Description
A colourful festive salad combining crisp apples, juicy pears, dried cranberries, creamy feta, warm melted Brie, and crunchy candied walnuts, all finished with a sweet and tangy cranberry honey dressing.
Ingredients
For the Salad
6 cups mixed salad greens (180 g)
1 ripe pear, thinly sliced (180 g)
1 crisp apple, thinly sliced (180 g)
1/2 cup dried cranberries (60 g)
1/2 cup crumbled feta cheese (75 g)
4 oz Brie cheese, cut into small wedges (115 g)
1/2 cup candied walnuts, roughly chopped (60 g)
1/4 small red onion, thinly sliced (30 g)
2 tbsp fresh parsley, chopped (8 g)
For the Cranberry Honey Dressing
3 tbsp extra-virgin olive oil (45 ml)
2 tbsp cranberry sauce or cranberry preserves (40 g)
1 tbsp apple cider vinegar (15 ml)
1 tbsp honey (21 g)
1 tsp Dijon mustard (5 g)
1 tbsp fresh lemon juice (15 ml)
1/4 tsp salt (1.5 g)
1/8 tsp black pepper (0.3 g)
Instructions
1. Preheat the oven to 375°F (190°C). Arrange the Brie wedges on a small parchment-lined baking sheet, leaving a little space between each piece.
2. Bake the Brie for 5–7 minutes, just until it becomes soft and melted while still holding its shape. Remove from the oven and let it cool slightly.
3. Place the mixed salad greens in a large serving bowl or platter. Add the thinly sliced pear and apple, dried cranberries, crumbled feta, sliced red onion, and chopped candied walnuts.
4. In a small bowl, whisk together the extra-virgin olive oil, cranberry sauce or preserves, apple cider vinegar, honey, Dijon mustard, lemon juice, salt, and black pepper until smooth and well combined.
5. Drizzle about two-thirds of the cranberry honey dressing over the salad and gently toss, taking care not to break up the feta or bruise the fruit.
6. Arrange the warm Brie wedges over the top of the salad.
7. Spoon the remaining cranberry dressing lightly over the Brie and surrounding salad.
8. Scatter the chopped fresh parsley over the salad and add a few extra candied walnuts if desired.
9. Serve immediately while the Brie is warm and creamy and the greens and fruit are fresh and crisp.
Notes
Use a crisp apple and a ripe but firm pear so the fruit holds its shape when tossed with the greens. Watch the Brie closely while baking. Remove it as soon as it becomes soft and creamy while still holding its shape. Whisk the cranberry dressing thoroughly so the cranberry preserves, honey, mustard, and olive oil are evenly combined. Dress the salad shortly before serving to keep the greens fresh and crisp. Serve the Brie warm for the best contrast with the cool fruit and greens. Add the candied walnuts shortly before serving so they retain their crunch. Prepare the individual salad components ahead of time, but assemble and dress the salad shortly before serving. A mild crumbly cheese can be used instead of feta, while keeping the Brie as the warm cheese component. Either cranberry sauce or cranberry preserves works well in the dressing. The dressing can be prepared ahead and kept covered until needed. Give it another quick whisk before serving. Serve as a festive side dish with roasted vegetables, baked chicken, crusty bread, or a warm grain-based side.
- Prep Time: 15 minutes
- Cook Time: 5–7 minutes
- Category: Salad
- Method: Baking
- Cuisine: American