Roasted Butternut Squash and Flank Steak Salad with Feta Dressing

Roasted Butternut Squash and Flank Steak Salad with Feta Dressing 4.86/5 (7 votes)

Butternut squash is a great, almost sweet, squash for roasting. And, it adds a nice flavor profile and some substance to tonight's salad. The combination of garlicky steak, squash, and onion is hearty and delicious served with fresh spinach and creamy feta dressing. Enjoy!

Roasted Butternut Squash and Steak Salad with Feta Dressing



  • 1 butternut squash, peeled, seeded, and cut into 1" pieces, about 3-4 cups
  • 1 red onion, thickly chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 pound flank steak
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced or pressed
  • 2 tablespoons fresh parsley, minced, or 1t dried parsley
  • 6 cups baby spinach
  • 2 green onion, sliced thinly
  • Feta Dressing
  • 1/3 cup sour cream
  • 1/3 cup feta cheese crumbles (or goat cheese crumbles), crumbled
  • 2 teaspoon white wine vinegar


  1. Preheat oven to 425.
  2. Place cubed squash and onion on a rimmed baking sheet.
  3. Drizzle with oil and sprinkle with garlic salt and pepper. Toss to coat and arrange in a single layer.
  4. Place on the center rack of the oven and let roast for 20 minutes.
  5. Place the flank steak in a shallow dish. drizzle with oil and sprinkle with garlic, parsley, salt and pepper. Flip to coat on both sides. Set aside.
  6. In a small bowl combine dressing ingredients. Set aside.
  7. Remove the squash from the oven. Toss a bit to allow it to cook evenly.
  8. Place a metal rack (like a cooling rack you use for cookies) in the center of the sheet above some of the squash.
  9. Lay the steak in the center of the rack.
  10. Increase the heat in the oven to broil.
  11. Transfer the pan to the oven on a center rack. The flank steak should be about 6-8" from the heating element.
  12. Broil 3 minutes, remove from the oven, flip the steak and toss the squash if the edges are getting too brown.
  13. Return to the oven and broil another 3-4 minutes for medium rare.
  14. Let steak rest for 5 minutes and then slice against the grain.
  15. Plate spinach and top with squash, onions, sliced steak, and a drizzling of feta dressing. Garnish with green onions.

Nutritional Information

Per Serving: Calories 505 Fat 30 Sat Fat 10 Sodium 357 Carbs 32 Sugars 5 Fiber 5 Protein 37.


KID NOTE: I served the kids portions of steak, squash (which I sold as sweet potatoes) and sliced apples.

VEGETARIAN TIP: Skip the steak. Toss the quartered mushrooms in the steak marinade and add to the squash.

GLUTEN MODIFICATIONS: Gluten free as written.


  1. cassiegilman says:

    We used round steak as a substitute and sliced very thin and also incorporated some of the leftover pickled onions from last week’s pulled pork sandwiches and it was a big hit.

  2. KusmierFamily says:

    Somehow our supermarket didn’t have fresh baby spinach. I purchased frozen and laid it on the squash while the steak broiled. It was awesome!! I still made the sour cream & feta cheese dressing, which complimented everything.

  3. Whitney says:

    This seems a little complicated upon first glance, which is probably why not many people have made it but it actually came together really easily. My husband, who only takes leftovers to work for lunch because he doesn’t want to spend the money and time to get take out, said “I can’t wait to take this to work for lunch tomorrow!”

  4. Palebrew says:

    So easy to make and so much flavor. I will be making this one again.

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