Blueberries, feta and nuts add sweet, salt and crunchy notes to this delicious, summery spinach salad. (Ken Burris / EatingWell)
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.
Spinach Salad with Steak and Blueberries
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 to 1 ¼ inches thick), trimmed
½ teaspoon freshly ground pepper
8 cups baby spinach
¼ cup crumbled feta cheese
Preheat grill to medium.
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.
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.
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. Serves 4.
Recipe 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.)
Per serving: 392 calories; 26 g fat (5 g saturated fat; 60 percent calories from fat); 11 g carbohydrates; 0 g added sugar; 68 mg cholesterol; 494 mg sodium; 29 g protein; 3 g fiber.