Grilled Sirloin Salad with Roasted Butternut Squash, Baby Spinach and Walnuts | Kansas Living Magazi

Name: Grilled Sirloin Salad with Roasted Butternut Squash, Baby Spinach and Walnuts | Kansas Living Magazi
Ingredients: 1 medium butternut squash, peeled, seeds removed, cut in 1-1/2” chunks; Olive oil, for drizzling over the squash when oven roasting; kosher salt; freshly ground black pepper; 8 oz. sirloin steak, grilled to desired doneness (preferably medium rare, 140-145 degrees F. at the center), sliced thinly across the grain; 3-4 cups baby spinach (or substitute baby kale); 2 Tbs. dried cranberries; 2 Tbs. golden raisins; 1/3 cup toasted chopped walnuts; 1 small red onion, thinly sliced into slivers; 1/4 cup bleu cheese crumbles; 3 tablespoons olive oil; 1 tablespoon white wine vinegar; 1 teaspoon minced fresh rosemary (or 1/2 tsp. dried rosemary)

kansaslivingmagazine.com

Preheat the oven to 425 F. Place the butternut squash chunks onto a lightly greased rimmed baking sheet; drizzle with a bit of olive oil, tossing the squash to coat, using two spatulas or large...

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Ingredients

1 medium butternut squash, peeled, seeds removed, cut in 1-1/2” chunks
Olive oil, for drizzling over the squash when oven roasting
kosher salt
freshly ground black pepper
8 oz. sirloin steak, grilled to desired doneness (preferably medium rare, 140-145 degrees F. at the center), sliced thinly across the grain
3-4 cups baby spinach (or substitute baby kale)
2 Tbs. dried cranberries
2 Tbs. golden raisins
1/3 cup toasted chopped walnuts
1 small red onion, thinly sliced into slivers
1/4 cup bleu cheese crumbles
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon minced fresh rosemary (or 1/2 tsp. dried rosemary)