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.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Salad
Cuisine: American
Servings: 4 servings
Author: The Kitchen Prep
- 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
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.
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.
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.