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 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 4servings
Calories 527kcal
Author Snacking in Sneakers
Ingredients
For Roasted Squash and Cranberries:
3cupspeeled and chopped butternut squash, cut into 1/2-inch pieces
2tbspolive oil, divided
1/4tspsalt
2cupsfresh cranberries
2tbsphoney, divided
For Steak:
1tbspolive oil
1lbtop sirloin steak(or tenderloin steak)
1/4tspsalt
1/8tsppepper
For Rest of Salad:
5ouncepackage baby spinach
1/2cupblue cheese crumbles
1/4cupsliced red onion
For Dressing (optional):
3tbspolive oil
2tbspapple cider vinegar
1tbsplemon juice
1tbsphoney
1tspDijon mustard
1/4tspsalt
Instructions
Preheat oven to 425 degrees.
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.
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.
Meanwhile, as the squash and cranberries are cooking in the oven, prepare the steak. Season steak with 1/4 tsp salt and pepper.
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.
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.
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!
Notes
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%