Apple Brie Spinach Salad Recipes

APPLE-BRIE SPINACH SALAD

Steps:

• 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.

SPINACH SALAD WITH APPLES AND BRIE

Steps:

• 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.

SPINACH APPLE SALAD

Steps:

• In a small bowl, combine vinegar, oil, salt and sugar; mix well. Add apple, onion and raisins; toss lightly to coat. Cover and let stand for 10 minutes. , Just before serving, combine spinach and romaine in a large salad bowl; add dressing and toss.

APPLE-BRIE SPINACH SALAD

Steps:

• Place apples on a ungreased baking sheet, brush with 2 tablespoons syrup. Broil 3-4 inches from the heat for 3 minutes. Turn; brush with the remaining syrup. Broil 3-5 minutes longer or until crisp-tender.
• In a large salad bowl, combine spinach, cheese, pecans and apples. In a small saucepan, combine the dressing ingredients and bring to a boil. Pour over salad and toss to coat. Serve immediately.

WARM SPINACH SALAD WITH APPLE AND BRIE

Steps:

• Cut the Brie cheese into small pieces and set aside. Toast the walnuts or pecans. (See Note 2 below for how to toast nuts). Set aside.
• Roast the apples: Prepare the apples. You can peel or not, as you like. Cut the apples into quarters, core, then cut into 1/2-inch slices. Arrange the apple slices in a single layer on a baking sheet. Brush with maple syrup. Place the baking pan onto the top rack of the oven and broil until lightly golden. Remove from oven, flip the apples, brush with more maple syrup and return to the oven to broil until the other side of the apples are golden. Remove from oven and set aside. *Watch closely as the apples can easily scorch.
• Prepare the dressing: In either a microwave-proof bowl or measuring cup OR a small saucepan on the stovetop, whisk together the dressing ingredients. Heat in the microwave or on the stove-top over low heat until simmering. Remove from heat or set aside.
• Prepare the salad: Add the spinach to a large bowl. Re-warm the dressing, as needed, then whisk together well right before drizzling over the spinach, using as much as needed to moisten the spinach. Toss the spinach well. Season with a little salt and pepper and re-toss. Add the roasted apples, Brie cheese, toasted nuts and crumbled bacon (if using). Toss well and serve immediately.

SPINACH SALAD WITH APPLE DRESSING

Steps:

• For dressing: in a jar with a tight-fitting lid, combine the apple butter, oil, vinegar and pepper; shaking very well.
• Divide spinach leaves between four plates and sprinkle with pecans and cheese.
• Drizzle with dressing right before serving.

SPINACH SALAD WITH APPLE, HONEY-ROASTED WALNUTS, AND BLACKBERRY VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Place 3 tablespoons honey in a microwave-safe bowl. Microwave on Medium until honey liquefies, about 30 to 45 seconds. Add walnuts and stir to coat. Spread in one layer onto the prepared baking sheet and bake in the preheated oven until nuts have darkened slightly, 8 to 10 minutes. Remove from oven, sprinkle with 1/2 tablespoon sugar and 1/2 teaspoon salt, and stir to coat. Allow to cool.
• Combine olive oil, blackberry jam, balsamic vinegar, orange juice, Dijon mustard, 2 teaspoons honey, basil, salt, and pepper in a lidded jar. Shake until vinaigrette is well combined and chill in the refrigerator until serving.
• Combine spinach, sweet apple, Granny Smith apple, cucumber, bell peppers, green onions, feta, and cooled walnuts in a large bowl. Toss to combine. Carefully mix in blackberries. Drizzle with vinaigrette and toss.