Apple Salad with Celery and Walnuts
Look no further than my apple salad with celery and walnuts if you want a fabulous fall themed recipe for a luncheon, a dinner, or a fresh addition to your Thanksgiving table. This crunchy salad is healthy and delicious!
Servings: 6 servings
Ingredients
- 1/2 cup walnuts, toasted (see instructions in the recipe notes)
- 1-2 apples, depending on size
- 2 cups thinly sliced celery (include those inner leaves)
- 1/4 cup thin red onion slices
- 4 cups (or 4 handfuls) arugula
dressing
- 4 Tbsp walnut oil (you can substitute olive oil)
- 4 Tbsp cider vinegar Note: I like my dressings on the tart side. Just reduce the vinegar if you don't.
- 1 tsp Dijon mustard
- 1 tsp honey
- pinch salt
Instructions
- To assemble the salad, put your arugula in the bottom of a wide shallow salad bowl.
- Top with the sliced apples, celery, red onions, and walnuts.
- Put the dressing ingredients in a small jar with a lid, and shake vigorously to emulsify it into a creamy consistency. Taste to adjust to your liking.
- Lightly drizzle the dressing over the salad (you may not need all of it) and toss well.
Notes
To toast nuts:
- Preheat oven to 350F
- Spread nuts out in a single layer on a dry baking sheet.
- Roast for 12-15 minutes, giving the nuts a stir once or twice to encourage even toasting.
- Let cool before using.
Nutrition
Calories: 180 kcal · Carbohydrates: 9 g · Protein: 2 g · Fat: 16 g · Saturated Fat: 1 g · Polyunsaturated Fat: 11 g · Monounsaturated Fat: 3 g · Sodium: 41 mg · Potassium: 231 mg · Fiber: 2 g · Sugar: 6 g · Vitamin A: 487 IU · Vitamin C: 5 mg · Calcium: 49 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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