Description
This mouth-watering, healthy recipe for an apple-celery salad with toasted hazelnuts and honey-dijon vinaigrette is sure to be a hit at your next dinner gathering. With layers of crisp apples and crunchy celery in a creamy dressing full of rich nutty flavors, this easy-to-make dessert offers both nutrition and satisfaction.
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
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!
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
