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Holiday Salad with Apples, Brie and Candied Almonds

by Lorena

Our holiday tables need a yummy salad and it’s even better if it has sweet, crunchy and interesting elements in it. This holiday salad with apples, brie and candied almonds with orange dressing is really lovely and refreshing.

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Remember that to see aaaaall my holiday recipes you can go to my Christmas section for inspiration :). I love this time of year because everyone cooks more and it’s the perfect way of showing someone that you love them.

You don’t have to make the salad exactly like I did, you might want to use just the almonds for another salad you usually make or maybe change the cheese.


I love a Holiday salad with apples because it freshens up the other components of the menu such as the turkey, rice and purées. 


Holiday Salad with Apples, Brie and Candied Almonds

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Course: Salad
Cuisine: Low
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6 people
Author: Lorena Salinas from Cravings Journal

Ingredients

For the candied apples

  • 120 g toasted almonds toast for 5-10min in an oven at 180C
  • 35 g sugar
  • 20 g unsalted butter
  • 1/4 tsp salt
  • 1 tbsp water

For the salad

  • 200 g baby spinach without the stalk
  • 1 green apple
  • 1 semi sweet apple Royal Gala, Pink Lady or Fuji
  • 125 g Brie I bought a round one

For the dressing

  • 30 ml orange juice
  • 1 tbsp lime juice
  • 1 tsp Dijon mustard
  • Salt and pepper
  • Olive oil

Instructions

For the candied apples

  • Melt the butter and add all the other ingredients.
  • Stir constantly over medium heat until all the water evaporates and the mix starts sticking to the almonds.
  • Transfer the almonds no a non-stick surface (silpat or baking paper) and spread them out to cool down. This will prevent them sticking to each.

For the salad

  • Cut the apples in half and remove the core. Then slice them up.
  • Cut the brie in small bite-size triangles.
  • Make a spinach bead and then arrange on top the apples, brie and almonds.

For the dressing

  • Mix the orange juice, lime juice, Dijon mustard, salt and pepper with a whisk.
  • Pour the olive oil slowly while you constantly whisk to emulsify the mixture.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!

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