Steak Salad with Butternut Squash

Nothing says Fall like 70 degree temperatures and this beautiful steak salad with butternut squash. 

It's not everyday that I refer to a salad as beautiful but this salad truly was pretty. The golden roasted butternut squash, the deep crimson cranberries combined with the delicate alabaster cheese and vibrant green spinach just makes for a very visually appealing dish.  

Steak Salad with Butternut Squash
11 ounce package peeled diced butternut squash
3/4 teaspoon salt
1/2 teaspoon pepper
8 ounce sirloin steak
3 Tablespoons olive oil
1 Tablespoon white wine vinegar
1 teaspoon fresh rosemary
5 ounces fresh spinach
1/4 cup dried cranberries
1/4 cup toasted walnuts, chopped
2 Tablespoons green onion
1/4 cup crumbled blue cheese

Arrange squash in a single layer on a greased foil lined baking sheet. Season with 1/4 t. salt and 1/4 t. pepper. 

Bake 15 minutes at 425.  Stir halfway through.  

Season steak with 1/4 t. salt and 1/4 t. pepper.  Place on a hot grill.  Cook through. ​Let steak stand 10 minutes.  Thinly slice across the grain.

Whisk together 1/4 t. salt, oil, vinegar and rosemary.  ​

Arrange spinach on a platter.  Top with squash, cranberries and steak.  

Sprinkle with walnuts, green onion and blue cheese.  

Drizzle with vinaigrette. ​

Feel free to make your own modifications to my recipe.  Swap the blue cheese out for your favorite feta or even aged parmesan.  Walnuts not your favorite?  Sprinkle on a few hazelnuts or pine nuts.  You are the creator and artist of your own salad.

​Ciao!

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