Arugula Steak Salad with Bleu Cheese and Popped Einkorn
Posted January 28, 2016 by Julie Koyle
Ready Time 0 min Servings: 3-4


  • 1/2 cup Popped Einkorn Berries
  • 1/2 head Green Leaf Lettuce
  • 1 cup Spinach
  • 2 cups Arugula
  • 2 Tomatoes Chopped
  • 3-4 Rings of Purple Onion Sliced
  • 1/2 pound Steak Strips
  • 1/2 cup Bleu Cheese Crumbled
  • 1/4 cup Balsamic Reduction

Popped Einkorn

  • 1/2 cup Einkorn Berries
  • 2 tablespoons Coconut Oil
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Real Salt
  • 1/8 teaspoon Pepper


1. Pop Einkorn. Put einkorn berries in frying pan with coconut oil on medium low. Caution: DSC00789Einkorn berries are small and pop more quickly than popcorn so they burn quickly as well. It’s helpful to continually move them around. Also, keep in mind that, while the popping is audible, it is quieter than popcorn and can be mistaken for sizzling at first. When they are popped they will look like this. Watch for the split down the middle and the crunchy texture. 2. Set aside to let cool. 3. Cook steak strips in frying pan with a little balsamic reduction. 4. Assemble Salad ingredients and add steak and popped einkorn. Top with balsamic reduction. We buy Nampa Valley Grand Reserve Balsamic Vinegar because it already has the consistency of a reduction with no work! DSC00799 DSC00802