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Apple brie and raspberry salad in a white bowl.

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 580kcal
Author Eva | Electric Blue Food


  • 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


  • 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.


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.


Calories: 580kcal | Carbohydrates: 41g | Protein: 12g | Fat: 43g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 676mg | Potassium: 475mg | Fiber: 6g | Sugar: 27g | Vitamin A: 3116IU | Vitamin C: 18mg | Calcium: 137mg | Iron: 2mg