Filled with flavor and texture, this easy salad combines creamy Brie, crisp apples, dried cranberries, honey-roasted almonds and a bright shallot vinaigrette. It’s light enough for everyday meals and festive enough for holiday tables or special occasions.
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Why you’ll love this recipe
- Balanced flavors and textures. Creamy Brie, crunchy apples and almonds, sweet cranberries and a tangy shallot vinaigrette create a satisfying mix.
- Quick and simple. Most of the work is chopping and whisking — the salad comes together in minutes.
- Versatile for any occasion. Serve it as a side for holiday meals or add protein like chicken, steak or beans to make it a main.
Key ingredients and variations
- Mixed greens: Use spring mix or chopped romaine for a firmer bite.
- Brie: Keep the rind — it adds texture. Swap for goat cheese, fresh mozzarella or another favorite if preferred.
- Apple: Honeycrisp works well for its sweetness and crunch, though Gala, Pink Lady or Fuji are great alternatives. Pears are a nice variation.
- Honey-roasted almonds: Pecans or walnuts are classic choices; substitute any nut you like (roasted or candied) depending on allergies or preference.
- Dried cranberries: Add chew and sweetness. Raisins or other dried fruits can be used instead.
- Shallot vinaigrette: Avocado or light olive oil, white wine vinegar, Dijon mustard, garlic powder and finely chopped shallot make a bright, tangy dressing. Champagne or balsamic vinaigrette would also pair well.
Steps to make this salad with Brie and apple
- Wash and dry the greens if necessary and set them in a large bowl or on a platter.
Make the vinaigrette: whisk together avocado (or light olive) oil, white wine vinegar, Dijon mustard, garlic powder, finely chopped shallot and a pinch each of salt and pepper. Set aside.
Roughly chop the honey-roasted almonds (or your chosen nuts) and set aside.
Cut the Brie into bite-sized pieces. If the cheese is very soft, chill briefly to make slicing easier.
Season the greens lightly with salt and pepper, then scatter in the dried cranberries and chopped almonds.
Core and thinly slice the apples. For best appearance, slice just before serving.
Optional: to prevent browning, soak apple slices for 10 minutes in cold water with a large pinch of salt, rinse briefly and pat dry before using.
Assemble and serve
- Toss the dressed greens with cranberries and almonds, then top with Brie and apple slices. Add more vinaigrette if desired and serve immediately.
Tips and frequently asked questions
- Salt your greens: A light sprinkle of salt and pepper on the lettuce before assembling enhances overall flavor.
- Keep apples crisp: Chill apples ahead of time or slice them just before serving to preserve crunch.
- Make ahead: Prep ingredients in advance but hold off on slicing apples and adding dressing until serving to prevent wilting and browning.
- Firm Brie: Refrigerate the Brie or freeze briefly before slicing to make cutting easier and neater.
- Serve immediately: The salad is best enjoyed right after dressing to keep the greens fresh and crisp.
Recipe: Easy Salad with Brie, Apple and Shallot Vinaigrette
Easy Salad with Brie, Apple and Shallot Vinaigrette
Equipment
- small bowl
- whisk
- cutting board
- sharp knife
- large bowl or plate
- medium bowl (optional)
- paper towels (optional)
Ingredients
- 8 cups mixed greens (or more)
- Salt and black pepper, to taste
- 1/3 cup dried cranberries
- 1/3 cup honey-roasted almonds (or nuts of choice)
- 2 apples (Honeycrisp or choice — 2 small or 1 large)
- 4 ounces Brie
For the shallot vinaigrette
- 1/4 cup avocado or light olive oil
- 3 tablespoons white wine or champagne vinegar
- 1 teaspoon Dijon mustard (heaping)
- 2 tablespoons finely chopped shallot
- 1/4 teaspoon garlic powder
- Pinch of salt and black pepper
Instructions
- Whisk the vinaigrette: combine oil, white wine vinegar, Dijon mustard, garlic powder, finely chopped shallot, and a pinch of salt and pepper. Set aside.
- Roughly chop the almonds.
- Place mixed greens in a large bowl or on a platter, season with salt and pepper, then add cranberries and chopped almonds.
- Cut the Brie into bite-sized pieces.
- Thinly slice the apples (ideally right before serving). Optional: soak slices in cold salted water for 10 minutes to prevent browning, then rinse and pat dry.
- Assemble: add Brie and apple slices to the greens, drizzle vinaigrette, toss gently and serve immediately.
Notes
- Nuts: Honey-roasted almonds add sweetness and crunch, but pecans, walnuts or candied nuts all work well.
*Nutritional values are approximate per serving and may vary based on ingredient brands and portion sizes.
Nutrition
| Calories: 363.5 kcal
| Carbs: 23.3 g
| Protein: 9.9 g
| Fat: 18.8 g
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About Priscilla Lawrence
Hi there — I’m Priscilla Lawrence. I create approachable, nutrient-rich recipes that are flavorful and simple to prepare. Based in California and raised in France, I’m a mom of two, a former certified nutritionist, recipe developer and food photographer.