Blueberry Brie Salad

Blueberry Brie Salad! Spring mix salad with brie cheese, blueberries, candied pecans and a homemade vinaigrette is sprinkled with buttery puff pastry croutons in this riff on Brie en Croute.

This post may contain affiliate links, which means that, at no extra cost to you, I may earn a small commission if you click a link and purchase an item I’ve recommended. Thanks for your support in running this blog!

This Blueberry Brie Salad is a riff on one of my favorite rich, creamy appetizers: Brie en Croute. You know what I'm talking about -- a wheel of brie wrapped in puff pastry and baked until it's ooey & gooey in the center.

How do you turn a leafy salad into a mouth-watering version of this decadent appetizer? With puff pastry croutons, of course!

I don't know why I never thought to turn puff pastry into croutons before… they're so buttery and flaky, and surprisingly simple to make with a package of store bought puff pastry dough. Genius.

Sometimes Brie en Croute is served with a layer of jam or a fruity compote topping to add an element of sweetness to savory dish. In this salad, fresh blueberries give a pop of freshness to the otherwise savory ingredients.

Don't be surprised if salad with brie becomes your new favorite luxury!

Looking for more unique salad recipes? Try my Kale and Brussels Sprout Salad, Orange Avocado Salad with Honey Vinaigrette or Autumn Harvest Salad with Goat Cheese Medallions.

This recipe is naturally vegetarian and can be made gluten-free.

Ingredients

• Salad mix.
• Blueberries
• Brie cheese
• Candied pecans
• Puff pastry
• Olive oil
• Lemon juice
• Honey
• Dijon mustard
• Thyme

Instructions

Make Puff Pastry Croutons

Preheat the oven to 400°F. Prepare a baking sheet by lining with a piece of parchment paper.

Unfold 1 sheet of slightly thawed puff pastry from the package, placing on parchment. Cut one third of the sheet, and save the rest for another use. (You may use the whole thing, but it would make a LOT of croutons!

Brush the puff pastry with a bit of water or oil to moisten slightly, then sprinkle with seasoning.

Use a pizza cutter or sharp knife to cut the puff pastry into tiny squares -- you can make them as big or small as you'd like, but remember that they will puff up significantly when they bake.

Bake for about 12-14 minutes or until they're golden brown and puffed. Set aside until ready to use.

Make Vinaigrette

Whisk all ingredients together in a small bowl. Set aside until ready to use.

Assemble Salad

In a large salad bowl, toss salad mix with vinaigrette to taste until lightly dressed.
Add blueberries, brie and pecans and toss to combine.
Sprinkle puff pastry croutons over top.

Recipe FAQ's

Variations & Substitutions

Try these variations for a twist on this salad:

• Add a protein such as grilled chicken or fish.
• Try a different type of fruit such as apples, pears, strawberries or blackberries!
• Switch up your greens with spinach or arugula instead of spring mix.

Diet-Specific Substitutions

• Gluten-Free: Use gluten-free puff pastry or omit croutons.

Blueberry Brie Salad

The Kitchen Prep

Blueberry Brie Salad! Spring mix salad with brie cheese, blueberries, candied pecans and a homemade vinaigrette is sprinkled with buttery puff pastry croutons in this riff on Brie en Croute.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Salad

Cuisine American

Servings 4 servings

Ingredients

  

• 1 bag spring mix
• 1 pint blueberries
• 4 ounces brie cheese cut into small cubes
• ½ cup candied pecans

For Croutons:

• ⅓ sheet of store-bought puff pastry
• 1 tablespoon water or olive oil
• 1 teaspoon garlic & herb seasoning blend

For Vinaigrette:

• ½ cup olive oil
• ¼ cup lemon juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• ½ teaspoon dried thyme or 1 teaspoon fresh thyme

Instructions

 

Make Puff Pastry Croutons:

• Preheat the oven to 400°F. Prepare a baking sheet by lining with a piece of parchment paper.
• Unfold 1 sheet of slightly thawed puff pastry from the package, placing on parchment. Cut one third of the sheet, and save the rest for another use. (You may use the whole thing, but it would make a LOT of croutons!)
• Brush the puff pastry with a bit of water or oil to moisten slightly, then sprinkle with seasoning.
• Use a pizza cutter or sharp knife to cut the puff pastry into tiny squares -- you can make them as big or small as you'd like, but remember that they will puff up significantly when they bake.
• Bake for about 12-14 minutes or until they're golden brown and puffed. Set aside until ready to use.

Make Vinaigrette:

• Whisk all ingredients together in a small bowl. Set aside until ready to use.

Assemble Salad:

• In a large salad bowl, toss salad mix with vinaigrette to taste until lightly dressed.
• Add blueberries, brie and pecans and toss to combine.
• Sprinkle puff pastry croutons over top.

Notes

Variations

• Add a protein such as grilled chicken or fish.
• Try a different type of fruit such as apples, pears, strawberries or blackberries!
• Switch up your greens with spinach or arugula instead of spring mix.

Diet-Specific Substitutions

• Gluten-Free: Use gluten-free puff pastry or omit croutons.