Autumn steak salad

Indulge in a delectable autumn steak salad bursting with savory flavors and crisp textures. Perfect for a hearty, satisfying meal.

Ingredients:

• 1/2 cup olive oil
• 3 tablespoons maple syrup
• 3 tablespoons apple cider vinegar
• 1 tablespoon Dijon or grainy mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 clove garlic, minced or pressed
• 1 acorn squash, seeded and quartered
• 1 delicata squash, halved, seeded and sliced into 1/4-inch pieces
• 1 red onion, quartered
• 1/4 cup olive oil
• 1 tablespoon chopped fresh sage
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 to 3 strip steaks
• 1 to 2 teaspoons lemon pepper seasoning
• 10 cups mixed baby greens (kale, spinach, arugula, etc.)
• 170g goat cheese
• 1 cup candied walnuts

Instructions:

1. Start by preheating the oven to 200 °C.
2. Prepare the dressing by combining olive oil, syrup, vinegar, mustard, salt, pepper, and garlic in a mason jar. Close the lid tightly and shake well until everything is mixed thoroughly. Set it aside for later use.
3. To make the salad, place the acorn squash, delicata squash, and onion on a baking sheet. Drizzle 2 tablespoons of olive oil over them. Mix everything together until they are coated evenly. Then, sprinkle sage, salt, and pepper on top. Roast in the oven until they are fully cooked and nicely browned, which should take around 25 to 35 minutes.
4. Heat up a grill or grill pan over medium-high heat. Drizzle the steaks with the remaining 2 tablespoons of olive oil and sprinkle lemon pepper seasoning on them. Grill the steaks according to your preference, typically about 3 minutes per side for a medium-rare outcome. Once done, transfer the steaks to a cutting board and let them sit for approximately 10 minutes before cutting them diagonally.
5. Once the squash is cooked, take them out of the oven. Move the acorn squash to a cutting board and slice them into 1/2-inch pieces.
6. Now, place the greens on a large serving board or platter. Arrange the steak slices, squash pieces, and onions together. Break the goat cheese into large chunks and scatter them around the board. Add the candied walnuts on top. Give the dressing another shake to mix it well again. Drizzle some of the dressing over the ingredients on the board and serve the extra dressing on the side.

Summary:

• Calories: 5118 kcal
• Fat: 408 g
• Protein: 210 g
• Carbs: 179 g
• Potassium: 7063 mg
• Magnesium: 763 mg