Pear, Brie & Walnut Spinach Salad
A delightful salad featuring sweet pears, creamy Brie, and crunchy walnuts, all tossed with a honey Dijon dressing. Perfect for weeknight dinners or special occasions.
Ingredients
Salad Ingredients
- 4 cups baby spinach Fresh and tender
- 2 pieces ripe pears, thinly sliced Use Bartlett or Anjou for best flavor
- 4 oz Brie cheese, sliced or cubed Creamy and luxurious
- 1/3 cup toasted walnuts Toast to enhance nutty flavor
- 1/4 cup dried cranberries Optional for added color and tartness
Dressing
- 2 tablespoons olive oil Cold-pressed for best flavor
- 1 tablespoon apple cider vinegar Adds tanginess
- 1 tablespoon Dijon mustard Depth of flavor
- 1 tablespoon honey Use runny honey for best results
- 1 teaspoon lemon juice Brightens the flavor
- Salt and black pepper to taste Season as desired
Instructions
Preparation
- Wash the baby spinach thoroughly using a salad spinner or a clean kitchen towel.
- Thinly slice the ripe pears and remove any seeds or cores.
Toasting the Walnuts
- Preheat your oven to 350°F (about 177°C) and toast the walnuts for 8-10 minutes, or toast in a frying pan over medium heat.
Making the Dressing
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, lemon juice, salt, and pepper.
- Adjust the thickness of the dressing with a splash of water if needed.
Assembling the Salad
- In a large bowl, toss together the spinach, sliced pears, toasted walnuts, and cranberries.
- Gently add the Brie slices or cubes on top.
Dressing and Serving
- Drizzle the honey Dijon dressing over the salad and toss lightly to coat.
- Serve immediately with optional garnishes of extra walnuts or a drizzle of honey.
Notes
To maintain freshness, store leftover salad components separately and mix just before serving. Adjust the dressing to your preference and consider different cheese and nut variations based on seasonal ingredients.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 5gSodium: 150mgFiber: 3gSugar: 10g
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