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overhead shot of strawberry steak salad in a large white bowl on gray background
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5 from 8 votes

Strawberry Arugula Salad with Steak & Balsamic Vinaigrette

This delicious salad is packed with fresh berries, almonds, feta and arugula, topped with seared steak, and drizzled with a simple and delicious balsamic vinaigrette! A fast and easy week-night dinner!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: American
Servings: 4
Calories: 506kcal



  • 4 steaks of your choice (Beef tenderloin pictured)
  • steak seasoning (Montreal Steak Spice was used in the photos)
  • 1 tablespoon vegetable oil


  • 6 cups arugula
  • 6 oz raspberries (1 cup)
  • 6 oz blueberries (1 cup)
  • 1 cup strawberries (sliced)
  • ½ cup feta cheese (crumbled)
  • ¼ cup slivered almonds

Balsamic Vinaigrette

  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 3 teaspoons sugar
  • ½ teaspoon Dijon mustard
  • salt and pepper



  • Season steak and allow to sit at room temperature for 5-10 minutes.
  • Heat oil in a cast-iron skillet over medium high heat. Wait until the oil is very hot, it will be shimmering.
  • Add the steak to the pan, do not touch it. Cook for 5 minutes, flip, and cook for another 3 minutes or until internal temperature reaches 130-135°F (for medium rare).
  • Transfer the steak to a plate and allow to rest for 5 minutes before cutting into strips.


  • While the steak rests, combine all salad ingredients in a large bowl.
  • Shake together all vinaigrette ingredients in a small shaker, then pour over the salad and toss to coat evenly.

To Serve

  • Divide the salad into 4 bowls, and top with steak.



The balsamic vinaigrette can be kept in the fridge for up to one week.


Serving: 1/4 batch | Calories: 506kcal | Carbohydrates: 23g | Protein: 23g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 68mg | Sodium: 273mg | Potassium: 567mg | Fiber: 5g | Sugar: 14g | Vitamin A: 840IU | Vitamin C: 40.9mg | Calcium: 187mg | Iron: 3mg