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Warm Steak Salad
with Squash and Winter Greens
Who says you can't have a warm salad! Tender roasted squash, spiced steak and salty feta all get tossed with a sweet balsamic dressing. Its the perfect salad to warm you on those cool evenings!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Beef Strips
113 g
Kale, chopped
170 g
Butternut Squash, cubes
50 g
Shallot
6 g
Garlic
2 tbsp
Balsamic Vinegar
(Contains Sulphites)
28 g
Pepitas
1.5 tsp
Garlic Salt
¼ cup
Feta Cheese
(Contains Milk)
Not included in your delivery
½ tsp
Sugar*
4 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Cooking Steps
Before starting, preheat the oven to 425°F and wash and dry all produce. Toss squash with 1 tbsp oil (dbl for 4 ppl) and half the garlic salt, on a parchment-lined baking sheet. Season with pepper. Roast in middle of oven, stirring halfway through cooking, until tender, 20-22 min.
Peel, then thinly slice shallot. Peel, then mince or grate garlic. Pat the beef dry with paper towels, then season with salt and pepper. Add half the vinegar, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper. Whisk to combine. Add kale and toss to coat. Set aside.
Heat a large non-stick pan over medium heat. Add the pepitas to the dry pan. Toast, stirring often, until golden-brown 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl) then beef, shallots and remaining garlic salt. Cook, stirring occasionally, until browned, 4-6 min.** Remove the pan from the heat. Add garlic and remaining vinegar. Cook, stirring often, until fragrant and coated, 1 min.
Divide kale between plates. Top with roasted squash and beef mixture. Sprinkle over feta and pepitas.
