Name: Grilled Steak and Roasted Squash Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Top Sirloin Steak; 1 cup cubed Butternut Squash; 2 cups Arugula; 2 tbsp Pomegranate Seeds; 1 tsp Extra Virgin Olive Oil; 1 tbsp Balsamic Vinegar

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Roasted Squash Salad

Grilled sirloin steak and roasted butternut squash over peppery arugula, topped with tart pomegranate seeds and a zesty balsamic glaze.

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NUTRITION

Protein

29g

Fat

15.8g

Carbs

26.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Top Sirloin Steak

1 cup cubed Butternut Squash

2 cups Arugula

2 tbsp Pomegranate Seeds

1 tsp Extra Virgin Olive Oil

1 tbsp Balsamic Vinegar

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the cubed butternut squash with a light spray of oil and a pinch of salt, then roast for 20-25 minutes until tender and slightly caramelized.
3
Season the sirloin steak with salt, pepper, and garlic powder.
4
Grill the steak over medium-high heat for 4-5 minutes per side, or until it reaches your desired level of doneness.
5
Remove the steak from the grill and let it rest for 5 minutes before slicing it thinly against the grain.
6
In a large bowl, combine the arugula and roasted squash.
7
Whisk together the olive oil and balsamic vinegar to create a light dressing.
8
Toss the salad with the dressing, top with the sliced steak and pomegranate seeds, and serve immediately.