A steak and blue cheese salad with butternut squash and cranberries in a white bowl

Steak Salad with Blue Cheese, Butternut Squash, and Cranberries

This steak salad with blue cheese, butternut squash, and cranberries is ideal for a festive fall dinner!

Course Main Course, Salad
Cuisine American
Keyword fall steak salad, steak and blue cheese salad, steak salad with blue cheese
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 527 kcal
Author Snacking in Sneakers


For Roasted Squash and Cranberries:

  • 3 cups peeled and chopped butternut squash, cut into 1/2-inch pieces
  • 2 tbsp olive oil, divided
  • 1/4 tsp salt
  • 2 cups fresh cranberries
  • 2 tbsp honey, divided

For Steak:

  • 1 tbsp olive oil
  • 1 lb top sirloin steak (or tenderloin steak)
  • 1/4 tsp salt
  • 1/8 tsp pepper

For Rest of Salad:

  • 5 ounce package baby spinach
  • 1/2 cup blue cheese crumbles
  • 1/4 cup sliced red onion

For Dressing (optional):

  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/4 tsp salt


  1. Preheat oven to 425 degrees.
  2. In a bowl, toss the squash with 1 tbsp of olive oil and 1/4 tsp salt. Spread onto a baking sheet. In the same bowl, toss the cranberries with 1 tbsp oil and 1 tbsp honey. Add the cranberries to the baking sheet with the squash.
  3. Place the baking sheet in the oven and bake for about 20 minutes, stirring once halfway through, until squash is tender. Upon removing from the oven, drizzle additional 1 tbsp of honey over the squash and cranberries, and give everything a good stir.

  4. Meanwhile, as the squash and cranberries are cooking in the oven, prepare the steak. Season steak with 1/4 tsp salt and pepper.
  5. Heat 1 tbsp olive oil in a cast iron skillet over medium heat. Place the steak in the pan and cook for 5 minutes on one side. Flip and cook an additional 3-5 minutes (less time for smaller pieces of steak, more time for larger). Remove from the pan and place on a plate covered with aluminum foil. Let rest for 10 minutes.
  6. Add the baby spinach to a large serving bowl and toss in the squash, cranberries, blue cheese, and red onion. When steak has finished resting, slice it and add that to your salad.
  7. Top with any dressing of your choice. If making the dressing shown here, just combine all dressing ingredients in a mason jar, give it a good shake, and pour over the salad. Enjoy!

Recipe Notes


You can either put all the ingredients in a large serving bowl, or you can divide everything evenly among four plates for four servings.


Nutrition information (approximate per serving, includes dressing):

527 calories, 30.5 g fat, 8 g saturated fat, 750 mg sodium, 34.5 g carbohydrate, 5 g fiber, 18.5 g sugar, 31 g protein, Vitamin A: 293%, Vitamin C: 69%, Calcium: 22%, Iron: 22%