Culinary Corner: Autumn Steak Salad

A tasty and flavor-packed steak salad is always a great dinner option. This one has all the seasonal flavors to make you feel all the fall feels!

5 oz fresh spinach 

1/2 cup craisins 

Strip Steak:

2 strip steaks

2 tablespoons oil 

2 teaspoons kosher salt 

1/8 teaspoon black pepper 

Butternut Squash:

1 bag frozen butternut squash

2 tablespoons oil

2 teaspoons kosher salt

1 teaspoon garlic powder

Crispy Chickpeas:

2 cans chick peas

2 tablespoons oil

1 teaspoon kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika 

1/8 teaspoon black pepper 

Creamy Maple Dressing:

1/3 cup maple syrup

1 tablespoon mayonnaise 

1 tablespoon vinegar 

1 tablespoon olive oil 

1 teaspoon kosher salt

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

In two pans separately combine the ingredients for the butternut squash and the chickpeas. Roast the chickpeas at four hundred twenty-five degrees for forty minutes and the butternut squash for about an hour and a half. 

Coat the strip steak with the oil, salt, black pepper. Broil it under high heat for about five minutes per side. Allow it to rest for ten minutes before thinly slicing. 

Combine all the ingredients for the dressing and shake well until completely incorporated.