Warm Balsamic Steak Salad with Honey Mustard Dressing
 
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This Warm Balsamic Steak Salad topped with homemade Honey Mustard is the perfect Winter salad! It's easy to make and will have your taste buds dancing!
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • Salad:
  • 1 lb of flank steak
  • 8 cups of mixed greens (romaine, spinach or kale)
  • ½ butternut squash, cubed
  • Pepper and Salt
  • Olive oil
  • 1 green pepper
  • 1 red pepper
  • ¼ cup of dried cranberries
  • ¼-2/3 cup of crumbled goat cheese
  • 6 tbsp balsamic vinaigrette
  • ¼ cup of fresh lemon juice
  • 1 tsp honey
  • 2 tsp dijon mustard
  • 6 tbsp of extra-virgin olive oil
  • Dressing:
  • ½ cup of 2% reduced fat greek yogurt
  • 3 tbsp. dijon mustard
  • 3 tbsp. honey
  • 3 tbsp. rice vinegar
  • ¼ cup extra-virgin olive oil
Instructions
  1. Prepare salad:
  2. Add the balsamic vinaigrette, lemon juice, honey, dijon mustard and extra-virgin olive oil to a mason jar, cover and mix well. (or whisk together in a bowl)
  3. Pour half of the vinaigrette into a zip lock bag, add the steak and mix well to coat. Refrigerate for at least 2 hours (I marinated for 2 days) set aside the other half of the vinaigrette.
  4. Preheat oven to 375 and place the butternut squash on baking pan. Season with salt and pepper, coat with olive oil and bake for 20-25 minutes until cooked but still firm. Put aside.
  5. Slice the peppers in thin strips and add to a medium sauce pan. Heat over medium heat and saute the peppers in the remaining vinaigrette mixing to combine well. Cover the pan and allow the peppers to cook/steam roughly 8-10 minutes. You want them cooked but not soggy. Set aside.
  6. To make the dressing:
  7. Combine yogurt, mustard, honey, vinegar and oil in a medium sized mason jar. Cover and shake well. Refrigerate for up to 2 weeks. Take dressing out 15-20 minutes before using.
  8. To make steak:
  9. Cook steak on a grill pan on the stove top over medium heat or grill beef on medium heat for roughly 5-8 minutes, flip and cook another 5 minutes. Let rest for 10 minutes and slice against the grain.
  10. To Assemble Salad:
  11. Place two cups of mixed greens on a plates. Top with cooked squash and sauted peppers. Sprinkle cranberries and goat cheese evenly over each plate. Assemble a ½ cup of sliced beef on top and serve with dressing.
Recipe by Momma's Meals at https://mommasmeals.org/warm-balsamic-steak-salad-with-honey-mustard-dressing-sundaysupper/