Ingredients
Salad
- 60 g baby spinach leaves
- 80 g brie cheese
- 1 apple, thinly sliced
- 10 fresh raspberries
- 50 g pecans
Dressing
- 3 tbsp raspberry jam
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/3 tsp salt
Instructions
- Prepare the dressing: In a small bowl, whisk together raspberry jam, olive oil, balsamic vinegar, and salt until smooth and well combined to create a sweet and tangy dressing.
- Assemble the salad base: Place the baby spinach leaves in a large salad bowl and evenly distribute the thinly sliced apple over the greens.
- Add brie cheese: Cut the brie into bite-sized pieces or thin slices and scatter them over the salad for a creamy texture and mild flavor contrast.
- Add raspberries and pecans: Gently sprinkle fresh raspberries and pecans on top of the salad to add bursts of tartness and a crunchy element.
- Toss and serve: Drizzle the raspberry dressing over the salad, toss gently to evenly coat all ingredients, and serve immediately to enjoy the fresh flavors and textures.
Notes
- Use a crisp apple variety such as Granny Smith or Honeycrisp for the best texture and flavor contrast.
- You can toast the pecans lightly in a dry pan for enhanced nuttiness.
- This salad is best served fresh to prevent the spinach and apples from wilting.
- For a vegan version, substitute brie with a plant-based cheese alternative.
- Adjust the amount of raspberry jam in the dressing to taste, depending on desired sweetness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
