Arugula and Spinach Steak Salad with Gorgonzola and Balsamic Vinaigrette

Kick off your new year right with this Arugula and Spinach Steak Salad paired with gorgonzola cheese and a delicious balsamic vinaigrette. This vibrant and nutritious dish combines the robust taste of steak with the peppery notes of arugula and the earthy richness of spinach, creating a delightful fusion that's both satisfying and refreshing.

This delicious recipe is best made when you marinate the steak with the best steak marinade recipe! If you're looking for other delicious steak recipes, give my steak and arugula sandwich recipe a try!

Jump to:

• Ingredients
• How to Make the Salad
• Storing the Salad
• 📖 Recipe

Ingredients

Arugula: Known for its peppery kick, arugula adds a distinct flavor profile to the salad. Rich in vitamins and antioxidants, it not only enhances taste but also boosts nutritional value.

Spinach: Packed with iron and other essential nutrients, spinach complements arugula with its mild, earthy taste. Together, they form a powerhouse of vitamins and minerals, promoting overall well-being.

Steak: Choose a high-quality cut of steak for optimal tenderness and flavor. Marinate the steak using my favorite steak marinade recipe and you won't be able to get enough! I grilled my steak on my Traeger but you're welcome to cook the steak to your liking.

Gorgonzola: This delicious, crumbly bleu cheese fits pairs perfectly in this salad. However, I understand that most people either love or hate bleu cheese. If you're someone who hates it, you may substitute for another cheese such as feta, goat cheese, or even parmesan.

Cherry Tomatoes: I used cherry tomatoes in this recipe. Any type of tomato will work fine though.

Red Onion: Be sure to slice your onion thinly. If you're not a big onion person, you can omit it or substitute for a sweet onion.

Balsamic Vinegar: This gives the dressing the tangy flavor we love!

Olive Oil: This balances the tanginess and makes the dressing nice and smooth.

Garlic Clove: For more flavor.

Honey: This balances the acidity in the dressing and adds some sweetness.

Dijon Mustard: This adds more tanginess to the dressing.

Salt and Pepper: Once again, for more flavor.

How to Make the Salad

Step 1: Wash your arugula and spinach. Either pat dry or use a salad spinner to get any water out of the leaves. Wash and dry and tomatoes.

Step 2: Chop the cherry tomatoes in half and thinly slice the onion.

Step 3: Lay the arugula and spinach onto a plate. Sprinkle the tomatoes, onion, and gorgonzola cheese over the top. Slice the steak and lay over the top.

Step 4: In a jar, combine all ingredients for the balsamic vinaigrette and shake well until completely combined. Drizzle over the salad.

Note: If you prefer, you can combine all of the salad ingredients together in a bowl with a lid and then pour the dressing over the top and shake to completely coat before serving.

Storing the Salad

If you plan to make this salad in advance and then store it, I recommend that you keep the components separated out as much as possible. This will help keep the spinach and arugula leaves from wilting.

Store in an airtight container in the refrigerator for up to 3 days.

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📖 Recipe