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.
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
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.
