Brie and Roasted Red Pepper Salad

READY IN: 15mins
Recipe by Hag chef

Baby spinach tossed with a balsamic vinaigrette dressing, topped with creamy roasted red peppers,brie cheese and pecans.

Top Review by CountryLady

An unusual combination that worked very well - loved the dressing! I "candied" the pecans but made no other changes. The addition of croissants made this an elegant luncheon dish for a friend. Thanx for another delicious recipe Hag Chef!

Ingredients Nutrition

  • Dressing

  • 29.58 ml olive oil
  • 14.79 ml balsamic vinegar
  • 4.92 ml Dijon mustard
  • 4.92 ml honey
  • salt, to taste
  • pepper, to taste
  • Salad

  • 1892.72 ml Baby Spinach, trimmed
  • 2 red peppers, roasted, cut in strips
  • 118.29 ml pecan pieces, toasted
  • 113.39 g brie cheese, thinly sliced


  1. Whisk together oil, vinegar, mustard, honey, salt and pepper.
  2. Place spinach in a salad bowl.
  3. Pour dressing over top and toss to coat.
  4. Add red peppers, pecans, and Brie cheese, toss again.
  5. Serve immediately.

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