Celery Apple Salad Recipe
This Celery Apple Salad with Walnuts is one of my favorite recipes! Loaded with crunchy ingredients, a delicious maple and apple cider dressing, and umami rich parmesan cheese!
Calories: 474kcal
Ingredients
Salad Ingredients:
- 1 cup walnuts halves or pieces
- 6 ribs of celery thinly sliced diagonally (use leaves if desired)
- 2 medium Honeycrisp apples
- 6 medjool dates pitted and thinly sliced (see notes)
- ½ cup ~4 ounces parmesan cheese, thinly sliced
Dressing:
- ⅓ cup EV olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoons Dijon mustard
- ½ teaspoon kosher salt + ¼ teaspoon pepper
Instructions
- TOAST: Add the walnuts to a dry skillet over medium-low heat. Toss and cook the walnuts for 4-5 minutes or until nutty and toasted. Remove to a bowl and let cool. Then roughly chop if desired.
- PREP: Fill a medium bowl with water about halfway full. Add a packet of true lime or a squeeze of lemon if you’re prepping ahead and want to keep the apples from browning. Slice the apples off the core. Then vertically slice the apples into thin slices. Flip the apples and slice again to make matchsticks. Place apples in the water. Slice the celery on the diagonal to create thin slices.
- DRESSING: In a mason jar, add the olive oil, ACV, maple syrup, dijon, kosher salt and black pepper
- TOSS: Drain the matchstick apples from the water, gently pat try if desired. Add the celery (and any leaves), apples, walnuts, dates, and parmesan to a bowl. Toss with the dressing until combined. Taste and adjust with more kosher salt and black pepper as needed.
Notes
- Apples: To keep them apples from browning, add a packet of true lime or a squeeze of lemon to the water if you’re prepping ahead.
- Dates: Place them in the fridge or freezer for 10 minutes. This firms them up a bit and allows you to slice through easier.
Nutrition
Serving: 1g | Calories: 474kcal | Carbohydrates: 34g | Protein: 11g | Fat: 35g | Fiber: 4g
