Mohamed Shili This Pioneer Woman Steak Salad is prepared using beef strip steaks, acorn squash, delicata squash, red onion, and mixed baby greens. This savory Steak Salad recipe is a delightful dinner option that takes about 45 minutes to prepare and can serve up to 4 people.
Pioneer Woman Steak Salad Ingredients
- 2 to 3 beef strip steaks
- 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
- 1 to 2 teaspoons lemon pepper seasoning
- 10 cups mixed baby greens (kale, spinach, arugula, etc.)
- 6 ounces goat cheese
- 1 cup candied walnuts
Dressing 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
How To Make Pioneer Woman Steak Salad
- Preheat Your Oven: Set your oven to 400°F (204°C) to ensure it’s ready for the vegetables.
- Make the Dressing: Combine olive oil, maple syrup, apple cider vinegar, mustard, kosher salt, black pepper, and garlic in a mason jar, shake well to emulsify; set aside.
- Prepare the Vegetables: Arrange acorn squash, delicata squash, and red onion on a baking sheet, drizzle with olive oil and season with sage, salt, and pepper.
- Roast the Vegetables: Place the seasoned vegetables in the preheated oven and roast for 25-35 minutes until they are tender and caramelized.
- Season the Steaks: Rub the steaks with olive oil and season both sides generously with lemon pepper.
- Grill the Steaks: Heat a grill or grill pan to medium-high and grill the steaks for about 3 minutes per side for medium-rare.
- Rest the Steaks: Remove the steaks from the grill, let them rest for 10 minutes before slicing; this ensures juiciness.
- Assemble the Salad: Layer the mixed greens on a platter, top with sliced steak, roasted vegetables, goat cheese, and candied walnuts, drizzle with dressing, and serve immediately.
Recipe Tips
- Grill Temperature: Check It First. Ensure your grill or pan is properly preheated to medium-high before adding the steaks; this guarantees a good sear and juicy interior.
- Dressing Consistency: Shake Well. Always shake your dressing vigorously before adding it to the salad to mix the oil and vinegar thoroughly, enhancing the flavor balance.
- Cutting Steak: Follow the Grain. Slice your steak against the grain to make each piece tender and easier to chew, which improves the eating experience.
- Serving Size: Adjust as Needed. If serving more people, simply double the recipe ingredients but keep the cooking times the same to maintain flavor and texture.
What To Serve With this Steak Salad
Serve your savory Steak Salad with roasted beet and orange segments, a wild rice pilaf with cranberries, a cornbread muffin with jalapeño, a quinoa tabbouleh, and a cucumber dill yogurt salad for refreshing contrasts.
You can also pair this dish with a pear and gorgonzola flatbread or sweet potato fries with a spicy aioli for a burst of unique flavors.
How To Store Steak Salad Leftovers
To Refrigerate: Place any leftover Steak Salad in an airtight container and refrigerate for up to 2 days. Ensure the greens remain separate from the dressing to maintain freshness and prevent sogginess.
To Freeze: Freezing Steak Salad is not recommended as the fresh greens, delicate squash, and dressed components will become soggy and lose their appealing textures when thawed.
How To Reheat Steak Salad Leftovers
In The Oven: To revive leftover Steak Salad components, particularly the steak and roasted vegetables, spread them on a baking sheet and heat at 350°F for about 10 minutes, or until warmed through. The greens and dressing should be added fresh.
In The Microwave: Reheat steak slices and roasted vegetables in the microwave on a microwave-safe plate, covered loosely with a damp paper towel, for 1-2 minutes on high power. Refresh with fresh greens and dressing afterward.
In The Air Fryer: For a quick reheat, place steak slices and roasted vegetables in the air fryer basket. Set the air fryer to 350°F and heat for about 3-4 minutes. Combine with fresh salad components before serving.
Frequently Asked Questions
Can I Use Different Types of Steak for This Salad?
Yes, you can use various types of steak such as flank, sirloin, or ribeye, depending on your preference. Ensure the steak is properly seasoned and cooked to your desired doneness for the best results.
What Are Alternative Dressings I Can Use?
If you prefer a different dressing, balsamic vinaigrette, ranch, or a creamy blue cheese dressing, it also pair well with the flavors of this salad. Choose a dressing that complements the ingredients you enjoy most.
Pioneer Woman Steak Salad Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 1090
- Total Fat: 83 g
- Saturated Fat: 25 g
- Carbohydrates: 41 g
- Dietary Fiber: 6 g
- Sugar: 11 g
- Protein: 48 g
- Cholesterol: 174 mg
- Sodium: 1496 mg
Try More Pioneer Woman Salad Recipes:
Pioneer Woman Steak Salad
Description
This Pioneer Woman Steak Salad is prepared using beef strip steaks, acorn squash, delicata squash, red onion, and mixed baby greens. This savory Steak Salad recipe is a delightful dinner option that takes about 45 minutes to prepare and can serve up to 4 people.
Pioneer Woman Steak Salad Ingredients
Dressing Ingredients:
How To Make Pioneer Woman Steak Salad
- Preheat Your Oven: Set your oven to 400°F (204°C) to ensure it’s ready for the vegetables.
- Make the Dressing: Combine olive oil, maple syrup, apple cider vinegar, mustard, kosher salt, black pepper, and garlic in a mason jar, shake well to emulsify; set aside.
- Prepare the Vegetables: Arrange acorn squash, delicata squash, and red onion on a baking sheet, drizzle with olive oil and season with sage, salt, and pepper.
- Roast the Vegetables: Place the seasoned vegetables in the preheated oven and roast for 25-35 minutes until they are tender and caramelized.
- Season the Steaks: Rub the steaks with olive oil and season both sides generously with lemon pepper.
- Grill the Steaks: Heat a grill or grill pan to medium-high and grill the steaks for about 3 minutes per side for medium-rare.
- Rest the Steaks: Remove the steaks from the grill, let them rest for 10 minutes before slicing; this ensures juiciness.
- Assemble the Salad: Layer the mixed greens on a platter, top with sliced steak, roasted vegetables, goat cheese, and candied walnuts, drizzle with dressing, and serve immediately.
