Crispy Apple-Celery with Toasted Hazelnuts and Honey-Dijon Vinaigrette

Welcome to the world of vegan cuisine! Today I’m going to show you how to make a delicious Crispy Apple-Celery salad with Toasted Hazelnuts and Honey-Dijon Vinaigrette. This salad is perfect for lunch or dinner and is packed full of delicious flavors and textures.

To make the salad, start by prepping the ingredients. Wash and slice the apples and chop the celery into bite-sized pieces. Toast the hazelnuts according to below steps:

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.

Finally, wash and chop the arugula and onion.

For the dressing, mix together Dijon mustard, runny honey, cider vinegar, olive oil, and a pinch of Pink Himalayan Salt and black pepper. Whisk together until combined and emulsified.

Now it’s time to assemble the salad. Put the apples, celery, hazelnuts, arugula, and onion in a bowl. Pour the vinaigrette overtop and toss everything together until combined. Serve the salad in individual chilled salad bowls, or on a platter for sharing.

It’s time to make Crispy Apple-Celery Salad

This Crispy Apple and Celery salad with Toasted Hazelnuts and Honey-Dijon Vinaigrette is a delicious vegan salad that is sure to please everyone. It’s full of flavor, nutrition, and texture, and is sure to be a hit at your next dinner party. Enjoy!

Crispy Apple-Celery with Toasted Hazelnuts and Honey-Dijon Vinaigrette

This quick & easy salad features a crunchy combination of crisp apples, celery, arugula, and toasted hazelnuts lightly tossed with a homemade Honey-Dijon vinaigrette.

Cuisine: American Courses: Lunch, Salad Recipe Keys: Dairy Free Gluten Free Vegan

Print Recipe

Pin Recipe

Prep Time 15 mins Cook Time 15 mins Total Time 30 mins Difficulty: Beginner Servings: 4 Best Season: Summer

Ingredients

Servings

Honey-Dijon Salad Vinaigrette

• 1 tsp Dijon Mustard
• 2 tbsp runny honey
• 2 tbsp cider vinegar
• 4 tbsp olive oil or any substitute
• Pink Himalayan and Black Pepper, to taste

Salad Ingredients

• ¹⁄₂ cup hazelnuts, toasted, roughly chopped, divided
• 6 large celery stalks, sliced
• 1-2 large red apples, thinly sliced
• ¹⁄₄ cup thinly sliced red onions or shallots
• 2 cup arugula
• Sea salt and black pepper, to taste

Instructions

1. Toast 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!

   

Note

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 below.

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.