Description
This Fall Harvest Steak Salad is the perfect cozy dinner salad packed with juicy steak, roasted butternut squash, crisp apples, goat cheese, and candied pecans, all tossed in a creamy maple Dijon dressing. It’s a hearty, healthy autumn salad recipe that’s ideal for weeknights or entertaining. Includes gluten-free and dairy-free modifications.
Ingredients
2 ribeye or strip steaks
6 cups mixed greens
2 cups butternut squash, cubed
1 medium apple, thinly sliced
1/3 cup goat cheese, crumbled
1/4 cup candied pecans
1/4 red onion, thinly sliced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup maple Dijon dressing
Instructions
1. Preheat oven to 400°F and toss the butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 25 minutes, flipping halfway, until tender and golden.
2. Season steaks with salt and pepper. In a hot skillet or grill pan, cook each steak for 3–4 minutes per side for medium-rare. Let rest for 10 minutes, then slice thinly.
3. Arrange mixed greens on a platter or in a large salad bowl. Top with roasted squash, apple slices, goat cheese, red onion, and candied pecans.
4. Add sliced steak on top and drizzle with maple Dijon dressing. Toss gently and serve immediately.
Notes
Let the steak rest before slicing to keep it juicy.
For dairy-free, skip the goat cheese or use a plant-based alternative.
You can prep components ahead and assemble just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasted + Grilled
- Cuisine: American
Nutrition
- Serving Size: 1 large salad
- Calories: 520
- Sugar: 11g
- Sodium: 420mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 90mg