Spinach Red Pepper Salad with Brie Cheese
Elevate your salad game with this vibrant Spinach Red Pepper Salad with Brie Cheese—an irresistible blend of fresh, roasted, and creamy flavors. Tender baby spinach acts as the perfect base for sweet, smoky roasted red bell peppers and luscious, buttery Brie cheese. Crunchy toasted sliced almonds bring a delightful texture, while a tangy homemade balsamic vinaigrette with a touch of honey ties it all together beautifully. Ready in just 25 minutes, this salad is a perfect choice for a light yet indulgent lunch, a side dish for dinner, or even a stunning centerpiece for special gatherings. Packed with fresh ingredients and balanced flavors, this recipe is a feast for both the eyes and the palate.
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Recipe Information
Ingredients
- 6 cups Baby spinach
- 2 Red bell peppers
- 4 ounces Brie cheese
- 1 cup Sliced almonds
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 400°F (200°C).
Place the red bell peppers on a baking sheet and roast in the oven for 10 minutes, turning them halfway through, until the skin is charred and blistered. Remove from the oven and allow to cool slightly.
Once the peppers have cooled, peel off the charred skin, remove the seeds, and cut the peppers into thin strips. Set aside.
While the peppers are roasting, prepare the vinaigrette. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until emulsified. Set aside.
Slice the Brie cheese into bite-sized pieces.
In a large salad bowl, combine the baby spinach, roasted red pepper strips, and sliced Brie cheese.
Toast the sliced almonds in a dry skillet over medium heat for 3-5 minutes, stirring often, until golden brown and fragrant. Allow them to cool slightly before adding them to the salad.
Drizzle the vinaigrette over the salad and toss gently to combine.
Serve immediately and enjoy this fresh, flavorful salad!
Nutrition Facts
Calories |
1705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.0 g | 183% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 2162 mg | 94% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 24.0 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 817 mg | 63% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1800 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
