Just because summer is gone and the crispy cool fall weather has taken over, that’s no reason to leave behind your favorite delicious and healthy salad recipes! This Fall Steak Salad is hearty, simple and delicious!
Fall Steak Salad is a hearty salad that’s perfect for cooler weather. It’s a full and balanced meal that’s loaded with protein and veggies and it boasts a flavor that is very unique!
Fall Steak Salad is full of nutrient-packed veggies like kale, squash and Brussels sprouts, giving your health and immune system the boost it deserves.
Fall Steak Salad can be made ahead of time for easy meal prep on those busy nights we all dread.
Ingredients You’ll Need To Make Fall Steak Salad…
- 10 oz strip steak (or ribeye would work well too)
- 2 teaspoons steak seasoning 6 oz halved brussels sprouts
- 6 oz cubed butternut squash
- 1 tablespoon olive oil
- Pinch of salt
- 5 oz mixed greens (I used kale and spinach)1/2 honey crisp apple
- 1/8 cup roasted sunflower seed kernels 1/4 cup dried cherries
- 1/4 cup crumbled blue cheese, optional
- Apple Cider Vinaigrette
Substitutions: pumpkin seeds, dried blueberries, dried cranberries, gorgonzola cheese
How To Make Fall Steak Salad…
- Preheat grill to medium high heat (around 375 degrees)Season steak with seasoning and set aside
- Toss Brussels sprouts and squash with olive oil and salt
- Place in grill pan on grill and let cook for about 10-12 minutes, tossing occasionally
- Add steak to grill and cook for 5-6 minutes on each side until cooked to medium (145 degrees F)Continue checking and tossing veggies every 3-4 minutes until cooked through and softened then remove from grill
- Remove steak and let rest 10 minutes
- Slice steak into thin slices
- In a large bowl or on a platter arrange greens, add steak and veggies, top with apple, sunflower seeds, cranberries and cheese
- Toss with dressing when ready to serve
Pro Tips:
This amount is intended as a dinner for 2. However, you could prep ahead for 2-3 lunches. You could also double the recipe to serve your whole family.
If you’re making your Steak Salad ahead of time, always leave dressing off until you’re ready to serve it.
Looking for a side dish for your meal? Leave out the steak and you’ll have a delicious side salad that will go with a variety of meals.
You can swap out sunflower seeds for pumpkin seeds if you prefer a healthier alternative.
Swap out cherries for cranberries or blueberries if you’d like to change up your salad a bit.
Swap gorgonzola for goat cheese to add a sharp and spicy flavor to your salad. Or, you can leave it off for a dairy-free salad.
Related Recipes:
- Serve with Apple Cider Vinaigrette
- Try Greek Chicken Salad for another full-meal salad option
Fall Steak Salad
Ingredients
- 10 oz strip steak or ribeye would work well too
- 2 teaspoons steak seasoning
- 6 oz halved brussels sprouts
- 6 oz cubed butternut squash
- 1 tablespoon olive oil
- Pinch of salt
- 5 oz mixed greens I used kale and spinach
- 1/2 honey crisp apple
- 1/8 cup roasted sunflower seed kernels
- 1/4 cup dried cherries
- 1/4 cup crumbled blue cheese optional
- Apple Cider Vinaigrette
Instructions
- Preheat grill to medium high heat (around 375 degrees)
- Season steak with seasoning and set aside
- Toss brussels sprouts and squash with olive oil and salt
- Place in grill pan on grill and let cook for about 10-12 minutes, tossing occasionally
- Add steak to grill and cook for 5-6 minutes on each side until cooked to medium (145 degrees F)
- Continue checking and tossing veggies every 3-4 minutes until cooked through and softened then remove from grill
- Remove steak and let rest 10 minutes
- Slice steak into thin slices
- In a large bowl or on a platter arrange greens, add steak and veggies, top with apple, sunflower seeds, cranberries and cheese
- Toss with dressing when ready to serve
Notes
- Double to feed more than 2 people
-
Leave out the steak for side salad
-
If making ahead always leave dressing off until ready to serve
-
Sub sunflower seeds for pumpkin, cherries for cranberries/blueberries, gorgonzola for goat cheese
-
Dairy-free if cheese is left off
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