Description
A vibrant and hearty steak salad featuring tender grilled flank steak, roasted delicata squash, fresh baby spinach, and tangy blue cheese, all brought together with a homemade sherry vinegar and honey vinaigrette. Perfect for a nutritious and satisfying meal with a balance of smoky, sweet, and savory flavors.
Ingredients
Scale
Roasted Delicata Squash
- 2 delicata squash, halved, seeds removed, and thinly sliced into half moons
- 1 tbsp extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 6 fresh thyme sprigs
Grilled Flank Steak
- 1 lb flank steak
- 1 tbsp extra-virgin olive oil (for grill pan)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
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. Toss the sliced delicata squash with 1 tablespoon of olive oil, kosher salt, and freshly ground black pepper. Scatter the thyme sprigs over the squash and roast in the oven for about 20 minutes until the squash is golden brown. Once roasted, discard the thyme sprigs.
- Season and Grill Steak: While the squash roasts, season the flank steak generously with kosher salt and freshly ground black pepper. Heat a grill pan over high heat and grease it with 1 tablespoon olive oil. Grill the steak for 5 to 6 minutes on each side for medium-rare doneness. Remove from heat and let the steak rest for 5 minutes before slicing thinly against the grain on a diagonal.
- Make 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 kosher salt and freshly ground black pepper to taste.
- Toss the Salad: In a large bowl, combine the baby spinach and roasted delicata squash. Drizzle about two-thirds of the vinaigrette over the mixture and toss gently to coat evenly. Add more vinaigrette if desired.
- Assemble and Serve: Divide the salad mixture among four plates. Top each plate with slices of grilled steak and sprinkle evenly with crumbled blue cheese. Serve immediately while the steak is warm.
Notes
- Delicata squash skin is edible and softens upon roasting, no need to peel.
- Allow the steak to rest after grilling to retain juices and ensure tenderness.
- Adjust the amount of vinaigrette depending on your preference for dressing.
- For a dairy-free option, omit the blue cheese or substitute with a vegan cheese alternative.
- Flank steak is best cooked medium-rare to medium for optimal tenderness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting, Grilling
- Cuisine: American
Keywords: steak salad, delicata squash, spinach salad, blue cheese salad, grilled steak, roasted squash, sherry vinaigrette
