Crunchy Apple-Celery Salad – Ready in Minutes!
There’s just something about the crunch of fresh apples and celery that takes me straight back to warm afternoons on the front porch, watching the breeze dance through the trees. This Crisp Apple-Celery Salad with Toasted Hazelnuts & Honey-Dijon Vinaigrette is one of those recipes that feels fancy enough for Sunday supper but simple enough for a weekday lunch. It’s got that perfect balance of sweet and tangy, crisp and creamy, with toasted hazelnuts adding just the right touch of richness. Trust me—your tastebuds are in for a treat, y’all.
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. It is easy to toast your own hazelnuts. See instructions at the bottom of this recipe.
Note: Pink Himalayan Salt was used.
Crunchy Apple-Celery Salad
Prep time: 15 minutes
Cook time: 15 (to roast hazelnuts)
Serves: 4
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 (preferably organic), 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. Enjoy!
Note:
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.
This salad is proof that you don’t need a long list of ingredients to make something downright delicious. It’s light, fresh, and full of flavor—just like a Southern summer should be. Whether you’re sharing it at a potluck, packing it for a picnic, or enjoying it solo with a big ol’ glass of sweet tea, this dish brings a little joy with every bite. From my kitchen to yours, I hope it becomes one of your go-to favorites too.
FYI Here is another easy salad for those hot summer days.
Crisp Apple-Celery Salad with Toasted Hazelnuts with Honey-Dijon Vinaigrette
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 (preferably organic), 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
- hazelnuts
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.
