Close-up of Autumn Steak Salad, as seen on the Pioneer Woman, season 32.
Recipe courtesy of Ree Drummond

Autumn Steak Salad

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  • Level: Easy
  • Total: 1 hr 20 min (includes resting time)
  • Active: 35 min
  • Yield: 4 servings
Ree thinks strip steak is great for salad. There’s not too much fat, but there is some nice marbling throughout. Ree and her family love to use lemon pepper to season their steaks before cooking for the extra flavor it imparts.





  1. Preheat the oven to 400 degrees F.
  2. Make the dressing: Place the olive oil, syrup, vinegar, mustard, salt, pepper and garlic in a mason jar and secure the lid. Shake vigorously until well combined. Set aside.
  3. For the salad: Place the acorn squash, delicata squash and onion on a sheet pan and drizzle with 2 tablespoons olive oil. Toss to coat, then sprinkle with the sage, salt and pepper. Roast until cooked through and deeply roasted, 25 to 35 minutes.
  4. Preheat a grill or grill pan on medium-high heat. Drizzle the steaks with the remaining 2 tablespoons olive oil and sprinkle with the lemon pepper seasoning. Grill the steaks to your preferred doneness, about 3 minutes per side for a perfect medium-rare. Remove the steaks to a cutting board and allow to rest for about 10 minutes before slicing on a diagonal.
  5. Remove the squash from the oven. Transfer the acorn squash to a cutting board. Cut into 1/2-inch pieces.
  6. Arrange the greens on a large board or platter. Cluster the slices of steak, squash and onions. Tear the goat cheese into large chunks and place around the board. Sprinkle over the candied walnuts. Shake the dressing to re-incorporate. Drizzle part of the dressing over the board and serve the remainder on the side.