I’m back again with another delicious salad recipe. If you’re a frequent reader of mine, you know that I love sharing my salad recipes here on my site. I made this Apple and Celery Salad with Toasted Hazelnuts over the weekend and it was so worth it!
This quick & easy salad recipe has a crunchy combination of crisp apples, celery, arugula, and toasted hazelnuts. It’s lightly tossed with a delicious homemade Honey-Dijon vinaigrette, which balances the oniony bite. I used my extra vinaigrette from last week and it’s so good! This salad is perfect for any time of year and can
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Kitchen Tips
- Use thinner celery stalks. I use them because they’re less rough, but crispy at the same time.
- To minimize the browning of the chopped apples, be sure to toss them with some fresh lemon juice before adding them to the salad.
- It is easy to toast your own hazelnuts. See the instructions at the bottom of this recipe.
- Optional: If you’re a big cheese fan, you can add blue cheese or feta cheese to this salad recipe. Do you have extra celery leaves? You can also add those for additional salad greens.
What To Serve with Apple and Celery Salad with Toasted Hazelnuts
I usually serve this as a side dish for a great steak, but I also highly recommend serving it with these other dishes:
- Grilled Balsamic Steak
- Roasted Carrots with Curry
- Grilled Lime Flat Iron Steak
- Grilled Lamb Chops with Herbes de Provence
Prep time: 15 minutes
Cook time: 15 (to roast hazelnuts)
Serves: 4
Ingredients for Apple and Celery Salad with Toasted Hazelnuts
For the Honey-Dijon Salad Vinaigrette
- 1 t. Dijon Mustard
- 2 T. runny honey
- 2 T. apple cider vinegar
- 4 T. extra virgin olive oil or any substitute
- Pink Himalayan Salt and black pepper, to taste
For the Salad
- 1/2 c. hazelnuts, toasted, roughly chopped, divided
- 6 large celery stalks (preferably organic), sliced
- 1-2 large red apples, very thin slices
- 1/4 cup thinly sliced red onions or shallots
- 2 c. arugula
- Sea salt and black pepper, to taste
Supplies Used
- Pink Himalayan Salt
- Airtight container (for your leftovers)
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How To Make Apple and Celery Salad with Toasted Hazelnuts
#1. Toast hazelnuts per instructions at the bottom of the recipe. Set aside.
#2. Thoroughly wash your salad ingredients and dry them using clean paper towels. Get a clean cutting board to chop the large red apples, celery stalks, and red onions (you can also use green onions).
#3. Prepare the dressing ingredients. In a small bowl, add the Dijon mustard, extra-virgin olive oil, cider vinegar, and the rest of the ingredients. Whisk vigorously and let it emulsify into a creamy consistency. Adjust the seasoning as necessary and set aside.
#4. Place arugula in the bottom of a large bowl.
#5. Add the sliced apples, celery, red onion, and 2/3rd of the toasted hazelnuts in the large mixing bowl. Season with salt and black pepper, to taste.
#6. Drizzle the vinaigrette over the fresh salad (you may not need all of it) and toss to combine.
#7. To serve, divide the Apple and Celery salad onto chilled salad plates and top with remaining toasted hazelnuts. Enjoy!
Toast Hazelnuts
#1. Preheat oven to 350°F
#2. Spread nuts out in a single layer on a dry baking sheet.
#3. Bake the hazelnuts for 12-15 minutes. Stir the nuts once or twice to encourage even toasting.
#4. Allow the toasted hazelnuts to cool before using.
What To Serve with Apple and Celery Salad with Toasted Hazelnuts
I usually serve this as a side dish for a great steak, but I also highly recommend serving it with these other dishes:
- Grilled Balsamic Steak
- Roasted Carrots with Curry
- Grilled Lime Flat Iron Steak
- Grilled Lamb Chops with Herbes de Provence
More Salad Recipes To Try Next Time
If you enjoyed making this Apple and Celery Salad with Toasted Hazelnuts recipe, you might want to try these other delicious salad recipes:
- Panzanella Salad
- Classic Broccoli Salad
- Peach Blackberry Salad
- Tortellini Antipasto Pasta Salad
- Classic Salad with Spinach and Warm Bacon Dressing
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Apple and Celery Salad with Toasted Hazelnuts
Ingredients
For the Honey-Dijon Salad Vinaigrette
- 1 t. Dijon Mustard
- 2 T. runny honey
- 2 T. apple cider vinegar
- 4 T. extra virgin olive oil or any substitute
- Pink Himalayan Salt and black pepper to taste
For the Salad
- 1/2 c. hazelnuts , toasted, roughly chopped, divided
- 6 large celery stalks , preferably organic, sliced
- 1-2 large red apples , very thin slices
- 1/4 cup thinly sliced red onions or shallots
- 2 c. arugula
- Sea salt and black pepper to taste
Instructions
- Toast hazelnuts per instructions at bottom of the recipe. Set aside.
- Thoroughly wash your salad ingredients and dry them using clean paper towels. Get a clean cutting board to chop the large red apples, celery stalks, and red onions (can also use green onions).
- Prepare the dressing ingredients. Get a small bowl and add the Dijon mustard, extra-virgin olive oil, cider vinegar, and the rest of the ingredients. Whisk vigorously and let it emulsify into a creamy consistency. Adjust the seasoning as necessary and set aside.
- Place arugula in the bottom of a large bowl.
- Add the sliced apples, celery, red onion, and 2/3rd of the toasted hazelnuts in the large mixing bowl. Season with salt and black pepper, to taste.
- Drizzle the vinaigrette over the fresh salad (you may not need all of it) and toss to combine.
- To serve, divide the Apple and Celery 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 the hazelnuts for 12-15 minutes. Give the nuts a stir once or twice to encourage even toasting.
- Allow the toasted hazelnuts to cool before using.
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