This quick and easy crisp apple celery salad with toasted hazelnuts and a honey dijon vinaigrette brings together fresh, delicious ingredients into a dish that is delightfully tasty. With the crunch of the apples, celery, arugula, and hazelnuts, you’ve got a salad that is sure to please. Add leftover chicken, turkey, or cheese for some protein (I personally love Gouda in this salad).
It is really easy to toast your own hazelnuts. See instructions at the bottom of the recipe. Find more salad recipes here.
Crisp Apple-Celery Salad with Toasted Hazelnuts & Honey-Dijon Vinaigrette
Kitchen Tip: 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.
Prep time: 15 minutes
Cook time: 15 (to roast hazelnuts)
Serves: 4
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, to taste
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, to taste
Directions:
- 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.
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.
Crisp Apple-Celery Salad with Toasted Hazelnuts & Honey-Dijon Vinaigrette
Ingredients
Honey-Dijon Salad Vinaigrette:
- 1 tsp Dijon Mustard
- 2 Tbsp runny honey
- 2 Tbsp cider vinegar
- 4 Tbsp olive oil or any substitute
- Pink Himalayan Salt and black pepper to taste
Salad Ingredients:
- 1/2 cup hazelnuts
toasted, roughly chopped, divided
- 2 cups
arugula
- 6 large celery stalks, sliced
- 2 large
red apples, thinly sliced
- 1/4 cup thinly sliced red onions or shallots
- Sea salt and 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.