Crisp Apple Celery Salad with Toasted Hazelnuts (15-Minute Honey-Dijon Side) Crisp Apple Celery Salad with Toasted Hazelnuts (15-Minute Honey-Dijon Side)

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 teaspoon Dijon Mustard; 2 tablespoons runny honey; 2 tablespoons cider vinegar; 4 tablespoons olive oil or any substitute; Pink Himalayan Salt and black pepper (to taste); 1/2 cup hazelnuts (toasted, roughly chopped, divided); 6 large celery stalks (preferably organic, sliced); 1-2 large red apples (thinly sliced); 1/4 cup thinly sliced red onions or shallots; 2 cups arugula; Sea salt and black pepper (to taste)

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This apple celery salad recipe tosses crisp, thinly sliced apples with crunchy celery, peppery arugula, and toasted hazelnuts in a honey-Dijon vinaigrette. The whole thing comes together in about 15 minutes of hands-on time, plus 15 minutes if the hazelnuts still need toasting.

Two plates of apple celery salad topped with toasted hazelnuts, sliced red apple, celery, and red onion on a rustic wood table

What makes this celery apple salad different from the mayo-based versions is the dressing. A honey-Dijon vinaigrette keeps the apples and celery crisp instead of drowning them in a heavy sauce, and toasted hazelnuts bring a warm, nutty crunch that a basic apple and celery salad usually skips.

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Why You'll Love This Apple Celery Salad
Key Ingredients
How to Make Apple Celery Salad
What to Serve with Apple Celery Salad
Apple Celery Salad FAQs
Crisp Apple-Celery Salad with Toasted Hazelnuts & Honey-Dijon Vinaigrette

Why You'll Love This Apple Celery Salad

Ready in 15 minutes of hands-on work, with no stovetop needed beyond toasting the hazelnuts.
The honey-Dijon vinaigrette keeps every bite crisp instead of turning the salad soggy.
Toasted hazelnuts add crunch and a deeper, roasted flavor that raw nuts don't have.
Works as a light lunch on its own or a fast side with roasted chicken or pork.

Close-up of arugula, celery, red onion, and chopped hazelnuts drizzled with vinaigrette on a ceramic plate

Key Ingredients

Raw ingredients for the salad arranged on a wood board: whole hazelnuts, celery stalks, arugula, red onion, red apples, and small corked jars of seasoning

See the recipe card for the complete list of ingredients and quantities.

Celery: Use the thinner inner stalks for this apple celery salad. They're crisper and less fibrous than the tough outer ribs.
Apples: This apple celery salad depends on real crunch, so pick a crisp, sweet-tart variety like Honeycrisp, Braeburn, or Pink Lady rather than a soft one like Red Delicious.
Hazelnuts: Toasting them yourself gives a deeper, nuttier flavor than pre-toasted, packaged nuts, and takes only 15 minutes in the oven. The same toast-your-own approach works for the peanuts in this Asian cabbage salad, which turns fragrant with a few minutes in a dry skillet.
Dressing: Whisk the Dijon, honey, vinegar, and oil hard until they emulsify into a creamy consistency rather than staying separated and oily.

How to Make Apple Celery Salad

Honey-Dijon vinaigrette in a small ridged ramekin next to bowls of honey and oil and two corked glass jars of seasoning.

Toast the hazelnuts: spread them in a single layer on a dry baking sheet and roast at 350°F for 12 to 15 minutes, stirring once or twice, until fragrant. Let them cool before chopping. Make the vinaigrette: add the Dijon mustard, honey, cider vinegar, and olive oil to a small jar. Whisk vigorously until it emulsifies into a creamy consistency. Season with salt and pepper.

Plated salad topped with chopped hazelnuts, celery, red onion, and apple slices before the vinaigrette is added

Build the base: place the arugula in the bottom of a large salad bowl. Add the crunch: top the arugula with the sliced apples, celery, red onion, and two-thirds of the toasted hazelnuts. Season with salt and pepper.

Plated salad drizzled with honey-Dijon vinaigrette, ready to toss, with a bowl of chopped hazelnuts in the background.

Dress and toss: drizzle the vinaigrette over the apple celery salad, you may not need all of it, and toss to combine.

Serve: divide the apple celery salad onto chilled plates and top with the remaining toasted hazelnuts.

What to Serve with Apple Celery Salad

A plated salad of apple, celery, and hazelnuts next to a small jar of vinaigrette on a wood board

This apple celery salad works well alongside roasted chicken, seared pork chops, or a simple grilled cheese for a heartier lunch. It also holds its own as a light meal, since the arugula and hazelnuts add enough texture to feel satisfying without anything else on the plate.

For more crisp, no-cook salads to keep in rotation, this strawberry spinach salad is a good next-season pick once berries are in, and this watermelon panzanella salad covers the same fast, fresh territory for summer tables.

Apple Celery Salad FAQs

Two plates of dressed salad with visible celery, apple, red onion, and hazelnuts, viewed from above.

How do you keep sliced apples from browning in this salad?

Toss the sliced apples in a little fresh lemon juice before adding them to the bowl. The acid slows the browning without adding a noticeable lemon flavor.

Can you make this apple celery salad recipe ahead of time?

The vinaigrette and toasted hazelnuts can be made up to 3 days ahead and stored separately. Wait to slice the apples and toss the salad until right before serving, since the celery and apple will soften once dressed.

Do you have to toast the hazelnuts?

Toasting isn't required, but it makes a real difference. Raw hazelnuts taste mild and slightly bitter compared to toasted ones, which turn nutty and fragrant after 12 to 15 minutes in the oven.

How long does this celery apple salad keep once it's dressed?

Once dressed, apple celery salad is best eaten within a few hours, since the apple and celery lose their crunch and the arugula wilts. Undressed components keep in the refrigerator for up to 2 days. For another fast, no-cook salad that holds up well for a crowd, this Mexican black bean and corn salad is ready in about 20 minutes.

Close-up of a fork lifting a bite of apple and celery salad with visible dressing and hazelnut pieces.

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

A quick, crunchy salad of crisp apples, celery, and peppery arugula tossed with toasted hazelnuts and a honey-Dijon vinaigrette. It comes together in about 15 minutes and works equally well as a light lunch or a fast side dish.

Prep Time 15

Cook Time 15

Total Time 30

Serving Size 4

Equipment

Large salad bowl
Small jar for whisking the vinaigrette
Baking sheet for toasting the hazelnuts

Ingredients

Honey-Dijon Vinaigrette:

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

Salad Ingredients:

½ cup hazelnuts toasted, roughly chopped, divided
6 large celery stalks preferably organic, sliced
1-2 large red apples thinly sliced
¼ cup thinly sliced red onions or shallots
2 cups arugula
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 ⅔rd 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!

Notes

Kitchen Tip: Use the thinner celery 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.
The vinaigrette and toasted hazelnuts can be made up to 3 days ahead and stored separately. Toss the salad just before serving for the best crunch.
Nutrition information is an estimate and will vary with the specific ingredients used.