Dinner

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

ByMariam Harutyunyan February 22, 2026February 22, 2026

Introduction

This steak salad combines tender flank steak with roasted delicata squash, fresh baby spinach, and tangy blue cheese for a perfectly balanced dish. The honey-sherry vinaigrette ties everything together for a flavorful, satisfying meal that’s great for any season.

A white plate with a blue rim holds a fresh salad made of three main layers; the bottom layer is bright green spinach leaves, the middle layer features slices of medium rare steak with a pink center and brown edges, and the top layer has roasted yellow-orange squash pieces with grill marks scattered evenly. Small chunks of blue cheese with white and green-blue marbling are sprinkled on top, adding a creamy texture contrast. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 delicata squash, halved, seeds removed, and thinly sliced into half moons
6 tbsp. extra-virgin olive oil, divided

Kosher salt
Freshly ground black pepper

6 fresh thyme sprigs
1 lb. flank steak

2 tbsp. sherry vinegar
1/2 tsp. honey
5 oz. 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 baking sheet, toss the sliced delicata squash with 1 tablespoon of olive oil and season with salt and pepper. Scatter the fresh thyme sprigs over the squash and roast for about 20 minutes, until golden brown. Discard the thyme sprigs once done.

Step 3: While the squash roasts, season the flank steak generously with salt and pepper. Heat 1 tablespoon of olive oil in a grill pan over high heat. Grill the steak for 5 to 6 minutes per side for medium-rare. Let the steak rest for 5 minutes before slicing thinly against the grain.
Step 4: In a small bowl, whisk together the sherry vinegar and honey. Slowly whisk in the remaining 4 tablespoons of olive oil. Season the vinaigrette with salt and pepper to taste.
Step 5: In a large bowl, drizzle the baby spinach and roasted squash with two-thirds of the vinaigrette. Toss gently to combine, adding more vinaigrette if desired. Divide the mixture among 4 plates, then top each with grilled steak slices and crumbled blue cheese. Serve immediately.

Tips & Variations

For extra flavor, marinate the flank steak for 30 minutes in some of the vinaigrette before grilling.
Swap blue cheese for feta or goat cheese if you prefer a milder taste.
If delicata squash isn’t available, try butternut or acorn squash sliced thinly instead.

Use fresh spinach or baby kale depending on your preference for leaf texture and flavor.
To make it vegetarian, omit the steak and add roasted chickpeas or toasted nuts for protein.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the steak refrigerated and slice fresh before serving again. Reheat the steak gently on the stovetop if desired. The salad is best enjoyed freshly tossed to keep the spinach crisp.

How to Serve

A white plate with a blue rim holds a fresh salad consisting of three main layers: at the bottom, bright green spinach leaves form a leafy bed with smooth and slightly shiny textures. On top of the spinach are several slices of medium-rare steak, pink and juicy in the center with a browned outer edge. Scattered over everything are roasted yellow squash pieces, golden brown from cooking with some darker grill marks, shaped like curved crescents. Small chunks of creamy white cheese with green herbs are dotted across the salad, adding a crumbly texture and contrast in color. The whole dish rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, sirloin or ribeye can work well; just adjust cooking times to your preferred doneness. Flank steak is ideal for its flavor and quick cooking.

How do I know when my squash is roasted properly?

The delicata squash should be golden brown on the edges and tender when pierced with a fork. Roasting around 20 minutes at 425°F usually achieves this perfectly.