Skip to main content
    Thrive On

    Spinach Salad with Steak & Blueberries

    Low SodiumLow PotassiumHigh Protein Diabetes-FriendlyEgg-FreeNo ShellfishGluten-FreeAmericanBeefDinnerSalad
    4 servings, about 2 cups each
    Active time: 30 minutes
    Total time: 30 minutes

    Nutrition Per Serving

    • Calories390 cal
    • Total Fat26.2 g
    • Saturated Fat4.6 g
    • Cholesterol1 mg
    • Sodium475 mg
    • Carbohydrate Total11.1 g
    • Protein29.2 g
    • Phosphorus322 mg
    • Potassium745 mg
    • Fiber3.4 g
    • Calcium134 mg

    Ingredients

    • 1 cup fresh blueberries, divided
    • ½ cup chopped walnuts, toasted
    • 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 (1-1 1/4 inches thick), trimmed
    • ½ teaspoon freshly ground pepper
    • 8 cups baby spinach
    • ¼ cup crumbled feta cheese

    Description

    Combine steak, walnuts, blueberries and feta cheese in this simple salad and you have yourself a healthy and satisfying supper.

    Directions

    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. 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.

    Tips

    • Tip: 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.)
    • Tip: 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.
    © Meredith Operations Corporation. All rights reserved. Used with permission.