Crunchy Apple-Celery Salad with Maple-Dijon Vinaigrette
This Apple Celery Salad is a crisp and refreshing lunch option or a superb accompaniment to a roast chicken dinner.
Servings 4 -6
Ingredients
For the Vinaigrette
- 1 tsp Dijon Mustard*
- 2 T. real maple syrup
- 2 T. red wine vinegar
- 2 T. extra virgin olive oil
- Sea salt and black pepper to taste
For the Salad
- ¼ cup pecans roughly chopped, divided
- 6 large celery stalks sliced
- Celery leaves roughly chopped
- 1 large red apple chopped
- ¼ cup dried cranberries
- Sea salt and black pepper to taste
- 4 oz 100g Parmesan cheese, shaved
Instructions
- Prepare the vinaigrette by adding all ingredients to a salad shaker or jar with a tight-fitting lid. Cover and shake vigorously to combine. Set aside.
- Add chopped pecans to a small dry pan set over medium heat. Heat for several minutes, stirring occasionally, until toasted. Remove from heat and set aside.
- Add the celery, apples, celery leaves, cranberries, and three tablespoons of toasted pecans to a large salad bowl. Season with salt and black pepper, to taste.
- Drizzle the vinaigrette on top and toss to combine.
- To serve, divide the salad onto chilled salad plates and top with remaining toasted pecans and shaved Parmesan cheese. Enjoy!
Notes
- *For less sweet results, add 1-2 additional teaspoons of Dijon mustard