Spinach Salad with Steak & Blueberries

14 Reviews
From: EatingWell Magazine July/August 2010

Combine steak, walnuts, blueberries and feta cheese in this simple salad and you have yourself a healthy and satisfying supper. Serve with grilled baguette and a glass of rosé.

Ingredients 4 servings

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  • 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

Preparation

  • Active

  • Ready In

  1. Preheat grill to medium.
  2. 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.
  3. 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.
  4. 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.
  • Make Ahead Tip:
  • Tips: To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  • To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 390 calories; 26 g fat(5 g sat); 3 g fiber; 11 g carbohydrates; 29 g protein; 136 mcg folate; 68 mg cholesterol; 6 g sugars; 0 g added sugars; 5723 IU vitamin A; 21 mg vitamin C; 134 mg calcium; 4 mg iron; 475 mg sodium; 745 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 3 lean meat, 4 fat

Reviews 14

July 11, 2012
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By: carolinedudley07
This recipe is very simple, not very time consuming, and perfect easy for amatures such as myself! I made this for my family about a month agoband we have had it two more times since! It tastes amazing, has a lot of depth in flavor and texture. It looks very fancy but in reality it is very. simple to make. and delicious to eat!! My strictly carnivorous dad LOVES to eat this dish and he is always suggesting making it again. I highly recommend this dish to everyone!
November 11, 2011
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By: sam
Surprisingly Very Good! This salad was wonderful! My husband and I absolutely loved it. We loved the texture of the walnuts and the flavor of the feta and blue berries. The dressing was amazing! Great flavors all around. We were worried we would still be hungry but we weren't! Changes I made: based on the reviews of others, I only added 1 tbsp of vinegar (I used a pomegranate flavored balsamic), I used a container of blue berries in fruit juice, as blue berries aren't in season, and drained the fruit juice - it was about .75 cents at the grocery store. I didn't have any shallots, so I used 1 white boiler onion. I highly recommend this recipe, especially if you like spinach. I thought the 1 tbsp of vinegar was just fine, nothing about the recipe I would change. Pros: SO EASY!
March 10, 2011
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By: West Vancouver foodie
Superlative! There is no other way to describe this - a fantastic (not to mention quick) recipe. The only change I made was to use mixed field greens instead of spinach (because of what I had on hand). This recipe is going in the rotation.
February 22, 2011
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By: katetallerday
Great Recipe! I used apple cider vinegar and left out the feta. Tasted great, a crowd pleaser!
November 09, 2010
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By: signalflags
Yummy. Used leftover filet. Everyone enjoyed it. I think gorgonzola would be a delicious alternative to the mild flavored feta.
October 17, 2010
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By: Bethany
Amazing! I'm not a huge fan of red meat so I think in the future I would not necessarily include it, but the taste of the steak with the sweet dressing is surprisingly great. I also used raspberries instead of blueberries solely for cost savings, and I used gorgonzola as I love it. I'm sure feta would have bee great, too. This might become a new dinner staple, as it is so quick and easy (and healthy!).
August 29, 2010
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By: EatingWell User
I make this salad with a few substitutions. I enjoy steak with gorgonzola (instead of the feta) and the fruit can be apples, seedless grapes or whatever is local and in season. The vinegrette can be a redwine.
July 31, 2010
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By: EatingWell User
Outstanding recipe. Planning on serving it to company next weekend.
July 23, 2010
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By: shevail
Excellent..Making it again tonight with leftover steak. A favorite with my family.