Recipe Library
Spinach Salad with Steak & Blueberries
Juicy slices of seared steak rest over tender baby spinach, mingling with sweet blueberries and toasted walnuts. A fruity blueberry walnut vinaigrette coats every bite, while creamy feta adds a tangy finish.
- Total
- 26 min
- Prep
- 15 min
- Cook
- 11 min
- Serves
- 4
Nutrition per Serving
- Calories
- 390
- Protein
- 29g
- Carbs
- 11g
- Fat
- 26g
- Fiber
- 3g
- Sugar
- 6g
- Sodium
- 475mg
Ingredients
- 1 cup fresh blueberries, divided
- 1/2 cup chopped walnuts, toasted (see Tips)
- 3 tablespoons fruity vinegar, such as raspberry vinegar
- 1 tablespoon minced shallot
- 1 teaspoon sugar
- 1/2 teaspoon salt, divided
- 3 tablespoons walnut oil or canola oil
- 1 pound sirloin steak or strip steak (1-1 1/4 inches thick), trimmed
- 1/2 teaspoon freshly ground pepper
- 8 cups baby spinach
- 1/4 cup crumbled feta cheese
Instructions
- Preheat grill to medium.
- Pulse 1/4 cup blueberries, 1/4 cup walnuts, vinegar, shallot, sugar and 1/4 teaspoon salt in a food processor to form a chunky paste. With the motor running, add oil until incorporated. Transfer the dressing to a large bowl.
- Sprinkle steak with pepper and the remaining 1/4 teaspoon salt. Oil the grill rack (see Tips). Grill the steak about 5 minutes per side for medium-rare, 6 minutes per side for medium. Let rest on a clean cutting board for 5 minutes.
- Add spinach to the bowl with the dressing; toss to coat. Divide the spinach among 4 plates. Thinly slice the steak crosswise. Top the spinach with the steak, feta and the remaining blueberries and walnuts.