Ingredients
- 1 (11-oz.) pkg. peeled diced butternut squash
- Cooking spray
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 (8-oz.) sirloin steak
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon minced fresh rosemary
- 1 (5-oz.) pkg. baby spinach
- 1/4 cup dried cranberries
- 1/4 cup toasted hazelnuts, coarsely chopped
- 1 small shallot, thinly sliced
- 1 ounce blue cheese, crumbled (about 1/4 cup)
How to Make It
Preheat oven to 425°F.
Arrange butternut squash in a single layer on a rimmed baking sheet; coat with cooking spray. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 425°F for 15 minutes or until browned, stirring once halfway through cooking.
Heat a medium skillet over medium-high. Coat pan with cooking spray. Sprinkle steak with 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 10 minutes. Cut steak across the grain into thin slices.
Combine remaining 1/4 teaspoon salt, olive oil, vinegar, and rosemary in a small bowl, stirring with a whisk. Arrange spinach on a platter; top with butternut squash, cranberries, and steak. Sprinkle with hazelnuts and shallot. Drizzle vinegar mixture over top. Sprinkle with cheese.
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