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Spinach Salad with Steak & Blueberries


What You Need

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


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. 3) Transfer the dressing to a large bowl.

4) Sprinkle steak with pepper and the remaining 1/4 teaspoon salt. Oil the grill rack (see Tips).

5) Grill the steak about 5 minutes per side for medium-rare, 6 minutes per side for medium.

6) Let rest on acleancutting board for 5 minutes.

7) 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.

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