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Pear and Brie Salad Skewers

Pear and brie salad skewers with juicy pear cubes, creamy brie, and sweet-tangy balsamic honey drizzle. Assemble quick skewers with arugula folds and crunchy candied pecan halves for an elegant no-cook appetizer.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 215
Ingredients Method Notes

Ingredients
  

Pear cubes
  • 2 ripe but firm pears Cut into 3/4-inch cubes.
  • 1 tbsp lemon juice Toss to prevent browning.
Cheese and greens
  • 6 oz brie Cut into 3/4-inch cubes.
  • 2 cup baby arugula or spinach Use as folded leaves for skewers.
Sweet crunchy toppings
  • 24 candied pecan halves Add one per skewer (and repeat the pattern once).
  • 0.25 cup dried cranberries Add a few per skewer (and repeat the pattern once).
Balsamic honey drizzle
  • 2 tbsp balsamic glaze Drizzle just before serving.
  • 1 tbsp honey Whisk with balsamic glaze.
Skewers
  • 12 small skewers or long toothpicks Use to assemble the skewers.

Method
 

Prevent browning and thread skewers
  1. Toss the pear cubes with lemon juice to prevent browning, then set aside while you assemble the skewers.
  2. Fold a leaf of baby arugula or spinach and thread it onto a skewer along with one pear cube and one brie cube.
  3. Add a candied pecan half and a few dried cranberries to the skewer, then repeat the pattern once with another arugula fold, pear cube, and brie cube.
Plate and drizzle just before serving
  1. Arrange the skewers on a serving platter in a neat side-by-side line for easy grabbing.
  2. Whisk balsamic glaze with honey, then drizzle over the skewers just before serving so the toppings stay bright and crisp.

Notes

For best results, cut pears and brie into consistent 3/4-inch cubes so each bite feels balanced on the toothpick. Assemble the skewers up to 4 hours ahead, cover, and refrigerate; drizzle the balsamic honey topping no more than 10–15 minutes before serving. Freezing isn’t recommended because the arugula and brie texture can soften after thawing. If you want a dairy-light option, swap brie for a firm plant-based cheese that melts less and stays sliceable.