Summer Salad with Brie, Plums & Vinaigrette

12 15 601
Ingredients Minutes Calories
Prep Cook Servings
10 min 5 min 3
Summer Salad with Brie, Plums & Vinaigrette
Health Highlights


1/2 cup Walnuts (halves/pieces)
1 tbsp Butter, unsalted
1 tsp unpacked Brown sugar
142 gm Arugula
114 gm Brie cheese (diced)
2 cup Blueberries (reserving a handful for the dressing)
2 cup Blackberries
1 fruit Plum (chopped)
2 tbsp Basil, fresh (thinly sliced)
1/4 cup Balsamic vinegar (for dressing)
1/4 cup Extra virgin olive oil (for dressing)
1 tbsp Whole grain mustard (for dressing)


In a nonstick skillet, melt the butter over med-low heat. Add the walnuts and sugar and stir well. Saute until walnuts are lightly toasted and fragrant, stirring frequently to prevent burning, about 4 minutes. Set aside and let cool.

Combine the remaining salad ingredients (set aside a small handful of blueberries) in a large bowl. Add the glazed walnuts once cool.

To prepare the dressing:
In the bowl of a food processor or blender, combine the reserved handful of blueberries with the remaining dressing ingredients and pulse until smooth.

Drizzle over the prepared salad, serve and enjoy!

Nutrition Facts

Per Portion

Calories 601
Calories from fat 423
Calories from saturated fat 116
Total Fat 47 g
Saturated Fat 12.9 g
Trans Fat 0.2 g
Polyunsaturated Fat 12.8 g
Monounsaturated Fat 20.0 g
Cholesterol 49 mg
Sodium 334 mg
Potassium 656 mg
Total Carbohydrate 35 g
Dietary Fiber 10.5 g
Sugars 22.6 g
Protein 14.5 g

Dietary servings

Per Portion

Fruit 3.1
Meat Alternative 0.8
Milk Alternative 0.8
Vegetables 2.2

Energy sources


Meal Type(s)