Arugula Spinach Salad With Burrata and Steak
If you're looking for a fresh, satisfying meal that's both elegant and easy to make, this arugula spinach salad is one you'll want to keep on repeat. It's a restaurant-quality salad made with tender skillet-seared top sirloin steak, creamy burrata cheese, and a homemade balsamic vinaigrette.
This arugula salad with steak is hearty enough for dinner while still feeling light and refreshing. Whether you're serving it for a weeknight meal, a special date night, or a summer gathering, this arugula salad with burrata is guaranteed to impress.
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✅ Recipe Name: Arugula Spinach Salad with Steak and Burrata
🕒 Ready In: ~40 minutes
👪 Serves: 4
🍽 Calories: 665cal per servings
💪 Protein: top sirloin steak, burrata cheese
🥣 Main Ingredients: arugula, spinach, steak, burrata, balsamic vinaigrette
📖 Dietary Info: High-protein, gluten-free, summer-friendly
⭐ Why You’ll Love It: You’ll love this recipe because it combines juicy steak, creamy burrata, fresh greens, and a homemade balsamic vinaigrette in one satisfying restaurant-style meal.
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Personal Note
I love recipes that feel special but don’t require complicated steps, and this is exactly that. It has the perfect balance of fresh and comforting, making it just as suitable for a casual family dinner as it is for serving friends.
Every time I make it, it reminds me that a simple homemade meal can feel just as special as something you'd order at your favorite restaurant.
It’s one of those salads that feels elegant enough for guests but simple enough for a weeknight dinner.
Hope you like it!
What Makes This Recipe So Special?
This salad stands out because it brings together simple ingredients that complement each other beautifully.
The peppery arugula and mild spinach create the perfect base for tender steak, while the creamy burrata adds richness and the pickled red onions add a bright, tangy contrast.
The homemade balsamic vinaigrette ties everything together, making this more than just a salad—it’s a complete, satisfying meal.
Why You'll Love This Arugula Spinach Salad?
- A hearty salad that's filling enough for dinner.
- Made with simple, fresh ingredients.
- Features tender, buttery top sirloin steak cooked in garlic, rosemary, and butter.
- Creamy burrata adds a rich, luxurious texture.
- Homemade balsamic vinaigrette ties all the flavors together.
- Ready in about 35 minutes.
- Naturally high in protein.
- Perfect for lunch, dinner, entertaining, or summer meals.
Ingredient Notes
- Top Sirloin Steak is a lean, flavorful cut that stays tender when cooked properly. Searing the steak before finishing it with butter, garlic, and rosemary creates incredible flavor while keeping the meat juicy.
- Burrata Cheese - Fresh burrata adds creamy, rich texture to this arugula salad. Tear it open just before serving so the creamy center mixes into the salad.
- Arugula and Baby Spinach - Using both greens creates the perfect salad with arugula and spinach. The peppery bite of arugula pairs beautifully with the mild flavor of baby spinach.
- Cherry Tomatoes - A colorful blend of red, yellow, and orange cherry tomatoes adds sweetness, freshness, and beautiful presentation.
- Pickled Red Onions - Their tangy flavor perfectly balances the richness of the steak and burrata.
- Walnuts - Toast the walnuts for a few minutes to bring out their nutty flavor and add extra crunch.
Homemade Balsamic Vinaigrette
- Olive Oil - Use a good-quality extra virgin olive oil for the best flavor. It creates a smooth, rich base for the vinaigrette.
- Balsamic Vinegar - Choose a quality balsamic vinegar with a slightly sweet, tangy flavor. Aged balsamic adds even more depth to the dressing.
- Dijon Mustard - helps emulsify the vinaigrette, giving it a creamy texture while adding a subtle tang.
- Honey - A touch of honey balances the acidity of the balsamic vinegar without making the dressing overly sweet. Feel free to adjust the amount to suit your taste.
- Garlic - Freshly minced garlic adds a bold, savory flavor that pairs perfectly with the steak and greens. For a milder taste, grate the garlic or use a garlic press.
- Salt and Black Pepper - Season to taste. Salt enhances the flavors, while freshly ground black pepper adds a subtle kick and rounds out the dressing.
How to Make Arugula Spinach Salad with Burrata and Steak?
Step 1
Make the balsamic vinaigrette: Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, garlic, and seasonings until smooth.
Step 2
Cook the steak: Season the top sirloin, sear it in a hot skillet, then finish cooking with butter, garlic, and rosemary until well done. Rest and slice thinly.
Step 3
Prepare the salad: Combine arugula, spinach, cherry tomatoes, walnuts, and pickled red onions in a bowl with ⅔ of the balsamic vinaigrette.
