Steak and Squash Salad

This steak and squash salad combines juicy grilled flank steak, tender squash, peppery greens, and a bright maple vinaigrette for a flavor-packed meal.

Italian tuna potato salad is tasty, as is roasted butternut salad. For something heartier, try slow cooker pepper steak or seared steak nachos.

Why You’ll Love It

Hearty and satisfying: Thanks to the grilled steak, this salad is filling enough to serve as a full dinner.
Perfect balance of flavors: You get savory, sweet, tangy, and fresh in every single bite.
Great for meal prep: Many components can be made ahead, so you can assemble quickly when ready to serve.
Beautiful and colorful: It looks impressive on the table with minimal effort.

Steak with Squash Salad Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Flank steak: A lean, flavorful cut that grills beautifully and slices easily for salads.
Black pepper and dried thyme: Simple seasonings that enhance the natural flavor of the beef.
Yellow squash: Grilled to add tenderness and smoky flavor.
Butternut squash: Roasted for sweetness and hearty texture.
Garlic: Adds robust flavor to both the squash and dressing.
Endive and arugula: Peppery, slightly bitter greens that balance the rich steak and sweet squash.
Red onion: Adds a crisp, zesty bite to the salad.
Dried cranberries: Bring sweet, chewy texture that contrasts beautifully with the savory elements.
Pepitas: Add crunch and a nutty note.
Feta: Creamy, salty crumbles that tie all the flavors together.
Apple cider vinegar: Adds a tang to the vinaigrette.
Maple syrup: Sweetens the vinaigrette.
Garlic and shallot: Aromatics that flavor the vinaigrette dressing.

How to Make Steak and Squash Salad

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the steak and dressing: Season steak with salt and let it rest. Make the vinaigrette by simmering ingredients, whisking in olive oil, and cooling.
Cook the vegetables: Roast butternut squash, grill yellow squash, and set aside.
Grill the steak: Sear steak on a hot grill pan, finish in the oven, then let rest before slicing thinly.
Assemble the salad: Layer greens, veggies, cranberries, pepitas, and steak. Drizzle with dressing before serving.

Substitutions and Variations

Use chicken or tofu instead of steak: A lighter or vegetarian option that still pairs well with the squash and vinaigrette.
Swap feta for goat cheese: If you want a tangier, creamier element. Any kind of salty cheese can take the place of the feta, such as Mexican queso fresco or Greek halloumi (and you can grill that without it melting).
Change up the greens: Spinach, romaine, or mixed baby greens would all work beautifully.
A different dressing: A simple balsamic vinegar, Dijon mustard and lemon juice mixture to make a tangy balsamic vinaigrette would be delicious or even a lemon tahini dressing, too. I have also made it with a fall favorite – apple cider vinaigrette.

Serving Suggestions

With bread: Enjoy homemade Irish soda bread or mushroom focaccia on the side.
With soup: Soup and salad is a classic pairing. Anything from minestrone soup to baked feta soup or even Italian lentil soup would be good.

How to Store Squash Salad with Steak

Store: Leftovers will keep for a day or so in an airtight container in the refrigerator.
Freeze: Salads like this aren’t suitable for freezing.