Crisp Apple-Celery Salad with Toasted Hazelnuts & Honey-Dijon Vinaigrette

There’s something downright magical about a salad that’s crisp, fresh, sweet, and savory all at the same time. If you’re someone who enjoys a little crunch in every bite, a zesty homemade dressing, and vibrant flavors that pop off the plate—then you’re going to love this Crisp Apple-Celery Salad with Toasted Hazelnuts & Honey-Dijon Vinaigrette.

This isn’t your average “lettuce and tomato” salad. Nope. This bowl is packed with peppery arugula, tart and sweet red apples, crunchy celery, a little bite from red onions, and golden toasted hazelnuts that bring just the right amount of warmth and texture to the mix. And the vinaigrette? Oh, it’s dreamy. That honey-Dijon blend is tangy, a little sweet, and totally addictive.

Whether you’re prepping a quick lunch, throwing together a side dish for a dinner party, or looking for a fresh way to use up seasonal apples, this salad is a total win. Bonus? It’s stunning. Like Pinterest-worthy stunning.

Also Read: Crunchy Apple-Celery Salad with Maple-Dijon Vinaigrette

Why You’ll Love This Salad:

• It’s crunchy AF. Between the celery, apple, and nuts, this salad brings the noise in the best way possible.
• It’s light and fresh, but still satisfying. The combo of fiber-rich veggies and heart-healthy fats (hello, olive oil and hazelnuts) means you won’t be reaching for a snack five minutes later.
• The flavors are perfectly balanced. You get peppery, sweet, tangy, nutty—every bite is a little different and a lot delicious.
• You can prep it ahead. Toast the nuts and whisk up the dressing in advance so all you have to do is toss it together when hunger hits.

How To Make This Apple-Celery Salad

Quick Kitchen Tips:

• Celery matters. Go for the thinner, paler stalks—they’re crisp without being stringy and have a more delicate flavor.
• Keep those apples fresh. A quick toss in lemon juice keeps your apple slices from turning brown before the salad makes it to the table.
• Toasting nuts is a game-changer. Freshly toasted hazelnuts add a deeper flavor and that warm, roasted crunch we all crave. It’s easy and totally worth the 15 minutes.

How to Toast Hazelnuts:

You can absolutely buy pre-toasted hazelnuts—but if you’ve got raw ones on hand, don’t stress. Here’s how to bring out their best flavor:

1. Preheat your oven to 350°F (175°C).
2. Spread the hazelnuts in a single layer on a dry baking sheet.
3. Bake for 12–15 minutes, giving them a gentle shake or stir once or twice so they toast evenly.
4. Let them cool before using. The skins may crack and flake off—that’s totally normal. You can rub them with a clean kitchen towel to remove some of the skin if you’d like, but it’s not necessary.

Step-By-Step Guide For Making This Apple Celery Salad

1. Toast the hazelnuts (if you haven’t already) and set them aside to cool.

2. Whisk the vinaigrette: In a small bowl or jar, combine Dijon mustard, honey, cider vinegar, and olive oil. Season with pink Himalayan salt and freshly ground black pepper. Whisk or shake it up until it’s creamy and emulsified. Taste and adjust seasoning as needed.

3. Layer the arugula into the base of a large serving bowl.

4. Add the chopped celery, sliced apples (tossed in lemon juice), red onion, and ⅔ of the hazelnuts. Season the salad with a pinch of sea salt and cracked black pepper.

5. Drizzle the vinaigrette over the salad—start with half and toss gently. Add more if you like it saucier, but don’t overdress it.

6. Serve it up: Divide the salad between chilled plates and sprinkle the rest of the toasted hazelnuts on top for that extra crunch factor. Enjoy!

Make It Your Own:

This salad is super flexible, so feel free to get creative. Here are a few tasty twists:

• Add cheese: A sprinkle of goat cheese or shaved parmesan would add a lovely creamy contrast.
• Swap the nuts: No hazelnuts? Try toasted walnuts, pecans, or almonds.
• Change up the greens: If arugula isn’t your thing, baby spinach or mixed greens will still work beautifully.
• Make it heartier: Add grilled chicken, chickpeas, or quinoa to turn it into a full meal.

This Crisp Apple-Celery Salad with Toasted Hazelnuts & Honey-Dijon Vinaigrette is everything you didn’t know you needed in a salad, light yet satisfying, easy to make, and seriously impressive when plated. It’s the perfect mix of textures and flavors, and once you taste it, you’ll wonder where it’s been all your life.

It’s the kind of dish that feels fancy, but it’s really just smart ingredient pairing and a killer homemade vinaigrette.

So the next time you’re craving something crunchy, fresh, and just a little unexpected, give this salad a try. Bonus points if you serve it with a glass of crisp white wine and pretend you’re having lunch on a patio in the South of France.