Celery & Apple Salad with Pecans
Crisp, refreshing, and perfectly balanced between sweet and savory, this Celery & Apple Salad is a fresh addition to any table. Thinly sliced Tanimura & Antle Celery brings plenty of satisfying crunch, while crisp apples and toasted pecans add layers of sweetness, nuttiness, and texture. A creamy Dijon dressing made with apple cider vinegar and honey ties everything together with just the right amount of tang. Finished with fresh celery leaves and chives, this simple salad is delicious served alongside your favorite entrée or as a bright, refreshing addition to fall and holiday gatherings.
Ingredients:
For the Salad
- 1 bunch Tanimura & Antle Celery, core removed and stalks thinly sliced
- 1 cup Tanimura & Antle celery leaves, coarsely chopped
- 2 apples, cored, unpeeled, and thinly sliced into matchsticks
- ½ cup toasted pecans, chopped
For the Dressing
- ¼ cup Dijon mustard
- ¼ cup apple cider vinegar
- ¼ cup honey
- 1 cup mayonnaise
- 2 tablespoons chopped fresh chives or thinly sliced green onion
- ½–1 teaspoon freshly ground black pepper, to taste
4-6 Servings
20 min Prep
0 min Cook
20 min Total
Instructions:
Step 1: Make the Dressing
In a small bowl, whisk together the Dijon mustard, apple cider vinegar, honey, mayonnaise, chives, and black pepper until smooth and creamy. Taste and adjust the seasoning as desired. Set aside while you prepare the salad.
Step 2: Prep the Celery & Apples
Thinly slice the Tanimura & Antle Celery and coarsely chop the reserved celery leaves. Core the apples, leaving the peel on, and cut into thin matchsticks for plenty of crisp texture in every bite.
Step 3: Build the Salad
In a large mixing bowl, combine the sliced celery, celery leaves, apples, and toasted pecans. Add about half of the prepared dressing and gently toss until everything is evenly coated. Add additional dressing as desired.
Step 4: Serve & Enjoy
Serve immediately for the freshest, crispest texture, or cover and refrigerate until ready to enjoy. Refrigerate any leftover salad for up to three days and any remaining dressing for up to one week.