Steak & spinach salad with goat cheese and caramelized onions is a healthy, flavorful meal that’s easy to prepare and perfect for a satisfying lunch or dinner.
Baby spinach provides a fresh, slightly peppery base topped with juicy, perfectly cooked steak. Sweet, deeply flavored caramelized onions complement the meat, while toasted cashews add crunch. Shredded beet brings earthy sweetness and vibrant color, and crumbled goat cheese lends a tangy creaminess. The salad is finished with a simple homemade honey mustard dressing that ties all the flavors together.
The caramelized onions take about 10–15 minutes to cook; don’t rush them. Cooked low and slow, they become sweet and richly flavored. While the onions soften, you can grate the beet and whisk together the honey mustard dressing.
A quick tip: be careful when grating beets—they can splatter and stain light clothing. Wear an apron and sleeves you don’t mind getting splashed, or take extra care while grating. The bright color and flavor they add are worth the small risk.
Follow these steps for a delicious steak and spinach salad that’s balanced, colorful, and full of contrasting textures.
Steak & Spinach Salad with Goat Cheese and Caramelized Onions
Description
Steak & spinach salad with goat cheese and caramelized onions is a healthy meal that is bursting with flavor.
Ingredients
- 1/2 cup chopped cashews
- 3 cups baby spinach, washed and dried
- 2 tablespoons grapeseed oil
- 1 steak, your favorite cut
- 1 large white onion, sliced
- Pinch of salt
- 1 beet, peeled and grated
- 1 slightly under-ripe pear, cored and sliced
- Goat cheese, crumbled
- For the Honey Mustard Salad Dressing:
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 3–4 tablespoons extra virgin olive oil
- Salt & pepper to taste
Instructions
- Heat a large skillet over medium-low heat. Add the chopped cashews and toast for 3–4 minutes until fragrant, tossing frequently to prevent burning. Remove the cashews and set aside.
- Increase the skillet heat to medium-high and add the grapeseed oil. Heat for about 1 minute, then add the steak. Cook approximately 4 minutes per side, or until the steak reaches your preferred doneness. Remove the steak and set aside to rest.
- Add the sliced onion to the same skillet with 1/2 teaspoon salt. Cook over medium-low heat for 10–15 minutes, stirring occasionally, until the onions reduce in volume and turn a light brown and sweet. Be patient—proper caramelization makes a big difference.
- While the onions cook, arrange the spinach on two plates. Peel and grate the beet, then place the shredded beet on one side of the spinach. Arrange slices of pear on the other side.
- Slice the rested steak and place the slices across the center of the spinach. Spoon the caramelized onions beside the steak. Sprinkle toasted cashews and crumbled goat cheese over the salad.
- To make the honey mustard dressing, whisk together the Dijon mustard and honey. Slowly stream in the olive oil while whisking to emulsify. Season with salt and pepper to taste. The dressing should be thick, sweet, and tangy—adjust proportions to your preference.