Spinach Salad with Steak, onion and date Kebabs with orange and blue cheese on

spinach salad with steak onion and date kebabs with orange and blue cheese

  • Prep Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 entree salads and 1/4 cup dressing 1x


Spinach and arugula salad with beef, onion and date kebobs on top with orange dressing and crumbled blue cheese



  • 1 orange, zested and juiced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced shallot
  • 1 tablespoon red wine vinegar
  • 1 teaspoon coarse kosher salt
  • ¾ teaspoon coarsely ground black pepper
  • 1 teaspoon Dijon mustard
  • 1 pound grass-fed strip steak, cut into 1-inch chunks (about 24 chunks total)
  • 1 medium red onion, cut into 1-inch chunks
  • 6 medjool dates, pitted and cut into quarters
  • 12 cups loosely packed baby spinach and arugula
  • 2 ounces crumbled blue cheese


  1. Puree orange juice, zest, oil, shallot, vinegar salt, pepper, and Dijon in a blender or mini prep food processor. (Alternatively whisk in a bowl.)Reserve ¼ cup dressing and refrigerate. Drizzle the remaining dressing over the steak, onion and dates in a medium bowl and toss to coat.
  2. Preheat grill to medium-high heat. Thread steak, onion and dates onto 8 skewers, alternating. Oil grill rack. Grill skewers, rotating often until the meat is medium rare and the onions and dates are softened, about 8 to 14 minutes.
  3. Divided spinach and arugula among four plates or pasta bowls. Top with the skewers. Drizzle with the reserved dressing (about 1 tablespoon per salad) and top with blue cheese.


Fiber: 4 g. Carbs: 24 g. Protein: 32 g. Sodium: 812 mg. Sugar: 16 g.


  • Serving Size: 1 salad, 2 kebabs and 1 tablespoon dressing
  • Calories: 344
  • Fat: 15

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