Fall Salad
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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Butternut squash is the perfect side dish all year round. It has great color, flavor and texture and is so easy to make. It is a great side dish for grilled steaks and is also delicious in an arugula salad.
Roasted Butternut Squash
Servings 8
Ingredients
- 1 to 1 ¼ pound butternut squash
- 1/4 cup olive oil
- kosher salt
- freshly ground pepper
Instructions
- Preheat oven to 400°.
- Peel skin with a vegetable peeler.
- Cut the squash in four pieces for easier handling.
- With a spoon, scoop out seeds.
- Cut the squash into 3/4 inch dice.
- Place on a rimmed cookie sheet and toss the squash with olive oil, salt and pepper.
- Roast for about 20 minutes or until squash is soft. Stir occasionally.
Notes
At some groceries you can find cut up butternut squash.