Steak Salad with Spinach, Delicata Squash, and Blue Cheese Recipe
Introduction
This vibrant steak salad combines tender flank steak with roasted delicata squash, fresh baby spinach, and tangy blue cheese. It’s a perfect balance of savory, sweet, and creamy flavors that makes for a satisfying and elegant meal any night of the week.
Ingredients
- 2 delicata squash, halved, seeds removed, and thinly sliced into half moons
- 6 tablespoons extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 6 fresh thyme sprigs
- 1 pound flank steak
- 2 tablespoons sherry vinegar
- 1/2 teaspoon honey
- 5 ounces baby spinach
- 1/2 cup crumbled blue cheese
Instructions
- Step 1: Preheat the oven to 425°F and line a baking sheet with aluminum foil.
- Step 2: On the prepared baking sheet, toss the sliced delicata squash with 1 tablespoon of olive oil. Season with salt and pepper, scatter the thyme sprigs over the squash, and roast for about 20 minutes until golden brown. Remove and discard the thyme sprigs.
- Step 3: While the squash is roasting, season the flank steak generously with salt and pepper. Grease a grill pan with 1 tablespoon olive oil and heat it over high heat.
- Step 4: Grill the steak for 5 to 6 minutes per side for medium-rare. Remove from heat and let it rest for 5 minutes before slicing thinly on the diagonal.
- Step 5: In a small bowl, whisk together the sherry vinegar and honey. Slowly drizzle in the remaining 4 tablespoons of olive oil while whisking until emulsified. Season the vinaigrette with salt and pepper to taste.
- Step 6: In a large bowl, combine the baby spinach and roasted delicata squash. Drizzle with about two-thirds of the vinaigrette and toss gently to coat. Add more dressing if you like.
- Step 7: Divide the salad evenly among four plates. Top each with sliced steak and crumbled blue cheese. Serve immediately.
Tips & Variations
- Replace flank steak with skirt steak or sirloin for similar results.
- Swap blue cheese with feta or goat cheese for a milder flavor.
- Use balsamic vinegar instead of sherry vinegar for a deeper sweetness in the dressing.
- Roast delicata squash without peeling—the skin is thin and edible.
Storage
Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the steak slices and blue cheese apart from the dressed salad to prevent wilting. Reheat steak gently in a warm pan or microwave before serving again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
It’s best to prepare the components in advance but assemble the salad just before serving to keep the spinach crisp and fresh.
What can I use if I don’t have delicata squash?
Acorn or butternut squash can be roasted similarly and make a great substitute, though the texture may be a bit different.
PrintSteak Salad with Spinach, Delicata Squash, and Blue Cheese Recipe
A vibrant and hearty Steak Salad featuring tender grilled flank steak, roasted delicata squash, fresh baby spinach, and tangy crumbled blue cheese, all tossed in a balanced honey-sherry vinaigrette. This dish combines robust flavors and textures, perfect for a satisfying and nutritious meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
Ingredients
Scale
Roasted Delicata Squash
- 2 delicata squash, halved, seeds removed, and thinly sliced into half moons
- 1 tablespoon extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 6 fresh thyme sprigs
Steak
- 1 lb. flank steak
- 1 tablespoon extra-virgin olive oil (for the grill pan)
- Kosher salt, to season
- Freshly ground black pepper, to season
Vinaigrette
- 2 tbsp. sherry vinegar
- 1/2 tsp. honey
- 4 tbsp. extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Salad Assembly
- 5 oz. baby spinach
- 1/2 cup crumbled blue cheese
Instructions
- Preheat and Prepare Squash: Preheat your oven to 425°F (220°C) and line a baking sheet with aluminum foil to prevent sticking and ease cleanup.
- Roast Squash: On the prepared baking sheet, toss the sliced delicata squash with 1 tablespoon of olive oil. Season generously with kosher salt and freshly ground black pepper. Scatter thyme sprigs over the squash. Roast in the oven until the squash is golden brown and tender, about 20 minutes. Remove from oven and discard thyme sprigs.
- Season and Grill Steak: While the squash roasts, season the flank steak generously on both sides with kosher salt and black pepper. Heat a grill pan over high heat and grease it with 1 tablespoon of olive oil. Grill the steak for 5 to 6 minutes per side to reach medium rare doneness. Remove steak from the pan and let it rest for 5 minutes to retain juices. Slice steak thinly against the grain diagonally to maximize tenderness.
- Prepare Vinaigrette: In a small bowl, whisk together the sherry vinegar and honey until combined. Slowly drizzle in the remaining 4 tablespoons of olive oil while whisking continuously to emulsify. Season the vinaigrette with salt and freshly ground black pepper to taste.
- Toss Salad and Assemble: In a large bowl, add the baby spinach and roasted delicata squash. Drizzle about two-thirds of the vinaigrette over the greens and squash, tossing gently to coat evenly. Add more vinaigrette if desired. Divide the salad mixture evenly among four plates.
- Finish and Serve: Top each plate of dressed spinach and squash with slices of grilled steak and sprinkle with crumbled blue cheese. Serve immediately for best flavor and texture.
Notes
- Delicata squash skins are edible, so no need to peel before slicing and roasting.
- Allowing the steak to rest after grilling helps keep it juicy and tender when sliced.
- The blue cheese adds a creamy, tangy contrast; feel free to substitute with feta or goat cheese for a milder flavor.
- For a vegetarian version, omit the steak and add roasted chickpeas or grilled portobello mushrooms for protein.
- The vinaigrette can be prepared in advance and stored in the refrigerator for up to 3 days.
Keywords: Steak Salad, Delicata Squash, Blue Cheese, Spinach Salad, Grilled Steak Salad, Autumn Salad, Healthy Salad
