Large salads combine the finest qualities of many foods: a large amount of flavour, lots of veggies, and protein. When do they have a seasonal inspiration? Better still
This earthy autumn recipe is so delicious right now. A salad supper of seared steak, crisp veggies, and tangy mustard vinaigrette is ideal.
Three servings
Thirty minutes for preparation
90-minute cooking time
Components:
Cubed Butternut Squash, three cups
One large delicata squash, cut into rings after the seeds have been removed (approximately 1.5–2 cups)
One head of chopped cauliflower
One pound of halved Brussels sprouts
1 tablespoon of freshly chopped rosemary
four grated garlic cloves
Chopped Lacinato Kale, 3 cups
1/4 cup Olive Oil or Avocado Oil from Primal Kitchen®
Add the salt and pepper.
One medium apple, thinly cut and quartered
Beef:
One pound of tri-tip steak (you can also use another cut, such as skirt, sirloin, etc.)
Primal Kitchen Avocado Oil, 1 tablespoon
Half a tablespoon red wine vinegar
two grated garlic cloves
Add the salt and pepper.
Getting dressed:
Three tablespoons of olive oil
Apple cider vinegar, 2.5 tablespoons
1 to 1.5 tsp. Primal Kitchen Dijon Mustard with Spices
one grated garlic clove
One teaspoon honey, optional
Add the salt and pepper.
Guidelines:
Set the oven temperature to 375 degrees Fahrenheit. Add a pinch of salt and pepper along with 1.5 tablespoons of avocado oil to the delicata and butternut squash. Arrange the squash pieces in a single layer on a sheet pan coated with parchment paper. cook the squash for twenty minutes, then turn it over and continue to cook for twenty more minutes, or until it is beautifully roasted.
Add a sprinkling of salt and pepper, rosemary, garlic, and 1.5 tablespoons of oil to the cauliflower florets and Brussels sprouts. Place the sliced side down on a sheet pan covered with parchment paper. Roast the Brussels sprouts for 20 minutes, or until the undersides are golden. Then, turn them over and continue roasting for a further 10 minutes, or until they are soft.
After rubbing the chopped kale with the remaining tablespoon of oil and a dash of salt, spread it out on a sheet pan. Roast for ten to fifteen minutes.
Place the cauliflower onto a separate baking sheet and bake it for 20 minutes. Shake or turn the florets, then keep roasting until they are soft and golden.
Set aside 15 to 20 minutes for the oven to pre-heat a seasoned cast-iron pan. Mix the red wine vinegar, avocado oil, salt, and pepper in a small bowl. After tossing the steak into the sauce, let it marinate for roughly ten minutes.
After the pan is extremely hot, set it over a medium heat source. Sear the steak for one to two minutes on each side after adding it. Once the pan reaches the internal temperature you have set (125 degrees for rare, 135 degrees for medium-rare, or 145 degrees for medium), transfer it to the oven and continue cooking. Before slicing, take the steak out of the pan and give it ten minutes to rest.
Combine all dressing ingredients in a bowl and whisk to combine; season with salt and pepper.
In a large bowl, combine all of the roasted vegetables. Drizzle the dressing over the apple slices and steak slices.
Nutrition facts for per serving (half of the recipe):
618 calories
Carbs total: 48 grammes
35 grammes of nett carbohydrates
35 grammes of fat
35 grammes of protein