Butternut Squash and Steak Salad
Fig and Cream Cheese Crispbread
Ingredients
- 2 (16-oz) pkg peeled, cubed butternut squash
- 2 Tbsp olive oil, divided
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 2 lb top sirloin steak
- ½ tsp ground cumin
- 2 (5-oz) pkg baby kale
- ½ cup sweetened dried cranberries
- ⅓ cup olive oil vinaigrette
- ½ cup crumbled feta cheese
Instructions
- Preheat oven to 425°F. Toss squash with 1 Tbsp oil and ½ 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 ½ tsp each salt and pepper. Cook in 1 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 together squash, kale, cranberries, and vinaigrette. Divide squash mixture among 6 bowls; top with steak and cheese.
Side Dish Ingredients
- ½ cup cream cheese, softened
- 6 slices gluten free crispbread
- ¼ cup fig preserves
Side Dish Instructions
- Spread cream cheese on each crispbread slice. Top with fig preserves. Sprinkle with chives, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
475
|
129
|
604
|
| Fat (g) | 23 | 7 | 30 |
| Sat. Fat (g) | 8 | 4 | 12 |
| Protein (g) | 38 | 2 | 40 |
| Carb (g) | 32 | 16 | 48 |
| Fiber (g) | 6 | 0 | 6 |
| Sodium (mg) | 694 | 98 | 792 |
| T. Sugs (g) | 14 | 10 | 24 |
| A. Sugs (g) | 0 | 8 | 8 |
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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