Name: Crisp Apple Celery Salad with Toasted Hazelnuts & Honey-Dijon Vinaigrette
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 t. Dijon Mustard; 2 T. runny honey; 2 T. cider vinegar; 4 T. olive oil or any substitute; Pink Himalayan Salt and black pepper, to taste; 1/2 c. hazelnuts, toasted, roughly chopped, divided; 6 large celery stalks (preferably organic), sliced; 1-2 large red apples, thinly sliced; 1/4 c. thinly sliced red onions or shallots; 2 c. arugula; Sea salt and black pepper, to taste

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Indulge in a symphony of flavors and textures with our Crisp Apple Celery Salad with Toasted Hazelnuts & Honey-Dijon Vinaigrette. This salad is a celebration of contrasting tastes and sensations, perfectly balancing the crispness of fresh apples and celery with the rich, nutty undertones of toasted hazelnuts.

Drizzled generously with a homemade honey-Dijon vinaigrette, each bite promises to be a delightful experience that tantalizes your taste buds. Whether you’re seeking a refreshing side dish or a light, nutritious meal, this salad is designed to impress and satisfy.

Why you’ll love this recipe

Freshness in Every Bite: The use of fresh, organic ingredients ensures a burst of natural flavors and nutrients, making every forkful a refreshing experience.
Easy and Quick Preparation: With a preparation time of just minutes, this salad is perfect for busy weeknights or a quick, healthful lunch. It is also perfect to go alongside your grilled meat dishes at a party or BBQ.
Versatile Serving Options: This salad pairs wonderfully with a variety of main courses, or it can stand alone as a satisfying, light meal.
Aesthetic Appeal: The vibrant colors and textures of the ingredients make this dish not only delicious to eat but also a feast for the eyes, perfect for impressing guests or brightening your mealtime.

Ingredients

Dijon Mustard: Opt for a high-quality Dijon mustard for its tangy and robust flavor that will serve as the backbone of the vinaigrette.
Runny Honey: Choose natural, unprocessed honey for a touch of sweetness that balances the acidity of the vinaigrette while contributing a smooth texture.
Cider Vinegar: Apple cider vinegar lends a fruity and slightly tangy taste that complements the honey and mustard beautifully.
Olive Oil or Substitute: A good quality extra virgin olive oil is recommended for its fruity notes, but any healthful oil that fits your preference can be used.
Pink Himalayan Salt and Black Pepper: These essentials season the vinaigrette and enhance the overall flavor harmony of the salad.

Salad Ingredients

Hazelnuts: Look for raw hazelnuts that you can toast yourself for the freshest taste and a crunchy texture that contrasts with the softness of the other ingredients.
Celery Stalks: Choose crisp, preferably organic celery stalks for their fresh, clean taste and satisfying crunch.
Large Red Apples: Select firm and juicy red apples for their sweet flavor and crisp texture which add a delightful contrast to the salad.
Red Onions or Shallots: Thinly sliced red onions or shallots provide a slight bite and vibrant color, enhancing both the flavor and appearance of the salad.
Arugula: Fresh arugula leaves add a peppery note to the salad, complementing the sweetness of the apples and honey.
Sea Salt and Black Pepper, to taste: Fine-tuning the seasoning with sea salt and freshly ground black pepper will elevate the flavors of the entire salad.

Substitutions and Additions

While the base recipe provides a delightful blend of flavors and textures, don’t hesitate to customize it according to your preferences or pantry availability. Here are some suggestions for substitutions and additions:

Nuts: If hazelnuts are not available or you prefer a different taste, almonds, walnuts, or pecans can serve as excellent alternatives. Each brings its unique flavor and texture to the salad.
Vinegar: While cider vinegar complements the apples beautifully, you can also experiment with balsamic vinegar for a deeper, slightly sweeter flavor profile.
Mustard: For a milder vinaigrette, consider using whole grain mustard instead of Dijon. It will lend a subtly different texture and taste to the dressing.
Leafy Greens: If arugula is too peppery for your liking, baby spinach or mixed greens can be used as a softer, milder base for the salad.
Cheese Addition: For an extra layer of flavor, consider adding crumbled feta or goat cheese. The tanginess and creaminess of the cheese can enhance the overall complexity of the salad.
Fruit Variations: In addition to or instead of red apples, try incorporating pears for a similarly crisp yet slightly different sweet and earthy flavor.

