Apple, Brie and Pecan Salad
This salad is the perfect mix of fall flavors - tart from apples, crunch from toasted pecans, and a creamy rich flavor from brie.
Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Course: Salad
Keyword: apple recipe, apple salad, easy recipe ideas, Entree Salad, fall, fall recipe, fall salad
Servings: 6
Author: Jess Smith via Inquiring Chef
Cost: $8.00
Apple Cider Vinaigrette:
- 1 teaspoon Diced Shallot
- 3 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Dijon Mustard
- 2 teaspoons Honey
- 1/4 cup Extra Virgin Olive Oil (or use your favorite oil)
- Pinch of Salt and Pepper
Salad:
- 1/2 cup Pecan halves (see note)
- 8 ounces Baby Kale (sub baby spinach)
- 4 ounces Brie Cheese, cubed
- 1/2 cup Dried Cranberries
- 1 Apples, chopped (I like a crisp, slightly tart variety like Honeycrisp, Gala, or Granny Smith)
Preheat oven to 275°F / 135°C.
Spread pecans out on a sheet pan and toast for 15 minutes, shaking the pan halfway through roasting.
While pecans roast, make vinaigrette by combining shallot, vinegar, mustard, and honey in a small bowl. Add olive oil while whisking until the vinaigrette is smooth. Season with a pinch of salt and black pepper. (Note: Alternatively, for a very smooth vinaigrette, you can combine all vinaigrette ingredients and blend them with an immersion blender. This is my preferred method.)
Just before serving, combine roasted pecans, baby kale, brie, cranberries, and apples in a large salad bowl. Add vinaigrette until salad is dressed to your liking. Toss well.
Calories: 281kcal | Carbohydrates: 19g | Protein: 7g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 163mg | Potassium: 284mg | Fiber: 2g | Sugar: 12g | Vitamin A: 3904IU | Vitamin C: 47mg | Calcium: 100mg | Iron: 1mg