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Warm Steak Salad

Warm Steak Salad

with Squash and Winter Greens

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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!

Allergens:Sulphites/SulfiteMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Beef Strips

113 g

Kale, chopped

170 g

Butternut Squash, cubes

50 g

Shallot

6 g

Garlic

2 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

28 g

Pepitas

1.5 tsp

Garlic Salt

(ContainsSulphites/Sulfite)

¼ cup

Feta Cheese

(ContainsMilk/Lait)

Not included in your delivery

½ tsp

Sugar*

4 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
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
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1

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.

2

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.

3

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.

4

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.

5

Divide kale between plates. Top with roasted squash and beef mixture. Sprinkle over feta and pepitas.