Celery Apple Salad with Walnuts and Dates
This crunchy celery apple salad with walnuts, dates and a maple shallot vinaigrette is a quick, healthy and delicious side dish for transitioning into fall - when it's still hot but you want all the apple flavors! (gluten-free, vegan)
- Prep Time: 10 min
- Total Time: 10 min
- Yield: 4 servings 1x
- Category: salad
- Method: baked
- Cuisine: American
Ingredients
Scale
- 1/4 cup walnuts, chopped
- 2 cups celery, sliced
- 1/2 cup celery leaves, roughly chopped
- 1 medium honeycrisp apple, thinly sliced
- 2 green onions, chopped
- 2 pitted medjool dates, finely chopped
- Maple Dijon Dressing (omit the thyme)
Instructions
- Add all dressing ingredients to a jar (I usually omit the thyme for this salad). Whisk or shake to combine.
- To toast the walnuts, place on a baking sheet and toast in the oven at 375°F for 10 minutes. Alternately, you can place them in a skillet on the stove and toast over medium heat until fragrant, stirring occasionally.
- In a large bowl, combine sliced celery, celery leaves, apple slices, green onions, dates, and walnuts.
- Pour in the dressing to taste (I start with half) and toss to coat.
- Serve immediately or store in the refrigerator up to 2 hours before serving.
Notes
- Leftovers can be stored in the refrigerator in an airtight container for 1-2 days.
- I like honeycrisp apples, but any variety you have works just fine.
- Add fresh parsley instead of or in addition to the celery leaves, if you'd like.
- If you don't have dates, raisins or dried cranberries make a nice substitute.
- You can try toasted pecans, hazelnuts, or almonds in place of the walnuts if you'd like.
Keywords: apple celery salad, easy celery apple salad