Warm Autumn Steak Salad with an Apple Cider Vinaigrette
If you know anything about me, you know I love a big warm salad for dinner! Warm? Warm salad? Yes, warm salad. Try one and you’ll get the hype.
This salad consists of a bunch of fall yummies including my personal favorite, butternut squash. For this recipe I used potatoes and butternut squash only, but you can certainly add other root veggies like carrots and beets. I used a bag of colorful fingerling potatoes to add some color, but you can also use red potatoes or other petite potato varieties.
Besides the roasted veggies I also grilled up some steak seasoned with salt and pepper and chopped up some applewood bacon. You can certainly add chicken or another protein of your choice. For a vegetarian/vegan dish add chickpeas to your roasting pan!
Other veggies include some type of cherry, grape or petite tomatoes. I used a petite variety of colorful tomatoes to once again add some color! Feel free to add carrots, cucumber or whatever else you like or have around to use up.
I chose to candy pecans because they are the most autumn nut to me, but this salad would also taste great with walnuts (a much cheaper option). I love the crunch they bring to the salad!
Lastly you’ll use half a shallot for the amazingly simple apple cider vinaigrette and the other half will be thinly sliced to add to the salad. You can substitute with a red onion but I definitely recommend using a shallot, especially for the dressing.
Speaking of the dressing. It’s so simple like I said, but so good with a hint of honey for a touch of sweetness, cut by the strong flavor of the shallot and garlic and the acidity of the apple cider vinegar.
This salad is meant to be served warm, but can certainly be served cold if you don’t feel like carefully heating the leftovers (heat the steak, bacon and roasted veggies only for leftovers and toss in with the rest).
Makes 4 Large Dinner Portions
Ingredients
1 butternut squash
1 lbs fingerling potatoes (see notes)
Olive Oil
S&P to taste
4-6 strips bacon
1 lb sirloin steak
1/2 a shallot, thinly sliced
1 pint (10oz) grape tomatoes
24 oz spinach
Candied Pecans
1 c pecans
1 T sugar
1/2 t salt
1 T butter
Dressing
2 T Apple Cider Vinegar
1/4 c Olive Oil
1/2 t Salt & Pepper
2 cloves minced garlic
1 t honey
1/2 a shallot, finely chopped
Directions
Preheat oven to 425F.
Peel and cube your butternut squash and cut into 1/2 inch cubes. Cut your potatoes into 1/2 inch cubes as well. Scatter on a roasting pan and toss with a generous drizzle of olive oil and season with salt and pepper. Shake the tray a bit so that the cubes are not on top of each other, if possible. Put in the oven and cook for 30-35 minutes or until crisp.
Meanwhile prepare your dressing by whisking all of the dressing ingredients together. You can also work on slicing the second half of your shallot and cutting your tomatoes in half at this point.
Cook your bacon on medium heat until crisp and chop it into small pieces. Season your steak with salt & pepper and grill on medium high heat for about 3-4 minutes each side. Candy your pecans by mixing the candied pecan ingredients in a skillet on medium heat. Cook for about 5-8 minutes or until the pecans begin to brown (stir occasionally and keep and eye on them so they don’t burn). You’ll want to try your best to cook things in the right time frame that your steak, bacon, pecans and roasted veggies are all warm at the time of serving.
Toss your roasted veggies, bacon, steak, pecans, halved tomatoes, sliced shallots and dressing with your spinach until everything is coated with dressing. Serve and enjoy warm.
Notes
Gluten Free: This recipe is gluten-free.
Dairy Free: This recipe is dairy-free.
Vegetarian/Vegan: Substitute the steak and bacon for tofu, vegan bacon or add some chickpeas to the pan when you roast the squash and potatoes.
Potatoes: I used fingerling potatoes because I wanted to add some color to the dish, but you can also use another variety of petite potatoes or regular red potatoes. I would suggest a red or golden potato over russet. Feel free to add other root veggies like carrots and beets to the mix.
Bacon: I suggest buying applewood or maple bacon to add to the fall flavors! Feel free to substitute turkey bacon for a healthier choice.
Pecans: Feel free to substitute with another nut. I would suggest walnuts. You can also purchase the nuts already candied if you’d like.
Spinach: I make this salad with spinach or a spinach/kale mix, but you could also use spring mix. I would recommend a leafy green over romaine. I promise if you aren’t a huge fan of leafy greens, you will be with all the other good flavors mixed in.
Meal Prep Notes
If you plan to meal prep this I would recommend storing all of your toppings separately or at least storing your warm toppings (steak, bacon, pecans, roasted veggies) together and your cold toppings (tomatoes, shallots, spinach) together. When you are ready to eat heat up your warm toppings first for about 45-60 seconds in the microwave and then toss in your cold ingredients and dressing. If that’s not possible you can eat the whole salad cold and it will still taste great! If you are packing your lunch, you can certainly keep everything in one container, but I would pack the salad the morning of if possible. In all cases try to add the dressing right before eating.