Whipped brie salad with dates & candied walnuts

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

  • Prep:15 mins
    Cook:10 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 502
  • fat 41g
  • saturates 15g
  • carbs 16g
  • sugars 8g
  • fibre 1g
  • protein 19g
  • salt 1.23g


  • 600g brie
  • 85g stoned dates, cut into small pieces
  • 120g bag rocket
  • 100g shop-bought croûtons, crumbled
  • 100g walnuts, halved
  • 25g caster sugar
  • 6 tbsp walnut oil
  • 2 tbsp balsamic vinegar


  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.

  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.

  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.

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