can replace yellow squash. Yellow onion can take the place of shallots, and other options include cherry tomatoes, bell peppers, Brussels sprouts, or even honeycrisp apples to add some extra crunch. The beauty of this salad is that it’s a great canvas for your favorite veggies and homemade dressing.When it comes to cheese, you can substitute salty varieties like Mexican queso fresco or Greek halloumi (which can be grilled without melting). As for dressings, the options are endless – try a simple balsamic vinaigrette made with balsamic vinegar, Dijon mustard, and lemon juice, or go for something creamier like lemon tahini dressing. You could even use apple cider vinaigrette for a seasonal twist.If you’re looking for more fall-inspired salads to try, consider this pumpkin arugula salad or pickled beet salad. And if you love flank steak as much as I do, be sure to check out my recipe for teriyaki flank steak.
Steak and Squash Salad FAQs
To ensure the steak and veggies remain fresh for your salad, cook them ahead of time and store them in an airtight container. You can also prepare the apple maple dressing in advance, but be sure to assemble the salad just before serving to prevent sogginess.
Pepitas are simply another term for pumpkin seeds that have been cultivated without their shells. They’re packed with essential minerals like iron, copper, zinc, manganese, and magnesium. These unique characteristics set them apart from regular pumpkin seeds.
When it comes to determining the doneness of your flank steak, I recommend grilling or pan-frying it for a few minutes per side before finishing it off in the oven. Aim for an internal temperature of 125 degrees Fahrenheit in the thickest part. As the steak rests, its temperature will naturally increase by another 5-10 degrees, resulting in a deliciously medium-rare finish.
Steak and Butternut Squash Salad Recipe
Savoury Steak and Squash Salad
For a unique twist on traditional autumnal dishes, consider whipping up a steak and squash salad. This delectable combination brings together the savory flavors of grilled steak, the comforting warmth of roasted squash, and the sweet tanginess of apple maple dressing – all tied together with the tartness of cranberries. It’s a true fall classic! With only 15 minutes of prep time and 30 minutes of cooking time, this salad is an ideal option for a stress-free Thanksgiving gathering. Serve it up to your guests and enjoy the oohs and ahhs as they devour every last bite.
Instructions
To start the meal preparation, preheat the oven to 425 degrees Fahrenheit. Meanwhile, prepare the steak by seasoning both sides with salt and allowing it to come to room temperature. For the dressing, heat some olive oil in a saucepan over low-medium heat, followed by sautéing garlic and shallot for about four minutes. Then, add all the ingredients except the olive oil and let it simmer for five minutes before whisking in the remaining olive oil and removing from heat. Let the dressing cool by refrigerating it for 15 minutes. Next, preheat a grill pan over high heat. Prepare the butternut squash by chopping it into bite-sized pieces and tossing with olive oil, garlic, and salt. Place the squash on a baking sheet and roast in the oven for 10 minutes. For the yellow squash, slice it into half-moon shapes and brush with olive oil, minced garlic, and pepper. Grill the squash in the pan for two minutes per side, then set aside. Finally, season the steak with pepper and thyme before adding it to the grill pan and cooking for three minutes per side. Finish cooking the steak by placing it in the oven at 425 degrees Fahrenheit for five minutes, or until it reaches an internal temperature of 125 degrees Fahrenheit. Allow the steak to rest on a wooden cutting board for five minutes before thinly slicing it. To assemble the salad, place chopped endive and arugula in a bowl, followed by topping with red onion, crumbled feta, grilled squash, roasted squash, dried cranberries, and pepitas. Place the sliced steak on top of the salad and drizzle with the prepared dressing.