Fall Salad That’s a Whole Meal!

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Fall Salad

Course: Main Course, Salad
Cuisine: American
Servings: 4

Ingredients

  • roasted Butternut Squash see notes for recipe
  • grilled skirt steak see notes for recipe
  • 7 ounces arugula
  • 8 ounces halloumi cheese grilling cheese, sliced into 8 equal pieces
  • 1/2 cup roasted pumpkin seeds see notes for recipe
  • walnut oil
  • red wine vinegar
  • kosher salt and fresh ground pepper
  • pumpkin bread homemade or store-bought

Instructions

  • Early in the day, roast the pumpkin seeds and the butternut squash.
  • Grill the skirt steak to rare or medium-rare.  Once finished cover with aluminum foil and let rest.        
  • In the meantime, grill the halloumi cheese for about 5 minutes per side.
  • Place arugula on 4 dinner plates.
  • Top with skirt steak, cheese, and butternut squash.
  • Sprinkle with pumpkin seeds.
  • Drizzle walnut oil, vinegar, salt and pepper to taste.
  • Serve with pumpkin bread.

Notes

Click the recipe to get the details.
Roasted butternut squash
Roasted pumpkin seeds
Grilled skirt steak
We have also done this salad with a store-bought rotisserie chicken that we shredded.  You can also find roasted butternut squash and pumpkin seeds in specialty grocery stores. 

 

 

 

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