Harvest Steak Salad with California Grapes | PrimalGourmet

Ingredients

• 1 cup unsalted pecans
• ¼ cup maple syrup
• 1/4 teaspoon flaky sea salt (such as Maldon)
• 1 tablespoon balsamic vinegar
• 1 teaspoon maple syrup (substitute honey)
• 1 teaspoon Dijon mustard
• 1 small garlic clove (finely grated or chopped)
• ¼ teaspoon kosher salt
• 1/8 teaspoon freshly-cracked black pepper
• 3 tablespoons extra virgin olive oil
• 1 medium acorn squash (seeded and sliced into 2-inch wedges)
• 2 sprigs fresh thyme leaves
• Kosher salt and freshly-cracked black pepper
• 10- ounce beef grilling steak of choice (such as NY Strip, ribeye, tenderloin, or top sirloin)
• 2 teaspoons avocado oil
• 5 ounces Arugula
• 1 medium shallot (thinly sliced)
• 1 cup Red California Grapes (sliced in half)
• 3.5 ounces soft unripened goat cheese