Butternut Squash and Steak Salad
Fig and Cream Cheese Crispbread
Ingredients
- 1 (16-oz) pkg peeled, cubed butternut squash
- 1 Tbsp olive oil, divided
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 1 lb top sirloin
- ¼ tsp ground cumin
- 1 (5-oz) pkg baby kale (or use spinach)
- ¼ cup sweetened dried cranberries
- 3 Tbsp olive oil vinaigrette
- ¼ cup crumbled feta cheese
Instructions
- Preheat oven to 425°F. Toss squash with ½ Tbsp oil and ¼ tsp each salt and pepper on a rimmed baking sheet; spread in a single layer. Bake 20 minutes or until browned and tender.
- Meanwhile, rub steak with cumin and ¼ tsp each salt and pepper. Cook in ½ Tbsp hot oil in a large cast-iron or ovenproof skillet over medium-high heat 5 to 6 minutes per side or to desired doneness. Let stand 10 minutes before cutting into cubes.
- Toss squash with kale, cranberries, and vinaigrette. Place squash mixture in 3 bowls; top with steak and cheese.
Side Dish Ingredients
- ¼ cup cream cheese, softened
- 3 slices gluten free crispbread
- 2 Tbsp fig preserves (or use any fruit preserves)
- ½ tsp dried chives (optional)
Side Dish Instructions
- Spread cream cheese on each crispbread slice. Top with fig preserves. Sprinkle with chives, if desired.
Gluten Free Meal Plan
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