Description
Steak & spinach salad with goat cheese and caramelized onions is a healthy meal that is bursting with flavor!
Ingredients
Units
Scale
- 1/2 cup chopped cashews
- 3 cups of baby spinach, washed and dried
- 2 tablespoons of grapeseed oil
- 1 steak, your favorite cut
- 1 large while onion, sliced
- Pinch of salt
- 1 beet
- 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, toast for 3 to 4 minutes, just until the cashews become fragrant. Make sure to give them a few tosses so they don’t burn. Remove the cashews and set aside.
- Using the same skillet turn the heat up to medium-high, add the oil, allow to heat for 1 minute. Add the steak. Cook for 4 minutes on each side, or until the steak reaches desired doneness. Remove the steak from the skillet and set aside.
- Add the sliced onions. Add ½ teaspoon of salt. Allow to cook on medium-low heat for about 10 to 15 minutes, stirring occasionally. The onions will reduce to about half the size and turn a light brown color. They will be sweet and rich, yum!
- Meanwhile arrange the spinach onto 2 plates. Peel the beet. Get out a box grater and grate the beet. I used about half of the beet, but I could have used more. Place the shredded beet on one half of the spinach.
- Slice the steak and arrange it in the middle of the bed of spinach. Add the caramelized onions on the other side of the steak. Arrange the sliced pear. Sprinkle with toasted cashews and goat cheese.
- For the Honey Mustard Salad Dressing whisk together the mustard and honey. Slowly stream in the olive oil as you whisk. Mix in salt and pepper to taste. The end result should be a thick, sweet and tangy dressing.
