Ingredients
Scale
- 1 teaspoon Dijon mustard
- 2 tablespoons pure maple syrup
- 2 tablespoons red apple vinegar
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper to taste
- ¼ cup pecans, roughly chopped
- 6 celery stalks, thinly sliced
- Coarsely chopped celery leaves
- 1 large red apple, chopped (Pink Lady, Fuji, Honeycrisp recommended)
- ¼ cup dried cranberries
Instructions
- Prepare the Vinaigrette: In a jar, combine Dijon mustard, maple syrup, red apple vinegar, olive oil, salt, and pepper. Seal and shake until blended.
- Toast the Pecans: In a dry skillet over medium heat, toast pecans for 3–4 minutes until golden and fragrant. Allow to cool.
- Assemble the Salad: In a large bowl, mix sliced celery, chopped celery leaves, red apple pieces, dried cranberries, and three tablespoons of toasted pecans. Season lightly with salt and pepper.
- Dress the Salad: Drizzle the vinaigrette over the salad mixture and toss gently until coated.
- Serve: Plate individual servings topped with remaining toasted pecans.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 9g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg