Go Back
Apple, Brie and Candied Pecan Salad with a sweet maple vinaigrette in a ceramic bowl with red apple slices and glazed nuts.

Apple, Brie and Candied Pecan Salad with a sweet maple vinaigrette

A Mediterranean-inspired autumn salad featuring crisp apple wedges, pale rindless Brie cubes, and 5-minute maple-glazed pecans over green leaf lettuce and radicchio, tossed in a homemade sweet maple vinaigrette.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Servings: 4
Calories: 340
Ingredients Method Notes

Ingredients
  

The Salad Base:
  • - 5 cups green leaf lettuce washed and torn into bite-sized pieces
  • - 1 cup radicchio leaves torn into bite-sized pieces
  • - 1 large sweet-tart apple Honeycrisp or Pink Lady, cored and thinly sliced into wedges
  • - 1 cup Brie cheese chilled, rind removed, and cut into 1/2-inch cubes
The Skillet Glazed Pecans:
  • - 1 cup whole pecan halves
  • - 2 tbsp pure maple syrup
  • - 1/2 tbsp extra virgin olive oil
  • - 1 pinch sea salt
The Sweet Maple Vinaigrette:
  • - 1/4 cup extra virgin olive oil
  • - 2 tbsp raw apple cider vinegar
  • - 1 tbsp pure maple syrup
  • - 1 tsp Dijon mustard
  • - 1/4 tsp sea salt
  • - 1/8 tsp freshly cracked black pepper

Method
 

Prepare the Glazed Pecans:
  1. Heat 1/2 tbsp extra virgin olive oil and 2 tbsp maple syrup in a small skillet over medium-low heat. Add pecan halves and a pinch of salt. Cook for 3-5 minutes, stirring continuously, until syrup bubbles and thickens to coat the pecans. Transfer to parchment paper, separate the nuts, and cool completely.
Prepare the Dressing:
  1. Combine 1/4 cup extra virgin olive oil, apple cider vinegar, 1 tbsp maple syrup, Dijon mustard, sea salt, and black pepper in a small mason jar. Fasten lid tightly and shake vigorously for 20 seconds until emulsified.
Treat the Apples:
  1. Submerge sliced apple wedges in a bowl of cold water with 1 tbsp lemon juice for 5 minutes to prevent browning. Drain and pat completely dry.
Assemble the Salad:
  1. In a large salad bowl or platter, lay down a base of green leaf lettuce and radicchio. Scatter chilled Brie cubes across the greens. Fan the apple wedges across the top and garnish with cooled glazed pecans.
Serve:
  1. Drizzle with the sweet maple vinaigrette right before serving and toss gently.

Notes

- For ultra-clean cheese cubes, freeze the Brie wheel for 10 minutes before removing the rind and dicing.
- Store candied pecans in an airtight container at room temperature for up to 5 days.