Description
A refreshing and crunchy Apple and Celery Salad made with crisp apples, toasted walnuts, dried cranberries, and a light honey-lemon vinaigrette. Perfect for a light side dish or healthy lunch.
Ingredients
- 3 large crisp apples (such as Honeycrisp or Granny Smith), cored and cut into ½-inch pieces
- 6 celery stalks with leaves, stalks sliced ¼-inch thick, leaves roughly chopped
- 1 cup walnuts, toasted and roughly chopped
- ½ cup dried cranberries
- ¼ cup fresh parsley, finely chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
1. Prepare apples and celery by washing, coring apples and cutting into ½-inch pieces, slicing celery stalks ¼-inch thick, and chopping celery leaves separately.
2. Toast walnuts in a dry skillet over medium-low heat for 5–7 minutes until fragrant and golden, then chop roughly.
3. Whisk together olive oil, lemon juice, honey, salt, and pepper until emulsified to create the dressing.
4. Combine apples, celery stalks, walnuts, cranberries, and parsley in a large bowl. Drizzle with most of the dressing and toss gently.
5. Add celery leaves, toss briefly, let rest 10–15 minutes, then serve with remaining dressing if desired.
Notes
This salad is best served fresh but can be stored in the fridge for a few hours before serving.
Use tart apples for a nice contrast with the sweet cranberries and honey dressing.
You can substitute pecans or almonds for the walnuts if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg