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.
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.
