Name: Crisp Apple-Celery Salad with Toasted Hazelnuts & Honey-Dijon Vinaigrette
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 tablespoon Dijon Mustard; 2 tablespoons runny honey; 2 tablespoons cider vinegar; 4 tablespoons olive oil (or any substitute ); Pink Himalayan Salt (to taste); black pepper (to taste ); 1/2 cup hazelnuts (toasted, roughly chopped, divided); 6 stalks celery (large, preferably organic, sliced); 1-2 large red apples (thinly sliced); 1/4 cup red onions (or shallots, thinly sliced ); 2 cups arugula; Sea salt (to taste); black pepper (to taste )

Crisp Apple-Celery Salad with Toasted Hazelnuts & Honey-Dijon Vinaigrette

This quick & easy salad features a crunchy combination of crisp apples, celery, arugula, and toasted hazelnuts lightly tossed with a homemade Honey-Dijon vinaigrette.

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Prep Time 15

Cook Time 15

Total Time 30

Course Salad

Cuisine American

Servings servings

Calories 256 kcal

Ingredients

Honey-Dijon Salad Vinaigrette:

1 tablespoon Dijon Mustard
2 tablespoons runny honey
2 tablespoons cider vinegar
4 tablespoons olive oil or any substitute
Pink Himalayan Salt to taste
black pepper to taste

Salad Ingredients:

1/2 cup hazelnuts toasted, roughly chopped, divided
6 stalks celery large, preferably organic, sliced
1-2 large red apples thinly sliced
1/4 cup red onions or shallots, thinly sliced
2 cups arugula
Sea salt to taste
black pepper to taste

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Instructions

Toast hazelnuts per instructions at bottom of recipe. Set aside.
Prepare the vinaigrette by adding all ingredients to a small jar and whisking vigorously, emulsifying it into a creamy consistency. Adjust seasoning as necessary and set aside.
Place arugula in the bottom of a large salad bowl.
Add sliced apples, celery, red onions, and 2/3rd of the toasted hazelnuts. Season with salt and black pepper, to taste.
Drizzle the vinaigrette over salad (you may not need all of it) and toss to combine.
To serve, divide salad onto chilled salad plates and top with remaining toasted hazelnuts. Enjoy!

To toast hazelnuts:

Preheat oven to 350°F
Spread nuts out in a single layer on a dry baking sheet.
Bake 12-15 minutes, giving the nuts a stir once or twice to encourage even toasting.
Allow to cool before using.

Disclaimer

Some parts of recipe maybe AI-generated.

Notes

Use the thinner stalks, they are less rough but crispy at the same time. Be sure to toss the chopped apple with some fresh lemon juice before adding to the salad to minimize browning. It is easy to toast your own hazelnuts. See instructions above.

Nutrition

Calories: 256kcal (13%)Carbohydrates: 10g (3%)Protein: 3g (6%)Fat: 24g (37%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 3gMonounsaturated Fat: 18gSodium: 19mg (1%)Potassium: 169mg (5%)Fiber: 2g (8%)Sugar: 7g (8%)Vitamin A: 248IU (5%)Vitamin C: 3mg (4%)Calcium: 38mg (4%)Iron: 1mg (6%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword Hazelnuts

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Crisp Apple-Celery Salad with Toasted Hazelnuts & Honey-Dijon Vinaigrette