Pioneer Woman Steak Salad

Pioneer Woman Steak Salad is a hearty American dinner salad perfect for cool weather. This filling meal features lemon-pepper grilled strip steaks and roasted winter squash served over a bed of baby greens with creamy goat cheese and maple-mustard dressing.

Approach C: This is one of those recipes that looks harder than it is. The whole thing comes down to timing your roasting so the squash is hot and caramelized right when the meat finishes resting. If you get the vegetables in the oven first, the rest of the steps fall into place without any stress.

The sage is doing more work than you’d think here. When it roasts with the acorn and delicata squash, it gives the entire dish an earthy, harvest flavor that pairs perfectly with the sweet maple syrup in the dressing. I’ve served this for Sunday lunch and people always assume I spent hours on it because of how colorful the platter looks.

Pioneer Woman Steak Salad Ingredients

For the Roasted Vegetables:

• 1 acorn squash, seeded and quartered
• 1 delicata squash, halved, seeded and sliced into 1/4-inch (0.6cm) pieces
• 1 red onion, quartered
• 1/4 cup (60ml) olive oil
• 1 tbsp fresh sage, chopped
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper

For the Steak:

• 2 to 3 beef strip steaks
• 1 tbsp olive oil
• 1 to 2 tsp lemon pepper seasoning

For the Dressing:

• 1/2 cup (120ml) olive oil
• 3 tbsp maple syrup
• 3 tbsp apple cider vinegar
• 1 tbsp Dijon or grainy mustard
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 clove garlic, minced

For Assembly:

• 10 cups (approx. 300g) mixed baby greens (kale, spinach, arugula)
• 6 ounces (170g) goat cheese
• 1 cup (125g) candied walnuts

How To Make Pioneer Woman Steak Salad

• 1. Preheat your oven: Turn your oven to 200°C (400°F). You want it good and hot so the squash starts to brown as soon as the tray goes inside.
• 2. Make the dressing: Combine the olive oil, maple syrup, vinegar, mustard, salt, pepper, and garlic in a mason jar. Screw the lid on tight and shake it hard until the oil and vinegar hold together in a smooth sauce.
• 3. Prepare the vegetables: Put the acorn squash, delicata squash, and red onion chunks on a large baking sheet. Drizzle them with the 1/4 cup of oil and toss them with the sage, salt, and pepper until everything is coated.
• 4. Roast the vegetables: Bake the squash and onions for 25 to 35 minutes until they’re tender and have dark brown edges. The red onion will get sweet and soft, which is a great contrast to the savory meat.
• 5. Season the steaks: Rub your strip steaks with a little olive oil to help the spices stick. Shake a good amount of lemon pepper over both sides of the beef, pressing it in with your fingers so it doesn’t fall off.
• 6. Grill the steaks: Get a grill pan or outdoor grill screaming hot over medium-high heat. Sear the steaks for about 3 minutes on each side for a medium-rare finish, or a bit longer if you like your meat more done.
• 7. Rest the steaks: Pull the beef off the heat and let it sit on a cutting board for 10 minutes before you touch it. If you cut it too soon, the juices will run all over the board and the meat will end up dry.
• 8. Assemble the salad: Spread the mixed greens over a big platter and arrange the sliced steak and warm roasted vegetables on top. Scatter the goat cheese and candied walnuts over the surface, then pour the dressing over everything and eat it while the squash is still warm.

Recipe Tips

• Leave the skin on: You don’t need to peel delicata or acorn squash because the skin becomes soft and edible once it’s roasted. It saves you a lot of prep time and adds a nice pop of color to the platter.
• Don’t crowd the pan: Spread the vegetables out so they aren’t touching each other on the baking sheet. If they’re too close, they’ll steam and stay mushy instead of getting those crispy, caramelized edges.
• Wipe the grill pan: Before you put the steaks down, make sure the pan is lightly oiled but not smoking. A clean surface ensures those classic grill marks without the meat sticking or tearing when you try to flip it.
• Crumble cheese while cold: Goat cheese is much easier to handle when it’s straight from the fridge. Use your fingers to break it into chunks over the salad so it stays in distinct pieces rather than smearing.
• Use real maple syrup: Avoid the pancake syrup that’s mostly corn sugar, as it’s too thin and sweet for a vinaigrette. The real stuff has a deep, woody flavor that matches the roasted sage on the squash.
• Slice against the grain: When you cut the steak, look for the direction the muscle fibers are running and cut across them. This makes every slice much more tender and easier to chew.

What To Serve With Pioneer Woman Steak Salad

A cold glass of hard apple cider or a light red wine like Pinot Noir goes perfectly with these fall flavors. The fruitiness of the drink plays well with the maple dressing and the creamy goat cheese.

If you want a side, some crusty sourdough bread is great for soaking up any leftover dressing on the plate. A small bowl of potato soup could also turn this into a very hearty multi-course dinner.

How To Store Pioneer Woman Steak Salad

• Fridge: Store the steak and roasted vegetables in separate containers from the greens for up to 3 days. If you mix it all together, the lettuce will turn into a soggy mess by the next morning.
• Reheat: Warm the steak and squash in a pan over medium heat just until they’re take the chill off. Don’t overdo it or the steak will become tough and lose its medium-rare center.
• Freeze: You shouldn’t freeze the salad or the greens, but you can freeze the cooked steak for up to a month. Just wrap it tightly in foil and then a freezer bag to prevent it from drying out.

Pioneer Woman Steak Salad Nutrition Facts

Per serving (1 of 4):

• Calories: 680 kcal
• Protein: 38g
• Fat: 46g
• Carbohydrates: 32g
• Sugar: 18g
• Sodium: 1250mg

FAQs

Try More Pioneer Woman Salad Recipes:

• Pioneer Woman Ramen Noodle Salad
• Spicy Mango Salad
• Pioneer Woman Antipasto Salad