HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconWarm Steak Salad
Warm Steak Salad

Warm Steak Salad

with Squash and Winter Greens

Read more

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!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Beef Strips

113 g

Kale, chopped

170 g

Butternut Squash, cubes

50 g


6 g


2 tbsp

Balsamic Vinegar


28 g


1.5 tsp

Garlic Salt

¼ cup

Feta Cheese


Not included in your delivery

½ tsp


4 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories640 kcal
Fat41 g
Saturated Fat9 g
Carbohydrate25 g
Sugar11 g
Dietary Fiber4 g
Protein42 g
Cholesterol80 mg
Sodium1450 mg
Instructionsarrow up iconarrow up icon
download icondownload icon

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.