Steak and Butternut Squash Salad
This vibrant steak salad stands on its own as a healthy and filling main course. The butternut squash is roasted to bring out its natural sweetness and a fresh apple offers crunch and tartness. I dress with a simple blue cheese, but this versatile salad will be well-complemented by any dressing or vinaigrette you prefer.
#salad
🥘 Ingredients
- butternut squash 1 ½ pounds
- olive oil 1 tablespoon
- salt
- pepper
- garlic powder 1 teaspoon
- steak 1 ½ pounds sirloin steak
- quinoa ½ cup
- lemon juice 1 teaspoon
- chopped dried cranberries ¼ cup
- arugula 5 ounces
- chopped Granny Smith apple 1
- thinly sliced shallot 1
- blue cheese dressing 4 tablespoons (optional)
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1Preheat oven to 425F. Peel and cut butternut squash into 1/2-inch cubes. Toss with olive oil and season with salt , pepper , and garlic powder . Spread on a baking sheet lined with aluminum foil and roast for 45 minutes , stirring once or twice, until squash is tender and golden brown.
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2Meanwhile, prepare the steak . Season with salt and pepper and begin heating your grill.
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3Meanwhile, prepare the quinoa: in medium saucepan, add quinoa and 3/4 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes . Remove from heat and let stand for 10 minutes . Fluff with fork and mix in lemon juice and chopped dried cranberries . Season with salt. Set aside.
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4When grill is hot, add steak and cook for 5 minutes , flip, and cook for an additional 3 minutes or until desired doneness. Remove from grill and let rest for 5 minutes . Slice thinly against the grain.
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5In a large bowl, combine arugula , chopped Granny Smith apple , and thinly sliced shallot .
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6To serve, divide arugula mixture among plates. Top with quinoa, squash, and steak. Drizzle with blue cheese dressing and serve.