Crisp Apple-Celery Salad with Toasted Hazelnuts with Honey-Dijon Vinaigrette
This Crisp Apple-Celery Salad with Toasted Hazelnuts & Honey-Dijon Vinaigrette is a fresh, flavorful blend of sweet, tangy, and crunchy goodness. It’s the perfect Southern-inspired side dish for any gathering—or just a simple way to treat yourself any day of the week.
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.
Notes
With its crisp texture and vibrant flavor, this salad is a refreshing twist that’s sure to brighten any meal. It’s a simple, wholesome dish that brings a touch of Southern charm to every bite.
Tried this recipe?Let us know how it was!