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
Yes. Make the croutons according to the directions then cool completely and place in an airtight container or zip-top bag for up to 2 days.
The sweetness and acidity of fruit pairs beautifully with brie, so feel free to experiment with other fruit such as apples, pears, and berries!
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
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
- 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.
- Gluten-Free: Use gluten-free puff pastry or omit croutons.
Betsy Cohen says
I can't wait to see you at Food Wine Conference and I am so glad that you are a Brand Ambassador!
Terri Truscello Miller says
This salad looks amazing - so going to use the puff pastry crouton idea! Can't wait to see you again this year!!
thekitchenprep says
@Betsy - Thanks, lady! I'm looking forward to another year of "ball to the wall" fun, as you'd say! 😉
thekitchenprep says
@Terri - Thanks, Terri! It's a salad game changer for sure! Can't wait to toast to another year of food and wine fun!