Spinach Salad with Steak & Blueberries

  • 1 cup fresh blueberries—divided
  • 1/2 cup chopped walnuts—toasted (see tips)
  • 3 Tablespoons fruity vinegar, such as raspberry
  • 1 Tablespoon minced shallot or green onion
  • 1 teaspoon sugar
  • 1/2 teaspoon salt—divided
  • 3 Tablespoons walnut oil or canola oil
  • 1 pound sirloin or strip steak (trimmed and cut 1-1 1/4 inches thick)
  • 1/2 teaspoon freshly ground pepper
  • 8 cups baby spinach
  • 1/2 cup crumbled feta cheese
  1. Preheat the Grill to Medium
  2. Pulse 1/2 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 blended.  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 4 minutes per side for medium rare, 6 minutes per side for medium.  Let rest on a clean cutting board for 5 minutes.
  4. Add the spinach to the bowl with the dressing; toss to coat.  Divide the spinach among the 4 plates.  Thinly slice steak crosswise.  Top the spinach with steak, feta, and remaining blueberries and walnuts.


  • 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).

Nutrients Per Serving: Calories 390, Protein 29g, Carbohydrate 11g, Total Fat 26g, Fiber 3mg, Cholesterol 68mg, Sodium 475mg 

Source: www.EatingWell.com