Serves 4 (serving size: 2 oz. steak and about 1 1/2 cups salad)
A summer classic leans into fall with roasted butternut squash, tart-sweet dried cranberries, and fresh rosemary. Find peeled, diced fresh butternut squash in the produce section. You can sub crumbled goat cheese or feta for the blue cheese and walnuts or pecans for the hazelnuts.
1 (11-oz.) pkg. peeled diced butternut squash
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 (8-oz.) sirloin steak
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon minced fresh rosemary
1 (5-oz.) pkg. baby spinach
1/4 cup dried cranberries
1/4 cup toasted hazelnuts, coarsely chopped
1 small shallot, thinly sliced
1 ounce blue cheese, crumbled (about 1/4 cup)
Added sugars 4g
Calcium 14% DV
Potassium 16% DV
How to Make It
Preheat oven to 425°F.
Arrange butternut squash in a single layer on a rimmed baking sheet; coat with cooking spray. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 425°F for 15 minutes or until browned, stirring once halfway through cooking.
Heat a medium skillet over medium-high. Coat pan with cooking spray. Sprinkle steak with 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 10 minutes. Cut steak across the grain into thin slices.
Combine remaining 1/4 teaspoon salt, olive oil, vinegar, and rosemary in a small bowl, stirring with a whisk. Arrange spinach on a platter; top with butternut squash, cranberries, and steak. Sprinkle with hazelnuts and shallot. Drizzle vinegar mixture over top. Sprinkle with cheese.
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