Apple Celery Hazelnut Salad Recipe

This Apple Celery Hazelnut Salad is the perfect dish for a spring meal. The combination of crisp apples, celery and/or celery root, and hazelnuts is bright and fresh. The flavor profile pairs well with just about anything, but especially well with roasted meats and grilled fish. This quick & easy salad features a crunchy combination of crisp apples, celery, arugula, and toasted hazelnuts lightly tossed with a homemade Honey-Dijon vinaigrette.

You can prepare this apple salad in advance and serve it chilled or at room temperature. It’s also great as a side dish or as part of your main meal if you’re looking for a light lunch or something healthy.

This Apple Celery Hazelnut Salad is a great option for your holiday table, or any time you want to bring something fresh and delicious.

The dressing is made with olive oil, honey, Dijon mustard, lemon juice (or apple cider vinegar) and salt. It’s simple, but the result is fantastic.

To make it, combine all of the dressing ingredients in a mixing bowl or jar and whisk until smooth. Then toss together celery stalk or celery root slices, apples (cored and sliced into thin wedges) and hazelnuts in a large bowl. Pour the dressing over the salad mixture and toss well to coat everything evenly with dressing.

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Ingredients

Honey-Dijon Salad 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:

• 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

Equipment

• Cutting board and sharp knife
• Jar or mason jar or small bowl
• Large bowl
• Baking tray

Instructions

1. Toast chopped hazelnuts per instructions at bottom of recipe. Set aside.
2. 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.
3. Place arugula in the bottom of a large salad bowl.
4. Add sliced apples, celery, red onions, and 2/3rd of the toasted hazelnuts. Season with salt and black pepper, to taste.
5. Drizzle the vinaigrette over salad (you may not need all of it) and toss to combine.
6. To serve, divide salad onto chilled salad plates and top with remaining toasted hazelnuts. Enjoy!

To toast hazelnuts:

1. Preheat oven to 350°F
2. Spread nuts out in a single layer on a dry baking sheet.
3. Bake 12-15 minutes, giving the nuts a stir once or twice to encourage even toasting.
4. Allow to cool before using.

Cooking Tips

• 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.

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