Bison Steak Salad with Fall Squash

Serves: 2

Time: 40 minutes


1 Bison Steak
Steak Rub – or just salt and pepper
5 cups Spring Mix Salad
½ Jicama, chopped
1 avocado
1 delicata squash, de-seeded and chopped
1 beet, peeled and chopped
1 red onion, sliced
1 Tbsp avocado oil
Salt and Pepper to taste
4 Tbsp Balsamic Dressing


Chop onions, beets, and squash. Toss in avocado oil, salt and pepper and roast for 40 minutes at 400 degrees.

Heat a cast-iron pan over medium high heat with avocado oil. Dry rub the Bison Steak with salt and pepper. Sear and cover in the cast iron pan, 5 minutes each side or to medium well.

In a medium bowl toss salad mix with jicama, and top with avocado.

Layer the roasted root vegetables, salad and steak. Drizzle with balsamic dressing.

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