Apple Celery Salad

Crunchy Apple Celery Salad with Maple-Dijon Vinaigrette

This quick and easy salad features a crunchy combination of crisp apples, celery, cranberries, and toasted pecans lightly tossed with a homemade Maple-Dijon vinaigrette. The result is a refreshing and satisfying balance of sweet and savory flavors that can be enjoyed by itself or paired with your favorite entrées for a complete meal.

This recipe is also great for warm weather gatherings, such as picnics and barbeques.

The delicious Apple Celery Salad Recipe is published for the Monthly Kitchen-Tested Favourite Recipes.

Kitchen Tip: The flavors in this recipe will intensify with time, so you may want to prepare a double (or triple) batch. Store any leftovers in an airtight container in the refrigerator for several days. However, be sure to toss the chopped apple with some fresh lemon juice before adding to the salad to minimize browning.

Note: The images shown here feature Pink Lady apples. If they are unavailable in your area, consider using Fuji, Jazz, or Honeycrisp apples instead as they offer a nice crunch and will not brown too quickly.

Preparation for Apple Celery Salad

Prep time: 15 minutes
Cook time: 5 minutes
Serves: 4-6

Maple-Dijon Salad Vinaigrette:

1 t. 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 less sweet results, add 1-2 additional teaspoons of Dijon mustard

Salad Ingredients:

¼ c. pecans, roughly chopped, divided
6 large celery stalks (preferably organic), sliced
Celery leaves (from stalks), roughly chopped*
1 large red apple, chopped
¼ c. dried cranberries
Sea salt and black pepper, to taste
3 T. Parmesan cheese, shaved

Directions

1. 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.

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2. Add chopped pecans to a small dry skillet set over medium heat. Heat for several minutes, stirring occasionally, until toasted. Remove from heat and set aside.

3. Add celery, apples, celery leaves, cranberries, and three tablespoons toasted pecans to a large salad bowl. Season with salt and black pepper, to taste. Drizzle the vinaigrette on top and toss to combine.