Ingredients
Scale
- 8 oz flank steak or sirloin
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 2 cups butternut squash, peeled and cubed
- ½ teaspoon smoked paprika
- 4 cups baby kale or mixed greens
- ¼ cup pomegranate seeds
- ¼ cup crumbled blue cheese (optional)
- 2 tablespoons toasted pecans or walnuts (optional)
- 2 tablespoons olive oil (for vinaigrette)
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- Salt and pepper, to taste (for vinaigrette)
Instructions
- Preheat your oven to 425°F (220°C). Toss cubed butternut squash with olive oil, smoked paprika, salt, and pepper. Roast on a baking sheet for 25–30 minutes until tender.
- Season steak with salt and pepper. Grill or pan-sear over medium-high heat for 3–4 minutes per side for desired doneness. Let rest before slicing.
- In a bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper to create the vinaigrette.
- Assemble by placing greens in bowls topped with roasted squash, sliced steak, pomegranate seeds, nuts (if using), and drizzle with vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting/Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad bowl (approximately 400g)
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg