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Apple-Brie Spinach Salad Recipe

Apple-Brie Spinach Salad Recipe

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. YIELD: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 or Camembert cheese, cubed
  • 1/2 cup pecan halves, toasted
  • 1/4 cup apple cider or juice
  • 1/4 cup vegetable oil
  • 3 tablespoons cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced


  • 1. 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.
  • 2. 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 and toss to coat. Serve immediately. Yield: 10 servings.

Nutritional Facts

3/4 cup: 242 calories, 16g fat (5g saturated fat), 23mg cholesterol, 176mg sodium, 21g carbohydrate (17g sugars, 3g fiber), 6g protein.

Reviews for Apple-Brie Spinach Salad

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Reviewed 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."

Reviewed 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."

Reviewed 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."

Reviewed 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."

Reviewed 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."

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