My friend Susanna, who has perpetual leftovers, has been regaling me with stories of the wonderful dinners she has been enjoying with all the leftover steak from this weekend. It really gave me a hankering for a good steak salad. A lot of steak salads will be more southwestern (read charred bacon and corn, avocado, red onion) and, to be honest, at first I wanted to go that route – I even bought an avocado. Then I started feeling the need for a more comforting salad and picked up some butternut squash, just in case. Two days after the intended date, I created this manly out of stuff I already had minus the steak which I had purchased Monday; if you do not have any steak (fresh, leftover, or frozen) feel free to use chicken or crispy pancetta. You can throw whatever you have in here (I would have used spinach and arugula but ran out). This salad is hearty, healthy, tasty, comforting, and just darn good for winter. I added about a fourth-cup of garlicky bulgar, quinoa, and wild rice for some extra substance and because it was in the pantry – feel free to leave out (it is perfectly wonderful either way).

Note: This is a great weeknight dinner for the busy mom. It is high in nutrition, has great flavor, is very easy to make, and is healthy.  All in under thirty minutes.

Wintery Steak Salad

Serves Three

Half pound skirt steak (marinated as desired – I use Montreal, S & P, and Worcestershire)
One or more recipes Roasted Butternut Squash
One-half Gala Apple, sliced thinly
Small amount of Goat Cheese or other good soft cheese
Five cups Arugula, squeezed with a bit of lemon
One-Third cup basil pesto, mixed with one to two tablespoons red-wine or raspberry vinegar (to taste) and a dash of lemon
Fresh Cracked Pepper
Near East Whole Grain Blend Garlic (optional)

Prepare butternut squash and Whole Grain blend (if using) according to instructions. Marinate steak and allow to come to room temperature before cooking. Prepare the dressing whilst everything is cooking. Over a medium-high heat a bit of olive oil. Once hot, cook the steak for about four minutes on each side. Adjust cooking time to desired doneness and thickness of the meat; you will want to sear the meat to brown and caramelize the outside and keep the inside juicy – I like my steak mooing so I cook it accordingly (and give D the end pieces since he likes it more done). When the meat is cooked, remove to a cutting board and allow to rest for five minutes. In this time, divide arugula, butternut squash (inclusive of garlic and shallots), apples, cheese, and rice among three plates (or two plates and a Tupperware). Cut steak against the grain into thin slices or cubes and add to the salad. Dress as desired and crack black pepper to taste. Mix well and enjoy.