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Whipped brie salad with dates & candied walnuts

Whipped brie salad with dates & candied walnuts

A star rating of 4.8 out of 5.5 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

This sumptuous salad is perfect for a group starter and can be whipped up the night before

  • Vegetarian
Nutrition: per serving
low insalt1.23g


  • 600g brie
  • 85g stoned dates , cut into small pieces
  • 120g bag of rocket
  • 100g shop-bought croûtons , crumbled

For the candied walnuts

  • 100g walnuts , halved
  • 25g caster sugar

For the dressing

  • 6 tbsp walnut oil
  • 2 tbsp balsamic vinegar


  • STEP 1

    Heat oven to 190C/170C fan/gas 5. To make the candied walnuts, shake the walnut halves in 2 tbsp water, then toss in the sugar. Scatter over a baking sheet and bake in the oven for 6-8 mins until golden brown. Remove from the oven and allow to cool.

  • STEP 2

    Carefully peel the rind off the brie and discard. Put the gooey inside in a medium-sized bowl. Using a spoon or small whisk, whip the brie until pale and spoonable. To make the dressing, whisk the oil and vinegar together, then season.

  • STEP 3

    In a large bowl, combine the walnuts, dates and rocket, then mix with some of the dressing. Place a spoonful of whipped brie in the middle of each serving plate and arrange the salad around it. Scatter over the croutons, drizzle with a little extra dressing and serve.

Recipe from Good Food magazine, December 2011

Goes well with


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A star rating of 4.8 out of 5.5 ratings

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