Apple Celery Salad is quick and easy to make – with a crunchy combination of crisp apples, celery, cranberries, and toasted pecans tossed with a homemade Maple Dijon vinaigrette. Sweet plus savoury adds up to a delicious side or light meal.
Ingredients
- Dijon Mustard
- maple syrup
- red wine vinegar
- extra virgin olive oil
- pecans
- large celery stalks with leaves, large red apple, dried cranberries
- Sea salt and black pepper
- Parmesan cheese, shaved
The images shown here feature Pink Lady apples. If they are unavailable in your area, consider using Fuji, Jazz, or Honeycrisp apples instead as they offer a nice crunch and will not brown too quickly.
Making the Vinaigrette
Prepare the vinaigrette by adding all ingredients to a salad shaker or jar with a tight-fitting lid. Cover and shake vigorously to combine. Set aside.
The amount of mustard is up to personal taste – if you want it less sweet, add another teaspoon, or even two, of mustard.
Seriously – that’s all it takes to make a homemade vinaigrette with simple ingredients and no preservatives!
Add chopped pecans to a small dry skillet set over medium heat. Heat for several minutes, stirring occasionally, until toasted. Remove from heat and set aside.
Add celery, apples, celery leaves, cranberries, and three tablespoons toasted pecans to a large salad bowl. Season with salt and black pepper, to taste. Drizzle the vinaigrette on top and toss to combine.
To serve, divide the salad onto chilled salad plates and top with remaining toasted pecans and shaved Parmesan cheese. Enjoy!
Crunchy Apple Celery Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Honey-Dijon Salad Vinaigrette:
- 1 t. Dijon Mustard
- 2 T. runny honey
- 2 T. cider vinegar
- 4 T. olive oil or any substitute
- Pink Himalayan Salt and black pepper
Salad Ingredients:
- 1/2 c. hazelnuts, toasted, roughly chopped, divided
- 6 large celery stalks, sliced
- 1–2 large red apples, thinly sliced
- 1/4 c. thinly sliced red onions or shallots
- 2 c. arugula
- Sea salt and black pepper
Instructions
Preheat oven to 350°F and spread hazelnuts out in a single layer on a dry baking sheet. Bake 12-15 minutes, stirring once or twice, until golden and fragrant. Let them cool slightly and chop them roughly.
In a small jar, whisk together Dijon mustard, honey, cider vinegar, olive oil, salt and pepper until well combined and creamy. Taste and adjust seasoning if needed.
In a large salad bowl, toss arugula with sliced apples, celery, red onions, and half of the toasted hazelnuts. Season with more salt and pepper if desired.
Drizzle some of the vinaigrette over the salad and toss gently to coat. You may not need all of the dressing.
Divide the salad among chilled plates and sprinkle with the remaining hazelnuts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Oven
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