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Steak Salad with Spinach, Delicata Squash, and Blue Cheese Recipe

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★★★★★

4.5 from 65 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://tastygenius.com/steak-salad-with-spinach-delicata-squash-and-blue-cheese-recipe/