This hearty and nutrient-dense salad combines juicy grilled steak with a fresh mix of baby spinach, arugula, and cherry tomatoes. The addition of roasted butternut squash brings a naturally sweet and caramelized flavour, while a simple red wine vinaigrette enhances the dish with a tangy, light finish. Perfect for a balanced and satisfying meal.
Ingredients:
- 5 oz sirloin steak
- 1 cup baby spinach
- 1 cup arugula
- ½ cup cherry tomatoes, halved
- ¾ cup butternut squash, cubed
- 1 tsp olive oil (for roasting squash)
- Salt and pepper, to taste
- Optional: Mozzarella to garnish
For the Red Wine Vinaigrette:
- 1 tsp olive oil
- 1 tbsp red wine vinegar
- Salt and pepper, to taste
Directions:
- Roast the Butternut Squash: Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender.
- Air Fry the Steak: Preheat the air fryer to 400°F (200°C). Season the steak with salt and pepper, then place it in the air fryer basket. Cook for 8–10 minutes, flipping halfway through, or until it reaches your desired doneness. Let rest for 5 minutes before slicing thinly.
- Prepare the Salad: In a large bowl, combine baby spinach, arugula, and cherry tomatoes. Add the roasted butternut squash and sliced steak on top.
- Make the Vinaigrette: Whisk together olive oil, red wine vinegar, salt, and pepper. Drizzle over the salad and toss gently.
- Serve immediately and enjoy fresh.
Estimated Nutrition per Serving (recipe makes 1 serving): 423 Calories; 41g Protein; 20.7g Carbs; 19.5g Fat; 4.8g Fiber; 5.8g Sugar
