While soups tend to get all the glory during the fall and winter months, let me remind you that a fall salad can be quite delicious, hearty, and satisfying too. It’s all about the combination of using seasonal ingredients to really make the salad shine. This combination of steak, roasted butternut squash, and apples come together on a bed of mixed greens and has the perfect combination of flavors and textures for the ultimate fall dish. This recipe for a fall steak and butternut squash salad is going to quickly become a weeknight dinner staple for the whole season.

I cook the flank steak on the grill, but if you are not a year round griller or just so happen to not have a grill, then that is totally fine. You can also cook your steak on a grill pan or in a cast iron skillet. All of the above will work just fine. I will say if you are planning on using a cast iron skillet, you might need to add a little oil to the pan before adding the steak. I also like to sear the steak on each side and then finish cooking the steak in the oven so that I don’t smoke my house out! I on the other hand am a year round griller, so you can find me grilling no matter the temperature or weather outside!

This salad is layered with so many great textures and flavors and is topped off with one of my favorite dressings! This fall steak and butternut squash salad is truly one of my favorite recipe combinations.

Here are some recipe substitutions if you need them!

1. Use roasted sweet potatoes instead of butternut squash.

2. Use a different variety of squash like acorn or delicata.

3. Swap out the granny smith apple for honeycrisp or any other variety you have on hand.

4. Feel free to use a ribeye or strip steak instead of a flank steak.

5. Swap gorgonzola cheese for blue cheese or even goat cheese if you are not a “stinky” cheese fan.

I know you are going to love this salad for a weeknight recipe switch up when you are craving something fresh but that is also satisfying enough on even a chilly night!

Ingredients:

• 1 Flank Steak

• 1 Cup Mixed Greens

• 2 Cups Kale, sliced thin

• 1 Cup Romaine Lettuce, Sliced Thin

• 2 Cups Roasted Butternut Squash

• 1 Granny Smith Apple, Sliced thin

• 1/2 Cup Roasted and Salted Pepitas

• 1/4 Cup Dried Cranberries

• 4 Oz. Gorgonzola Cheese, Crumbled

• 1 Tbsp. Salt

• 1 Tsp. Black Pepper

For the Dressing-

• 1/3 Cup Apple Cider Vinegar

• 1/4 Cup Olive Oil

• 2 Tbsp. Coarse Grain Mustard

• 1 Tbsp. Honey

• 1 Finely Minced or Grated Garlic Clove

• 1/2 Finely Chopped Shallot

• 1/2 Tsp. Salt

• 1/4 Tsp. Black Pepper

Directions:

• Let flank steak sit at room temperature for 15-20 minutes.

• Heat grill over high heat, about 450 degrees.

• Season flank steak with 1 tbsp. salt and 1 tsp. black pepper and throughly coat both sides of the steak.

• Add steak to the grill and cook on each side for 7-8 minutes on each side or longer depending on how you like your steak. (7-8 minutes will be medium.) Remove steak from the grill and let rest for 5 minutes so the juices redistribute.

• Make dressing by combining vinegar, olive oil, mustard, honey, garlic, shallots, salt, and pepper and whisking until well combined. Set aside.

• Layer lettuces and kale onto a platter and then add roasted butternut squash, apples, cranberries, pepitas, gorgonzola, and sliced steak.

• Drizzle with desired amount vinaigrette, starting with a little, making sure to add some chopped shallots to the salad as well and toss to combine. Add more vinaigrette if needed.

• Serve immediately.

Note: To roast squash, simple peel and dice and drizzle with olive oil, salt, and pepper and coat thoroughly. Roast at 425 for 30 minutes until tender and caramelized.

How beautiful does this salad look? It’s full of gorgeous fall colors and flavors and I am so excited for you to give it a try!