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apple brie and pecan salad in a white bowl
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4.75 from 4 votes

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 mins
Cook Time15 mins
Total Time35 mins
Course: Salad
Keyword: apple recipe, apple salad, fall recipe, fall salad
Servings: 6
Calories: 281kcal
Author: Jess Smith via Inquiring Chef
Cost: $8.00


  • Mixing Bowl
  • sheet pan


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.


Pecans - For a little something extra, try using Sweet and Spicy Candied Pecans in the salad instead of regular roasted pecans.


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