Winter Steak Kale Salad
Ingredients
- 2 (16-oz) pkg peeled, cubed butternut squash
- 1 red onion, sliced
- ¼ cup olive oil, divided
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 1½ lb top sirloin steak
- 2 (5-oz) pkg baby kale
- ½ cup crumbled feta cheese
- ½ cup roasted, salted almonds, coarsely chopped
- ½ cup green goddess dressing
Instructions
- Preheat oven to 450°F. Combine squash, onion, 2 Tbsp oil, and ½ tsp each salt and pepper; divide between 2 large rimmed baking sheets, spreading in single layers.
- Bake 20 to 25 minutes or until browned, stirring once halfway through baking.
- Meanwhile, sprinkle steak with ½ tsp each salt and pepper. Cook in 2 Tbsp hot oil in a large cast-iron skillet over medium-high heat 5 to 6 minutes per side or to desired doneness. Let stand 5 minutes before slicing across the grain.
- Combine kale and squash mixture; top with steak, cheese, and nuts. Serve with dressing.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
507
|
507
|
| Fat (g) | 31 | 31 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 33 | 33 |
| Carb (g) | 28 | 28 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 846 | 846 |
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