Strawberry Spinach Breakfast Salad with a Maple Brie Dressing

Hosting a brunch meal and torn between a healthy salad or pancakes and bacon? Try out this great combination of salty and sweet that combines the two!

Secret’s in the sauce. Trial and error. That is how this blog started and I will stay true to that-imperfect pictures, sharing stories, and real experiences! Blindfolded, this dressing was on point! My flaw here-I left the outer layer of the brie on as I cooked it, hoping it would all melt down. It did not, and I was left with some lumps in my dressing. If I was making this for a crowd, I would either puree the dressing with an immersion blender to break everything up, or simply remove the outer coating for a creamy dressing. Either way-no one will complain about this delicious creamy syrup!

Not just for show. In many recipes you will see toasting called for when using nuts. While a lot of rationale for this is to enhances the presentation, there is an actual taste factor involved. By toasting the pecans, you draw out the natural oils, which gives a richer, nuttier flavor, and by doing so, provides a better crisp, which also adds flavor. A bonus in both regards! Toasted nuts do not need to be warm when served, so they are great to make ahead of time and store in a dry, airtight place until ready to use. A tasty topping for so many dishes!

Hosting brunch and looking for other creative ideas? Check out these recipes:

Sautéed Asparagus wrapped in Lox with Capers and a Creamy Dill Sauce

Eggs under Aged Cheddar and a Garlic Cream Sauce

Kohlrabi and Carrot Fritters with a Cilantro Lemon Sauce

Keto Air Fried Scotch Eggs with a Curry Dijon Sauce

Chive and Goat Cheese Stuffed Tomatoes

Spicy Marinated Asparagus with Capers and Shallots

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Strawberry Spinach Breakfast Salad with a Maple Brie Dressing

Hannah

Torn between bacon and pancakes or a healthy salad? Try this combination of sweet and salty for a great brunch combination of the two!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Course Breakfast, brunch, Salad

Cuisine American, French

Servings 2

Equipment

• Skillet
• Saucepan
• Kitchen knife

Ingredients

  

• 4 handfuls Baby Spinach
• 1/2 sliced Red Onion
• 6 large Strawberries
• 1/2 cup Creamy Brie
• 1 tbsp Heavy Whipping Cream
• 2 tbsp Maple Syrup sugar free if keto
• 4 strips Bacon
• 3/4 cup Pecans

Instructions

 

• In skillet, cook strips of bacon until crisp. Set aside on a paper towel to absorb excess grease. Leaving a little grease in the skillet, toast pecans until browned. Set aside.
• In saucepan on low, heat cubed brie (remove thicker outside layer), heavy cream and syrup and stir well until a creamy sauce. Add more syrup for desired taste and consistency.
• Plate spinach and top with sliced red onion and strawberries. Drizzle with warm dressing and top with crumbled bacon and pecans. Garnish with a sliced strawberry. Enjoy!

Keyword Bacon, Brie, Keto, Low-carb, Spinach, Strawberry