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Spinach Salad with Steak & Blueberries

  • 30 m
  • 30 m
EatingWell Test Kitchen
“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.”


    • 1 cup fresh blueberries, divided
    • ½ cup chopped walnuts, toasted (see Tips)
    • 3 tablespoons fruity vinegar, such as raspberry vinegar
    • 1 tablespoon minced shallot
    • 1 teaspoon sugar
    • ½ teaspoon salt, divided
    • 3 tablespoons walnut oil or canola oil
    • 1 pound sirloin steak or strip steak (1-1¼ inches thick), trimmed
    • ½ teaspoon freshly ground pepper
    • 8 cups baby spinach
    • ¼ cup crumbled feta cheese


  • 1 Preheat grill to medium.
  • 2 Pulse ¼ cup blueberries, ¼ cup walnuts, vinegar, shallot, sugar and ¼ 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 ¼ 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.)
ALL RIGHTS RESERVED © 2018 Printed From 2/21/2018