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

Prep Time | 15 Minutes |
Cook Time | 15 Minutes, to roast hazelnuts |
Servings |
Servings
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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 Red Onions or Shallots thinly sliced
- 2 Cups Arugula
- Sea Salt and Black Pepper to taste
Honey-Dijon Salad Vinaigrette
- 1 Teaspoon Dijon mustard
- 2 Tablespoons Runny Honey
- 2 Tablespoons Apple Cider Vinegar
- 4 Tablespoons extra virgin olive oil
- Pink Himalayan Salt and Black Pepper to taste
Ingredients
Honey-Dijon Salad Vinaigrette
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Instructions
- 1. Toast hazelnuts per instructions at bottom of recipe. Set aside.
- 2. Prepare the vinaigrette by adding all ingredients to a small mason jar and whisking or shaking 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.
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