Autumn Steak Salad Recipe

This delicious and hearty Autumn Steak Salad is the perfect mix of warm, roasted flavors and fresh greens, making it an easy, nutritious meal for any occasion. With tender grilled steak, caramelized squash, creamy goat cheese, and crunchy candied walnuts, it’s a flavor-packed dish that you can customize with your favorite seasonal ingredients. Perfect for a cozy dinner or meal prep!

Recipe Ingredients

Dressing:

• 1/2 cup olive oil
• 3 tablespoons maple syrup
• 3 tablespoons apple cider vinegar
• 1 tablespoon Dijon or grainy mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 clove garlic, minced or pressed

Salad:

• 1 acorn squash, seeded and quartered
• 1 delicata squash, halved, seeded and sliced into 1/4-inch pieces
• 1 red onion, quartered
• 1/4 cup olive oil
• 1 tablespoon chopped fresh sage
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 to 3 strip steaks
• 1 to 2 teaspoons lemon pepper seasoning
• 10 cups mixed baby greens (kale, spinach, arugula, etc.)
• 6 ounces goat cheese
• 1 cup candied walnuts

How To Make Autumn Steak Salad Recipe?

1. Preheat the oven: Set your oven to 200°C / 400°F.
2. Make the dressing: In a mason jar, combine olive oil, maple syrup, apple cider vinegar, mustard, salt, pepper, and garlic. Secure the lid and shake vigorously until well mixed. Set aside.
3. Roast the vegetables: On a sheet pan, toss the acorn squash, delicata squash, and onion with 2 tbsp olive oil. Sprinkle with sage, salt, and pepper. Roast for 25 to 35 minutes, until tender and caramelized.
4. Prepare the steaks: Preheat a grill or grill pan over medium-high heat. Drizzle the steaks with the remaining 2 tbsp olive oil and season with lemon pepper. Grill for about 3 minutes per side for medium-rare. Remove from heat and let them rest for 10 minutes before slicing diagonally.
5. Assemble the salad: Cut the roasted acorn squash into 1.25cm / ½-inch pieces. Arrange the mixed greens on a large platter or board. Layer the steak slices, roasted squash, and onions on top.
6. Add toppings: Tear the goat cheese into chunks and scatter across the salad. Sprinkle over the candied walnuts.
7. Dress and serve: Shake the dressing to re-incorporate, then drizzle some over the salad. Serve the remaining dressing on the side. Enjoy!

Recipe Tips:

• Let the steak rest before slicing : After grilling, let the steak sit for at least 10 minutes before cutting. This keeps the juices inside, making the meat tender and flavorful.
• Roast the squash until golden : To get that perfect sweet, caramelized flavor, make sure the edges of the squash turn golden brown. If needed, roast a little longer for extra depth of flavor.
• Use fresh greens for the best texture : Baby kale, spinach, and arugula work best. Avoid wilted greens, as they won’t hold up well against the warm toppings.
• Shake the dressing well before using : The ingredients can separate over time, so give it a good shake right before drizzling to ensure the flavors are evenly mixed.
• Customize with what you have : No goat cheese? Try feta or blue cheese. No candied walnuts? Toast regular nuts for a crunchy bite. This recipe is flexible!

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Autumn Steak Salad cool to room temperature. Store the steak, roasted squash, and onions in an airtight container separately from the greens and dressing. Keep in the fridge for up to 3 days.
• Reheat: Heat a skillet over medium heat. Add the steak slices and squash, cooking for 2-3 minutes on each side until warm. This keeps the steak juicy and prevents it from drying out.

Nutrition Facts

• Calories: 612
• Total Fat: 37.2g
• Saturated Fat: 8.7g
• Cholesterol: 55mg
• Sodium: 490.4mg
• Potassium: 890.8mg
• Total Carbohydrate: 40.9g
• Dietary Fiber: 5.7g
• Sugars: Data not available
• Protein: 29.8g

Check out More Recipes:

• Aunt Trish’s Salad Dressing
• Apple, Pecan and Blue Cheese Salad
• Apple and Celery Slaw
• Easy Caesar Salad Recipe
• Chinese Chicken Salad With Red Chile Peanut Dressing