Step 3
Assemble: Toss the greens with balsamic vinaigrette, top with sliced steak and creamy burrata, and finish with freshly cracked black pepper.
Expert Tip
- This arugula spinach salad is perfect for lunch, dinner, holidays, or entertaining.
- Using a colorful mix of cherry tomatoes makes the presentation even more beautiful.
- Fresh burrata should be added just before serving for the best texture.
- The homemade balsamic vinaigrette can be prepared several days ahead.
- Leftover steak is delicious served cold over fresh greens the next day.
- For even more flavor, lightly toast the walnuts before adding them to the salad.
Common Questions
Top sirloin is a great choice for an arugula salad with steak because it is flavorful, tender, and easy to slice. Other options like ribeye, New York strip, or flank steak also work well.
A homemade balsamic vinaigrette pairs beautifully with an arugula salad with burrata because the acidity balances the creamy cheese, juicy steak, and peppery greens.
Allow the steak to rest after cooking and always slice it against the grain. This helps keep each bite tender and juicy.
This hearty arugula spinach salad pairs beautifully with garlic bread, crusty artisan bread, my challah bread, parmesan herb roasted potatoes, cheesy mashed potatoes, or with Latino-infused Fried Plantains.
Storage
Store the greens, steak, burrata, and vinaigrette separately for the best results.
- Steak: 3–4 days
- Salad Greens: Up to 2 days
- Balsamic Vinaigrette: Up to 1 week
- Burrata: Best enjoyed the day it is opened.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @one_sweet_harmony on Instagram and tag me in any of the recipes you make so I can repost them!
Arugula Spinach Salad with Burrata and Steak
Equipment
- Large skillet (cast iron preferred)
- Tongs
- Cutting Board
- Sharp knife
- Large salad bowl
- Small mixing bowl or mason jar (for dressing)
- Whisk
- measuring cups and spoons
- Meat thermometer (recommended)
Ingredients
For the Steak
- 2 pounds top sirloin steak
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon butter
- 2 sprigs rosemary
- 2 cloves of garlic
For the Salad
- 110 g arugula
- 40 g spinach
- 2 cups cherry tomatoes
- 25 g walnuts, chopped
- 30 g pickled red onion
- 5 oz burrata cheese 1 ball of cheese, approx 140g
Homemade Balsamic Vinaigrette
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 2 teaspoon Dijon mustard
- 2-2½ tbsp honey
- 1 clove of garlic
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
Make the Balsamic Vinaigrette
- In a small bowl or mason jar, combine the olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper.¼ cup balsamic vinegar, ¼ cup olive oil, 2 tsp Dijon mustard, 2-2½ tbsp honey, 1 clove of garlic, ¼ tsp salt, ⅛ tsp black pepper
- Whisk until smooth or shake vigorously until the dressing is fully emulsified. Refrigerate while preparing the rest of the salad.
Cook the Steak
- Pat the top sirloin dry with paper towels and season generously on both sides with salt and black pepper.2 pounds top sirloin steak, 1 tsp salt, ½ tsp black pepper
- Place the steak into the hot skillet and sear for about 4 minutes per side until a deep golden crust forms.
- Reduce the heat to medium. Add the butter, garlic, and rosemary.2 tbsp butter, 2 cloves of garlic, 2 sprigs rosemary
- Tilt the skillet slightly and continuously spoon the melted butter over the steak for several minutes while it finishes cooking.
- Cook for 1-2 minutes more each side or until the steak reaches 160°F (71°C) for well done.
- Transfer the steak to a cutting board and allow it to rest for 10 minutes before slicing thinly against the grain.
Assemble the Salad
- In a large serving bowl, combine the arugula, spinach, cherry tomatoes, chopped walnuts, and pickled red onions. Drizzle with about two-thirds of the balsamic vinaigrette and gently toss to coat.110 g arugula, 40 g spinach, 25 g walnuts, chopped, 30 g pickled red onion, 2 cups cherry tomatoes
Finish the Salad
- Arrange the sliced steak over the salad.
- Place the burrata in the center (or tear into large pieces and distribute throughout).5 oz burrata cheese
- Drizzle the remaining vinaigrette over the steak and burrata.
- Finish with freshly chopped parsley and walnuts, then serve immediately.
Notes
- This salad is best assembled just before serving for the freshest flavor and texture.
- If preparing ahead, cook the steak, make the vinaigrette, pickle the onions, and chop the vegetables in advance. Assemble everything right before serving.
- For the best presentation, use a mix of colorful cherry tomatoes and serve the burrata whole before cutting into it at the table.
- A meat thermometer is the easiest way to ensure the steak reaches 160°F (71°C) for a perfectly well-done finish without overcooking.
- Leftover steak is delicious served cold over the salad the next day.
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