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)
To make the dressing, finely mince the shallot. Place in a small bowl or jar. Add mustard, cider vinegar, olive oil and maple syrup. Whisk or shake (if using a jar) 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.
Leftovers can be stored in the refrigerator in an airtight container for 1-2 days.
If you don’t have spicy brown mustard, dijon works well too.
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