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.
Apple Cider Vinaigrette:
- 1 teaspoon Diced Shallot
- 3 tablespoon Apple Cider Vinegar
- 1 tablespoon Dijon Mustard
- 2 teaspoon Honey
- ¼ cup Extra Virgin Olive Oil (or use your favorite oil)
- Pinch of Salt and Pepper
- ½ cup Pecan halves (see note)
- 8 oz Baby Kale (sub baby spinach)
- 4 oz Brie Cheese, cubed
- ½ 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