Go Back
+ servings
Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for a steak and squash salad. This savoury salad with apple maple dressing is perfect for fall or Thanksgiving.

Savoury Steak and Squash Salad

5 from 3 votes
Course: Main Course, Salad
Cuisine: American
Keyword: beef
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 9
Calories: 426kcal
Author: Bella Bucchiotti
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!
Print Save


  • 2.5 Pounds flank steak
  • 1 Teaspoon black pepper
  • 1 Teaspoon dried thyme
  • 2 yellow squash
  • 2 Cups butternut squash diced
  • 1 Tablespoon extra virgin olive oil
  • 2 Teaspoon sea salt
  • 1 Tablespoon garlic minced
  • 1 Teaspoon black pepper coarse
  • 1 endive chopped
  • 2 Cups arugula
  • 1 red onion sliced


  • 1 Cup dried cranberries
  • ¼ Cup pepitas
  • ¼ Cup feta crumbled


  • ¾ Cup apple cider vinegar
  • ¼ Cup maple syrup
  • ½ Cup olive oil
  • 1 Tablespoon brown mustard
  • 2 Cloves garlic minced
  • 1 shallot minced
  • ½ Teaspoon black pepper
  • ½ Teaspoon onion powder
  • 1 Teaspoon thyme


  • Preheat the oven to 425 degrees F.
  • 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.
  • Drizzle salad with dressing.


Calories: 426kcal | Carbohydrates: 27g | Protein: 30g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.001g | Cholesterol: 79mg | Sodium: 650mg | Potassium: 931mg | Fiber: 4g | Sugar: 18g | Vitamin A: 4619IU | Vitamin C: 20mg | Calcium: 128mg | Iron: 3mg
Join me on Facebook!Like @XOXOBellaBucchiotti on Facebook for more recipe ideas

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.