Baked Peach & Brie Salad
A summery salad of warm baked peaches and creamy brie over peppery arugula, finished with blueberries, pistachios, and a balsamic-mint dressing.
- Author
- Hind Alwan
- Prep Time
- 10 minutes
- Cook Time
- 10-15 minutes
- Servings
- 4 servings
- Category
- Salads
- Cuisine
- Mediterranean
Ingredients
- Green leafy vegetables (arugula recommended)
- 2 peaches, halved
- 100 g blueberries
- 4 mini brie cheeses
- 50 g crushed pistachios
- Keto sweetener or honey
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1/4 tbsp salt flakes
- 1/4 tsp dried mint
Directions
- Preheat the oven to 190 deg C (375 deg F).
- Place the peach halves and mini brie cheeses on a lined baking tray.
- Sprinkle a little keto sweetener or drizzle honey over the peaches.
- Bake for about 10-15 minutes until the peaches soften and the brie becomes warm and creamy.
- Arrange the leafy greens on a serving plate or bowl.
- Add the baked peaches and warm brie.
- Scatter blueberries and crushed pistachios over the salad.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt flakes, and dried mint.
- Drizzle the dressing over the salad just before serving.