Ingredients
Scale
- 3 large crisp apples (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
- Wash the apples thoroughly before coring them.
- Cut the apples into ½-inch pieces.
- Slice the celery stalks into ¼-inch thick pieces.
- Roughly chop the celery leaves separately.
- Place walnuts in a dry skillet over medium-low heat.
- Toast for about 5-7 minutes until they become fragrant and golden brown.
- Remove from heat and chop roughly.
- In a small bowl, whisk together olive oil, lemon juice, honey, sea salt, and black pepper until well combined.
- In a large mixing bowl, combine apples, celery stalks, toasted walnuts, dried cranberries, and parsley.
- Drizzle most of the dressing over the salad mixture.
- Toss gently to coat all ingredients evenly.
- Add chopped celery leaves to the salad and toss briefly.
- Let the salad rest for 10-15 minutes to allow flavors to meld.
- Serve with remaining dressing if desired.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 14g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg