Not all people associate salads with fall food, but this Autumn Inspired Apple Salsa Steak Salad is exactly that – a salad full of your favorite fall flavors! It starts with a medium-rare steak covered in star anise and sea salt. Add that to crumbled cotija cheese, toasted cassava, roasted butternut squash, our seasonal Honeycrisp Apple Salsa and toss with a homemade maple buttermilk chipotle ranch. Our mouth is watering just thinking about it!
Autumn Inspired Apple Salsa Steak Salad
Finally there’s a salad that combines all your favorite fall flavors! Our apple salsa steak salad recipe is full of cool weather favorites!
4
servings15
minutes55
minutesIngredients
1 1/2 pounds flank steak
1 1/3 cups Crazy Fresh Short Cuts Butternut Squash
6 tablespoons olive oil
1 1/2 tablespoon sea salt
1/2 tablespoon black pepper
3 cups kale, shredded
1 cup radicchio lettuce, shredded
6 tablespoons cilantro, chopped fine
1 cup cojita cheese, crumbled
3/4 cup cassava root, julienned
1 1/2 cups Crazy Fresh Honeycrisp Apple Salsa
- Marinade
1/2 teaspoon ground star anise
2 tablespoons fresh cilantro
1 1/2 tablespoons fresh garlic
4 tablespoons soy sauce
2 tablespoons lemon juice
8 tablespoons olive oil
1/2 tablespoon sea salt
- Dressing
1 1/3 cup buttermilk ranch dressing
4 tablespoons maple syrup
1 teaspoon chipotle adobo
Directions
- Preheat oven to 400º.
- Hand crumble cojita cheese and set aside.
- Cut cassava root into small fine strips and set aside.
- Using a blender, combine all marinade ingredients and blend well.
- Place diced butternut squash into a mixing bowl, and toss with oil, salt and pepper. Place on an oiled baking tray, and roast for 28-30 minutes or until squash is tender and caramelized. Set aside.
- Using a medium saute pan, place canola oil and turn heat on medium-high. Sear marinated flank steak until caramelized on one side only. Place steak onto baking tray, and pour remaining marinade over.
- Place steak into oven for 18-22 minutes, until steak reaches internal temperature of 135º. Remove from oven, and let rest on counter.
- Cut fresh kale and radicchio lettuce, and mix together in mixing bowl. Add cilantro to lettuce blend.
- Using the blender, blend together all ingredients for the salad dressing. Set aside.
- Fry or bake cassava strips until crisp, and season with sea salt.
- Very lightly toss a small amount of the dressing into the greens mix, and toss to coat.
- Slice steak into 5 slices per serving.
- Crumble cojita cheese over lettuce, then roasted butternut squash, then steak.
- Top with Honeycrisp Apple Salsa and garnish with crisp cassava strips.
- Serve immediately.
