If you're looking for something different to make for fall or Thanksgiving, why not try a steak and squash salad? This savoury salad has a wonderful apple maple dressing, while squash and cranberries also play their part. This is one of the best fall salads!
Season both sides of the steak with salt and allow to come to room temperature.
Prepare dressing. Add olive oil to a saucepan followed by garlic and shallot. Cook for 4 minutes. Add all but olive oil and simmer for 5 minutes. Whisk in olive oil and remove from heat. Refrigerate for 15 minutes to cool.
Preheat a grill pan over high heat.
Chop butternut squash. Toss with 1 tbsp olive oil, ½ tbsp garlic, and salt. Place onto a baking sheet and roast for 10 minutes
Slice ¼” pieces of yellow squash and cut each slice into half moons. Brush with remaining olive oil, minced garlic, and pepper. Place onto the grill pan and cook for 2 minutes per side. Remove and set aside.
Season steak with pepper, and thyme.
Add steak to grill pan and cook for 3 min per side. Place onto the oven for 5 minutes, or until internal temperature reaches 125 degrees F.
Allow steak to rest for 5 minutes on a wooden cutting board to finish cooking. Thinly slice steak.
Arrange salad. Add chopped endive and arugula to a salad bowl. Top with red onion, crumbled feta, grilled squash, and roasted squash. Add dried cranberries and pepitas. Top with steak.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.