Instructions

To toast hazelnuts:

Preheat the oven to 350°F.
Spread the nuts evenly in a single layer on a dry baking sheet.
Bake for 12-15 minutes, stirring the nuts occasionally for even toasting.
Allow the item to cool down before use.

To make the salad:

Create the vinaigrette by combining all ingredients in a small jar and whisking vigorously until it emulsifies into a creamy texture. Adjust seasoning as needed and then set it aside.

Place a bed of arugula at the base of a spacious salad bowl.

Add sliced apples, celery, red onions, and two-thirds of the toasted hazelnuts. Season with salt and black pepper according to your taste.

Drizzle the vinaigrette onto the salad (you might not use it all) and toss to mix.

To serve, portion the salad onto chilled plates and sprinkle with the remaining toasted hazelnuts.

Recipe tips

Chill Your Salad Bowls: Before serving, place your salad bowls in the refrigerator for 10-15 minutes. This helps keep the salad crisp and refreshing, especially on warm days.
Toast Nuts in Bulk: Toast more hazelnuts than the recipe calls for and store them in an airtight container. They’re perfect for adding a crunchy texture and nutty flavor to other dishes or snacking.
Layer for Presentation: When assembling the salad, consider layering the ingredients in sections before tossing. This enhances the visual appeal, especially if serving to guests.
Adjust the Dressing: Start with a conservative amount of vinaigrette and adjust according to taste. Remember, you can always add more, but you can’t take it out once it’s mixed in.
Serve Immediately: To maintain the texture and freshness of the ingredients, toss the salad with the vinaigrette right before serving. This prevents the greens from wilting and the nuts from becoming soggy.
Experiment with Textures: For an added textural component, try including something crispy, like crumbled bacon or homemade croutons. This adds a delightful crunch that contrasts well with the softness of the apples and the creaminess of the potential cheese additions.

Storage & reheating

While the Crisp Apple Celery Salad with Toasted Hazelnuts & Honey-Dijon Vinaigrette is best enjoyed fresh due to the crispness of the apples and the crunch of the nuts, leftovers can be stored to enjoy later. Here’s how to handle storage and reheating, if necessary:

Storing the Salad: If you have leftovers, it’s best to store the salad components separately. Keep the vinaigrette in a sealed container in the refrigerator for up to one week. The toasted hazelnuts should be stored in an airtight container at room temperature to maintain their crunch. The sliced apples, celery, and onions can be kept in an airtight container in the refrigerator for a day or two, though the apples may slightly brown and soften. The arugula should also be refrigerated and is best if used within a day.
Can You Freeze It? This salad is not suitable for freezing. The texture of the fresh ingredients will be significantly affected by freezing and thawing, losing their crispness and becoming soggy.
Reheating: This recipe is intended to be enjoyed as a cold salad, so reheating is not applicable. If you’ve stored components separately, simply assemble the salad when you’re ready to enjoy it again. If the vinaigrette has thickened while in the refrigerator, letting it sit out at room temperature for a few minutes or giving it a quick shake should return it to a pourable consistency.

By following these storage tips, you can enjoy the Crisp Apple Celery Salad with Toasted Hazelnuts & Honey-Dijon Vinaigrette over a couple of days, while preserving the fresh flavors and textures as much as possible.

Recipe FAQ

Can I use a different type of nut if I’m allergic to hazelnuts?

While hazelnuts offer a distinctive flavor and crunch, almonds, walnuts, or even roasted pumpkin seeds make great substitutes. Just be sure to toast them as you would the hazelnuts to bring out their natural oils and enhance their flavor.

Is there a vegan option for the cheese?

Yes, for those looking for a vegan-friendly version, you can easily skip the cheese or opt for a vegan cheese alternative. Nutritional yeast sprinkled over the top before serving can also add a cheesy flavor without the dairy.

Can this salad be made in advance for a party?

Yes, this salad is a fantastic option for parties! Prepare each component separately and store as advised in the storage section. Then, assemble and dress the salad just before serving to maintain freshness and crispness. This strategy also allows guests to customize their servings according to their preferences.

What are the best apples to use for this salad?

Crisp, slightly tart apples such as Honeycrisp, Fuji, or Pink Lady apples work best for this salad. Their firm texture stands up well to the dressing, and their slight sharpness complements the sweet and tangy flavors of the other ingredients.

Can I add protein to this salad to make it a main dish?

Certainly! Grilled chicken, smoked turkey, or even a plant-based protein like tofu or chickpeas can turn this salad into a hearty main dish. Just be sure to season your protein choice well to complement the flavors of the salad.

4 portions