Harvest Steak Salad

This Harvest Steak Salad is a fresh and colorful mix that's perfect for any time you want something light but satisfying. It features tender, sliced steak laid over a bed…

By Megan • October 12, 2025 • Reading time: 7 min

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This Harvest Steak Salad is a fresh and colorful mix that’s perfect for any time you want something light but satisfying. It features tender, sliced steak laid over a bed of crisp greens, with autumn favorites like roasted squash, sweet apples, and crunchy nuts. The textures and flavors come together in a way that’s both hearty and refreshing.

I love making this salad when the weather starts to cool down but I don’t want to give up on fresh greens. The warm steak and roasted veggies bring cozy fall vibes, while the apples add just the right amount of sweet crunch. I usually toss everything with a simple vinaigrette that brightens the whole dish and keeps it tasting clean.

This salad works great for a quick lunch or a light dinner when you want something nourishing but not heavy. I often find myself making extra steak so I can enjoy leftovers the next day. It’s one of those meals that feels a little special but is so easy to throw together, perfect for busy days or casual get-togethers.

Key Ingredients & Substitutions

Steak: I like sirloin or flank steak here for their flavor and texture. If you prefer, flat iron or ribeye work well, too. For a leaner option, chicken breast or portobello mushrooms are good substitutes.

Butternut Squash: Roasted squash adds a sweet, soft bite. You can swap with sweet potatoes or carrots if you don’t have butternut on hand.

Greens: Mixed greens like arugula or baby kale bring freshness and a slight peppery kick. Spinach or romaine will also work if that’s what you have.

Chimichurri Sauce: This fresh herb sauce brightens the salad. If you don’t have cilantro, just use parsley alone or add basil for a twist. A simple lemon vinaigrette also pairs nicely.

Cheese: Goat cheese or feta adds creaminess and a bit of tang. Vegan cheese or toasted nuts can replace cheese for dairy-free versions.

How Do I Cook the Steak So It’s Juicy and Tender?

Getting a good sear on steak while keeping it juicy makes a big difference for this salad.

• Let the steak come to room temperature before cooking—about 20 minutes out of the fridge helps it cook evenly.
• Pat it dry with paper towels to get a nice crust when searing.
• Heat your pan or grill to medium-high and add a little oil with a high smoke point, like avocado or canola oil.
• Cook the steak without moving it for 4-5 minutes per side for medium-rare. Adjust time if you prefer more or less done.
• Rest the steak for 5-10 minutes after cooking. This lets the juices redistribute so the meat stays tender when sliced.

Slicing against the grain also helps make each bite easier to chew and more tender.

What’s the Best Way to Roast Butternut Squash for This Salad?

Roasting brings out the natural sweetness and gives the squash a lovely texture.

• Cut the squash into evenly sized cubes for even cooking.
• Toss them in olive oil, salt, and pepper to enhance flavor.
• Spread cubes in a single layer on a baking sheet to avoid steaming.
• Roast at 400°F (200°C) for 20-25 minutes, flipping once halfway, until tender and lightly caramelized.

This method gives you soft but still firm pieces that complement the salad perfectly.

Equipment You’ll Need

• Cast iron skillet or grill pan – gives the steak a great sear and nice grill marks.
• Baking sheet – perfect for roasting the butternut squash evenly without crowding.
• Sharp chef’s knife – helps you slice the steak and chop veggies cleanly and safely.
• Cutting board – use one for meat and another for veggies to keep things hygienic.
• Food processor or small blender – makes quick work of the chimichurri sauce for fresh flavor.
• Mixing bowl – for tossing the salad ingredients together before serving.

Flavor Variations & Add-Ins

• Swap steak for grilled chicken breasts or tofu for a lighter or vegetarian option that still adds protein.
• Use roasted sweet potatoes instead of butternut squash for a slightly earthier sweetness.
• Add toasted walnuts or pecans for extra crunch and a nutty flavor that pairs well with the cheese.
• Mix in sliced avocado or apples for a creamy or sweet touch that brightens the salad.

Harvest Steak Salad

Ingredients You’ll Need:

For the Salad:

• 1 lb steak (such as sirloin or flank), trimmed
• Salt and black pepper, to taste
• 2 cups mixed salad greens (arugula, baby kale, etc.)
• 1 cup roasted butternut squash cubes
• 1 cup cherry tomatoes, halved
• ½ cup cucumber, diced
• ½ cup roasted or canned beets, chopped
• ¼ cup red onion, thinly sliced
• ¼ cup goat cheese or feta cheese, crumbled
• ¼ cup roasted chickpeas or nuts (optional for crunch)

For the Chimichurri Sauce:

• 1 cup fresh parsley leaves
• ¼ cup fresh cilantro leaves (optional)
• 3 cloves garlic
• 2 tbsp red wine vinegar
• ½ cup olive oil
• ½ tsp crushed red pepper flakes
• Salt and black pepper, to taste

Time Needed:

This recipe takes about 10 minutes to prepare, 20-25 minutes to roast the butternut squash, and around 10-15 minutes to cook and rest the steak. Overall, plan for roughly 40-50 minutes from start to finish.

Step-by-Step Instructions:

1. Roast the Butternut Squash:

Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with a little olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes until they’re tender and lightly caramelized. Set aside to cool slightly.

2. Make the Chimichurri Sauce:

In a food processor or blender, combine parsley, optional cilantro, garlic, red wine vinegar, red pepper flakes, salt, and pepper. Pulse while slowly adding olive oil until you get a sauce that’s smooth but still a little chunky. Taste and adjust seasoning if needed.

3. Cook the Steak:

Season the steak with salt and pepper. Heat a skillet or grill pan over medium-high heat and add a little oil. Cook the steak for about 4-5 minutes per side for medium-rare, or until it reaches your preferred doneness. Remove the steak and let it rest for 5-10 minutes before slicing it against the grain into strips.

4. Assemble the Salad:

In a large bowl, combine the mixed greens, roasted butternut squash, cherry tomatoes, cucumber, beets, red onion, and roasted chickpeas or nuts if using. Toss gently to mix.

5. Finish and Serve:

Place the sliced steak on top of the salad. Sprinkle the crumbled goat or feta cheese over everything. Drizzle the chimichurri sauce generously on top. Toss lightly if you like and serve right away for a fresh, warm, and satisfying salad.

Can I Use Frozen Steak for This Salad?

Yes! Just make sure to fully thaw the steak in the refrigerator overnight before cooking. Pat it dry well to get a good sear and avoid excess moisture.

Can I Make the Chimichurri Sauce Ahead of Time?

Absolutely! Chimichurri actually tastes better after sitting for a few hours as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.

How Should I Store Leftovers?

Keep leftover steak and roasted squash in separate airtight containers in the fridge for up to 3 days. The assembled salad is best eaten fresh, but you can store the greens and veggies separately as well.

What Can I Substitute for Butternut Squash?

If you don’t have butternut squash, sweet potatoes or carrots work well roasted in a similar way. They offer a comparable sweetness and texture that complements the steak.