Steak Salad with Butternut Squash and Cranberries

Name: Steak Salad with Butternut Squash and Cranberries
Total time: 35 min
Yield: Serves 4 (serving size: 2 oz. steak and about 1 1/2 cups salad)
Ingredients: 1 (11-oz.) pkg. peeled diced butternut squash; Cooking spray; ¾ teaspoon kosher salt, divided; ½ teaspoon freshly ground black pepper, divided; 1 (8-oz.) sirloin steak; 3 tablespoons olive oil; 1 tablespoon white wine vinegar; 1 teaspoon minced fresh rosemary; 1 (5-oz.) pkg. baby spinach; ¼ cup dried cranberries; ¼ cup toasted hazelnuts, coarsely chopped; 1 small shallot, thinly sliced; 1 ounce blue cheese, crumbled (about 1/4 cup)

2 Ratings
2 Reviews

A summer classic leans into fall with roasted butternut squash, tart-sweet dried cranberries, and fresh rosemary. Find peeled, diced fresh butternut squash in the produce section. You can sub crumbled goat cheese or feta for the blue cheese and walnuts or pecans for the hazelnuts.

By Hannah Klinger

This Story Originally Appeared On cookinglight.com

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Credit: Photography: Greg Dupree; Food Styling: Anna Hampton; Prop Styling: Lindsey Lower.

Recipe Summary test

active:

20 mins

total:

35 mins

Yield:

Serves 4 (serving size: 2 oz. steak and about 1 1/2 cups salad)

Nutrition Info

Directions

Step 1
Preheat oven to 425°F.

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Step 2
Arrange butternut squash in a single layer on a rimmed baking sheet; coat with cooking spray. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 425°F for 15 minutes or until browned, stirring once halfway through cooking.
Step 3
Heat a medium skillet over medium-high. Coat pan with cooking spray. Sprinkle steak with 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 10 minutes. Cut steak across the grain into thin slices.
Step 4
Combine remaining 1/4 teaspoon salt, olive oil, vinegar, and rosemary in a small bowl, stirring with a whisk. Arrange spinach on a platter; top with butternut squash, cranberries, and steak. Sprinkle with hazelnuts and shallot. Drizzle vinegar mixture over top. Sprinkle with cheese.

Nutrition Facts

Per Serving:

350 calories; fat 24g; saturated fat 6g; protein 16g; carbohydrates 20g; fiber 4g; sugars 8g; added sugar 4g; sodium 503mg.

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MalloryLF10

09/27/2018

Didn't know what to make for dinner and this popped up in my email. This is definitely going to become one of our regular meals. The only change I would make is use balsamic vinegar in place of the white wine vinegar.

crosscourt

08/14/2017

I'm not much of a salad eater but this was great. I used 1 1/2 pounds of steak instead of one and walnuts and pecans instead of hazlenuts because I couldn't find hazelenuts.

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Steak Salad with Butternut Squash and Cranberries

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Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Steak Salad with Butternut Squash and Cranberries

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Steak Salad with Butternut Squash and Cranberries

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Steak Salad with Butternut Squash and Cranberries