Easy Salad with Brie Apple and Shallot Vinaigrette
An elegant yet effortless salad that blends creamy brie, crisp apples, and tangy shallot vinaigrette. Perfect for weeknights or special occasions, it offers a delightful balance of sweet, tangy, and crunchy textures.
- Prep Time: 10
- Total Time: 10
- Yield: 4 servings
- Category: Dinner
- Method: Tossing
- Cuisine: French-American
- Diet: Vegetarian
Ingredients
Mixed greens (4 cups)
Brie (1 wheel, about 8 oz), rind removed and sliced
Granny Smith apple (1 medium), thinly sliced
Dried cranberries (1/4 cup)
Honey-roasted almonds (1/4 cup)
Finely chopped shallots (2 small)
Avocado oil (3 tablespoons)
White wine vinegar (1 tablespoon)
Dijon mustard (1 teaspoon)
Garlic powder (1/2 teaspoon)
Sea salt and black pepper, to taste
Instructions
Wash and dry the mixed greens.
Arrange the greens in a large salad bowl.
Top with brie slices, apple slices, dried cranberries, and honey-roasted almonds.
In a small bowl, whisk together shallots, avocado oil, white wine vinegar, Dijon mustard, and garlic powder.
Season the dressing with salt and pepper to taste.
Pour the vinaigrette over the salad and toss gently to combine.
Serve immediately for a fresh salad or refrigerate for 10 minutes before serving.
Notes
For a vegan version, substitute the brie with vegan cheese.
To make it nut-free, omit the honey-roasted almonds and substitute with sunflower seeds.
Store leftover dressing in an airtight container in the refrigerator for up to 5 days.
Toss the salad just before serving to maintain crisp greens.