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Apple-Brie Spinach Salad

In the summer, I don't like to prepare or eat large meals, so I often make salads. I'm always on the outlook for new and interesting recipes, and this one is a winner that I like to make for company. —Rhonda Crowe Victoria, British Columbia
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 servings


  • 4 large apples, cut into 1/2-inch wedges
  • 4 tablespoons maple syrup, divided
  • 8 cups fresh baby spinach
  • 1 round (8 ounces) Brie cheese, cubed
  • 1/2 cup pecan halves, toasted
  • 1/4 cup apple cider or juice
  • 1/4 cup canola oil
  • 3 tablespoons cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced


  • Place apples on an ungreased baking sheet; brush with 2 tablespoons syrup. Broil 3-4 in. from the heat for 3 minutes. Turn; brush with remaining syrup. Broil 3-5 minutes longer or until crisp-tender.
  • In a large salad bowl, combine the spinach, cheese, pecans and apples. In a small saucepan, combine the dressing ingredients; bring to a boil. Pour over salad; toss to coat.
Nutrition Facts
3/4 cup: 242 calories, 16g fat (5g saturated fat), 23mg cholesterol, 176mg sodium, 21g carbohydrate (17g sugars, 3g fiber), 6g protein.
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Average Rating:
  • Orbs
    Nov 1, 2019

    Thank you, Rhonda, for sharing this recipe. I divided the recipe by 4 for just the two of us. I used walnuts instead of pecans; and did not put in the garlic. Delicious!

  • Ponygirl1014
    Aug 25, 2014

    Surprised a any poor ratings as this was delicious. I used only one large Granny Smith Apple cut into smaller chunks which I broiled in a cast iron frying pan while the dressing heated up. Used extra syrup and I only use the real stuff. No need to turn the apples. I combined spinach and pecans in bowl and topped it with the cheese. I then poured hot apple and syrup on salad and then hot dressing. Mixed. It was wonderful. The cheese did not clump but instead gently melted. It was really, really good and guests raved and asked for the recipe.

  • katlaydee3
    Jul 27, 2014

    Delicious! We loved this salad. I cut up the Brie but did not add it to the serving bowl based on other comments. Instead, I served it on the side so we could add it to our individual dishes.

  • nataly1122
    Dec 24, 2013

    I make this salad for parties a lot and people just love it! I've simplified it over the years... I use raw apples instead of cooking them, and I don't bother toasting the pecans. Also, I pop the brie in the freezer for 5-10 minutes before I cut it to keep it from being too soft, and then I toss the cubes with a few spoonfuls of the dressing to keep them from sticking together.

  • leannettecobas
    May 2, 2013

    No comment left

  • twix12
    Jun 20, 2011

    I really love this salad because it great combination. Instead cooking the apple I cut them up into chuck. I don't like cooked apples very well.

  • bluepoppy2
    Feb 9, 2011

    No comment left

  • JessT2003
    Jan 26, 2011

    No comment left

  • taytay09
    Sep 6, 2009

    No comment left

  • HBcook
    Nov 17, 2008

    Not too impressed with this salad. It just didn't have that much flavor. After broiling the apples for 3 minutes, they were soft. The brie wanted to stick together and the dressing just didn't give much flavor. Not a disaster but not one I'd make again.