Apple Brie Salad with pecans and Raspberries

Apple brie and raspberry salad in a white bowl.

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 people

Calories 580kcal

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

Metric - US Customary

Instructions

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.

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