Fall Harvest Steak Salad

Highlighted under: Seasonal & Festive

Savor the essence of autumn with this Fall Harvest Steak Salad, a vibrant combination of tender steak, seasonal greens, roasted butternut squash, crunchy pecans, and tangy cranberries. Tossed in a maple vinaigrette, this hearty salad is perfect for chilly evenings and showcases the warm flavors of fall, making it an ideal centerpiece for any seasonal gathering.

Created by

Emma

Last updated on 2025-10-29T05:46:24.882Z

This is a wonderful recipe that brings together all the fall flavors you love.

        Why You'll Love This Salad
        Delicious combination of flavors and textures
Perfect for autumn gatherings
Nutritious and filling

      

The Fall Flavors You Crave

As the leaves begin to change and the air turns crisper, we find ourselves yearning for flavors that reflect the rich, earthy tones of fall. This Fall Harvest Steak Salad embraces the season with ingredients that embody its essence. The roasted butternut squash offers a natural sweetness, balanced by the savory notes of grilled flank steak. Together, they create a harmonious blend that will transport your palate to a cozy autumn evening.

The addition of dried cranberries adds a tart contrast, while the toasted pecans provide a delightful crunch. Every bite captures the cozy feeling of a brisk autumn day, making it a perfect dish for gatherings or a comforting dinner at home. When seasonal ingredients shine, every meal becomes a celebration of nature's bounty.

Nutrition Meets Flavor

This salad isn't just a treat for the taste buds; it's also packed with nutrients. Flank steak is a great source of protein, crucial for muscle health and repair, while the mixed greens are loaded with vitamins and minerals that support overall wellness. The roasted butternut squash contributes beta-carotene, promoting healthy skin and vision, and the pecans add healthy fats that help maintain heart health.

With a balance of protein, healthy fats, and fiber from the greens, this salad will keep you feeling satisfied without the heaviness of more traditional fall dishes. It’s a great option for those looking to enjoy seasonal flavors without compromising their health goals, making it suitable for various diets during the fall season.

Versatility and Customization

One of the best aspects of the Fall Harvest Steak Salad is its versatility. Feel free to customize the ingredients based on your personal preferences or what you have on hand. For those seeking a vegetarian option, substitute the steak with grilled portobello mushrooms or chickpeas for a hearty alternative. You can also experiment with different nuts or seeds if you want to switch up the texture and flavor profile.

Additionally, the maple vinaigrette can be modified to suit your taste. Want a creamier dressing? Consider blending in a spoonful of Greek yogurt or a splash of Dijon mustard. This salad offers a foundation that can adapt to suit every palate, making it a practical addition to your fall recipe repertoire.

Ingredients

Salad Ingredients

1 lb flank steak
4 cups mixed greens
1 cup roasted butternut squash, cubed
1/2 cup pecans, toasted
1/2 cup dried cranberries

Maple Vinaigrette

1/4 cup olive oil
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
Salt and pepper to taste

Make sure to use seasonal ingredients for the freshest flavor!

Instructions

Cook the Steak

Season the flank steak with salt and pepper. Grill or pan-sear on medium-high heat for about 5-7 minutes per side, or until desired doneness. Let rest before slicing.

Prepare the Vinaigrette

In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper.

Assemble the Salad

In a large bowl, combine mixed greens, roasted butternut squash, pecans, and cranberries. Add the sliced steak on top and drizzle with the vinaigrette.

Toss everything gently to combine before serving.

Serving Suggestions

Pair this Fall Harvest Steak Salad with a warm slice of artisanal bread or a hearty soup for a complete meal. The contrasting flavors of a pumpkin soup or butternut squash bisque beautifully complement the salad, enhancing the autumnal dining experience. For a more casual setting, consider serving it as a side dish at a barbecue or potluck, allowing the vibrant colors and flavors to stand out on your table.

This salad also makes an excellent dish for meal prep. Store the components separately and assemble them quickly for a nutritious lunch throughout the week. Enjoying a taste of fall doesn’t have to be time-consuming, and this dish offers both convenience and satisfaction.

Storing Leftovers

If you have any leftovers from your Fall Harvest Steak Salad, storing them correctly will ensure freshness. Keep the steak and salad components in separate airtight containers in the fridge. This helps maintain the crispness of the greens and prevents sogginess. The salad should be enjoyed within 2-3 days for optimal flavor and texture.

When ready to enjoy the leftovers, you can serve the salad cold or allow it to come to room temperature. If reheating the steak, do so gently to avoid overcooking it. With these storage tips, you can savor the deliciousness of autumn long after the initial serving.

The Perfect Fall Gathering

If you’re hosting a fall gathering, presenting this salad as part of your spread can impress your guests with its vibrant colors and robustness. Simple yet elegant, it fits seamlessly into a thankgiving feast or a casual gathering around the bonfire. As your guests savor the flavors, they’re sure to appreciate the effort you put into creating a dish that embodies the spirit of the season.

Encourage your friends and family to savor the meal slowly, enjoying not just the food but also the company and the atmosphere. This salad isn’t just a dish; it’s an experience that celebrates the wonderful aspects of fall, making it a wonderful addition to any autumnal occasion.

Questions About Recipes

→ Can I use another type of protein?

Yes, grilled chicken or tofu would also work well.

→ How can I make this salad vegan?

Replace the steak with grilled tempeh and use maple syrup in the vinaigrette.