Jackson’s–Inspired Steak Salad with Blue Cheese Vinaigrette
A restaurant-inspired salad that’s balanced, satisfying, and simple to make.
This salad was inspired by a meal I had at Jackson’s in Bend, Oregon. It was one of those dishes that felt both indulgent and fresh at the same time. Perfectly cooked steak, crisp greens, tart apple, a little blue cheese, and just enough sweetness from candied walnuts to pull everything together. It stuck with me after the trip, so I had to recreate it at home.
This version stays true to what I loved about it, with a lighter blue cheese vinaigrette built on Greek yogurt so it’s still creamy and flavorful without being heavy. It’s the kind of meal that feels restaurant-level, but is so doable at home.
It also pairs beautifully with a glass of Avaline Organic Cabernet Sauvignon
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