Apple Brie Salad with Raspberries and Pecans

Here’s an Apple Brie salad with pecans and fresh raspberries. A base of baby spinach leaves dressed with a sweet raspberry vinaigrette topped with sliced apples, cubed brie, pecans and fresh raspberries. Perfect either as a side dish or, why not, as a smaller main.

Salads with apples and pecans may sound like fall recipes, but such a salad can be a delightful meal option for the summer, too. In the end, any meal that is served cold, filled with fresh fruit and cheese is always a good option in the summer to me. Moreover, the addition of fresh raspberries and a raspberry vinaigrette gives this salad a summer touch.

Unless seasonality is an issue and ingredient availability is limited, I really recommend fresh raspberries in apple brie salad. They provide that tart bite, pair with the dressing, and make the salad look just gorgeous.

Apple brie salad with raspberries and pecans.

The ingredients

For detailed quantities see the recipe card at the bottom of this post. The recipe shows quantities in metrics, but you can convert them to the US system in the recipe card.

The ingredients needed for this salad.

For best results I recommend using fresh raspberries, however if they are not available during the winter you can use frozen. Let them lightly thaw, but eat the salad before they are thawed completely or they may get mushy.

Apple brie salad with raspberries step by step

  • Combine the raspberry jam, olive oil, balsamic vinegar and salt in a small jar. Close the lid tightly and shake for 15 seconds to emulsify and dissolve the salt. Pour the dressing through a fine mesh sieve to separate the seeds. Discard seeds.
  • Add the baby spinach leaves to a bowl, pour the dressing over and toss to distribute.
  • Top the salad with the pecans. Thinly slice the apple and place over the salad. Dice the brie and place in between apple slices. Lastly, top with fresh raspberries.

Final step: topping salad with the rest of the ingredients.

Recipe tips

For best results, the salad should be assembled right before serving. If you need to make ahead, prep all the toppings, but keep separated until it’s time to serve. Keep in mind that some of the main ingredients are rather sensitive, so you may want to wait until the last minute to chop: apple slices brown and brie bits will stick back together.

Baby spinach leaves are quite sturdy and last dressed longer than other salad types like iceberg. However, particularly thin baby leaves may turn mushy after more than a day. For a crispy salad toss with the dressing earliest 2-3 hours before consumption.

Only dress the leaves and place the other ingredients on top. This salad has very flavourful toppings that don’t need to be tossed with the dressing. Making this salad is ridiculously easy! And the result is very pretty. A pretty side dish.

More salads with fruit

I love adding fruit to my chopped salads! Fruits are a great way to incorporate something sweet and colourful. Depending on what kind of veggies you’re using in your salad, there’s often a fruit or two you can add to the mix.

Here are some more recipes to inspire your next salads with fruits:

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Apple brie and raspberry salad in a white bowl.
5 from 1 vote
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Apple Brie Salad with pecans and Raspberries

A baby spinach base dressed with raspberry vinaigrette and topped with fresh apple and raspberries, pecans and cubed brie cheese.

Course Salad
Cuisine American
Keyword apple cheese salad, apple salad, salad with fruit
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 people
Calories 580 kcal
Author Eva | Electric Blue Food

Ingredients

  • 60 g baby spinach leaves
  • 80 g brie cheese
  • 1 apple
  • 3 tbsp raspberry jam
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1/3 tsp salt
  • 50 g pecans
  • 10 raspberries

Instructions

  1. Combine the raspberry jam, olive oil, balsamic vinegar and salt in a small jar. Close the lid tightly and shake for 15 seconds to emulsify and dissolve the salt. Pour the dressing through a fine mesh sieve to separate the seeds. Discard seeds.

  2. Add the baby spinach leaves to a bowl, pour the dressing over and toss to distribute. Top the salad with the pecans. Thinly slice the apple and place over the salad. Dice the brie and place in between apple slices. Lastly, top with fresh raspberries.

Recipe Notes

The suggested serving size is intended if the salad is served as a side dish. As a main it will serve as 1 portion. Please notice that the nutritional information provided is made by an online calculator and meant to be used as a guideline only.

Nutrition Facts
Apple Brie Salad with pecans and Raspberries
Amount Per Serving
Calories 580 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 10g63%
Cholesterol 40mg13%
Sodium 676mg29%
Potassium 475mg14%
Carbohydrates 41g14%
Fiber 6g25%
Sugar 27g30%
Protein 12g24%
Vitamin A 3116IU62%
Vitamin C 18mg22%
Calcium 137mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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2 Comments

  1. ashok August 25, 2021 at 05:39

    5 stars
    Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

    Reply
    1. Eva August 25, 2021 at 11:41

      You’re welcome! Glad your family liked it!

      Reply

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