Crisp Apple-Celery Salad with Toasted Hazelnuts & Honey-Dijon Vinaigrette

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.

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Crisp Apple-Celery Salad with Toasted Hazelnuts & Honey-Dijon Vinaigrette

Course

Appetizers, Lunch, Salad

Cuisine

Appetizer, Gluten-Free, Salad

Keyword

Appetizer, Apples, Celery, Gluten-Free, Salad

Prep Time

15 Minutes

Cook Time

15 Minutes, to roast hazelnuts

Servings

Servings

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

Course Appetizers, Lunch, Salad Cuisine Appetizer, Gluten-Free, Salad Keyword Appetizer, Apples, Celery, Gluten-Free, Salad Prep Time 15 Minutes Cook Time 15 Minutes, to roast hazelnuts Servings Servings 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

Instructions

1. 1. Toast hazelnuts per instructions at bottom of recipe. Set aside.
2. 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. 3. Place arugula in the bottom of a large salad bowl.
4. 4. Add sliced apples, celery, red onions, and 2/3rd of the toasted hazelnuts. Season with salt and black pepper, to taste.
5. 5. Drizzle the vinaigrette over salad (you may not need all of it) and toss to combine.
6. 6. To serve, divide salad onto chilled salad plates and top with remaining toasted hazelnuts. Enjoy!

To Toast Hazelnuts

1. 1. Preheat oven to 350°F
2. 2. Spread nuts out in a single layer on a dry baking sheet.
3. 3. Bake 12-15 minutes, giving the nuts a stir once or twice to encourage even toasting.
4. 4. Allow to cool before using.

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