This Spinach Salad with Apples and Brie is not only quick and easy but incredibly delicious with just the right mix of flavors.
I think once you try this Spinach Salad with Apples and Brie, you’ll make it again and again. Why? Because this salad is super easy, is ready in all it’s melty-cheese deliciousness in under 10 minutes and especially because the flavors all combine beautifully together.
And when you plate it, it’s absolutely beautiful. Deep green, red and white. Plus it has a wonderful combination of tastes and textures from the slightly bitter soft texture of spinach, the tang of vinegar, the sweetness of honey, the creaminess of the melted Brie and finally to the crunchiness of the walnuts and toast. Perfect balance.
Ingredients for Spinach Salad with Apples and Brie
- French baguette: For crunchiness
- Butter: Just a light schmear for flavor
- Brie: For rich creaminess
- Honey: For sweetness
- Walnuts: For extra crunch
- Baby Spinach: For health
- Olive oil: For additional health
- Balsamic vinegar : For a tangy, rich taste
- Salt: Just a bit
- Pepper: For a touch of spicy heat
- Fuji Apple: This bright red, sweet and crunchy apple combines wonderfully with the creamy Brie
How to Make Spinach Salad with Apples and Brie
First, preheat your oven to 350.
Next, slice a small baguette into 6 slices, each about 1/2” thick. Lightly butter each slice and place then in a baking sheet. Bake for 5-7 minutes until they just slightly crisp.
Place the spinach in a large bowl. Then in a separate bowl whisk olive oil, the balsamic vinegar, salt and pepper together. Pour over the spinach and toss until lightly coated.
Add the Brie to a microwave safe dish. Then drizzle with honey and sprinkle with walnuts.
Microwave on high for about 40-45 seconds until just melted but still holds together.
Slice the apple into thin slices.
Add 1/2 of the spinach to each serving plate, then place the warm Brie on top.
Arrange the baguette slices and the apple slices on each side and serve.
A Note on the Ingredients
As Ina Garten says, “Buy good balsamic vinegar.” She’s absolutely right the cheaper brands, which are mass produced and aged for a short period of time, are thin and really devoid of flavor.
In this recipe I used the Balsamic Vinegar of Modena. This thick, glossy vinegar been aged for 12-18 years in wooden in barrels and the resulting rich flavor is amazing. Night and day difference between the two.
I really like the color and sweetness of the Fuji Apple in this recipe, but you certainly can substitute any type of apple.
Finally I used walnuts for their health benefits but you absolutely can substitute any kind of nuts or leave them out entirely if allergies are involved. You’ll still have the crunchy texture with the toasted baguette.
Spinach Salad with Apples and Brie
- 1 Small Baguette
- 1 Tbsp Butter
- 6 Oz Brie Cut in half
- 1 Tbsp Honey
- 2 Tsp Walnut pieces
- 3 Cups Baby spinach
- 1 Tbsp Olive oil
- 1 Tsp Balsamic Vinegar
- 1/4 Tsp Salt
- 1/4 Tsp Pepper
- 1 Small Fuji Apple Sliced thin
- Preheat oven to 350 degrees F
- Slice baguette into 6 slices, each 1/2". Lightly butter each slice and place on a baking sheet. Bake for 6 minutes until slightly crisp.
- Place the spinach in a large bowl. In a separate bowl whisk olive oil, balsamic vinegar, salt and pepper. Pour over the spinach and toss until lightly coated
- Add the brie to a microwave safe dish. Drizzle with honey and sprinkle with walnuts. Microwave on high for about 1 minute. If not soft enough to be just at the melting stage, cook for another 5-10 seconds.
- Add 1/2 of the spinach salad to each serving plate, then place the warm Brie on top. Arrange the baguette slices and the apple slices on each side and serve.
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