Apple and Celery Salad with Toasted Hazelnuts
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!
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.