Description
Indulge in the vibrant flavors of autumn with our delightful Harvest Celery Salad, a perfect blend of crunchy celery, crisp apples, and rich pecans that captures the essence of the season.
Ingredients
Scale
Salad Base Ingredients:
- 5 ½ to 6 cups celery, diagonally diced ½ inch pieces (21 to 24 oz.)
- 1 medium Honeycrisp apple (or Gala, or Granny Smith), unpeeled, small dice *
- ¾ cup dried cranberries (golden raisins, or diced dates)
- ½ to ¾ cup finely diced red onion (+/-) *
Glazed Toasted Pecans:
- 1 cup pecans
- 1 Tablespoon pure maple syrup
Dressing Ingredients:
- 3 Tablespoon red wine vinegar
- 1 Tablespoon lemon juice
- 2 Tablespoons + 1 teaspoon tahini
- 1 Tablespoon + 1 teaspoon pure maple syrup (+/-) *
- 2 teaspoons Dijon mustard *
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Pinch to 1 teaspoon sea salt (+/-) *
Instructions
- Place the pecans into a small skillet, heat over medium heat, stirring constantly to avoid burning, once the pecans become toasty and fragrant, add the maple syrup. Stir constantly until the maple syrup becomes bubbly, sticky, and the maple syrup adheres to the pecans. Then immediately transfer to a glass or ceramic plate to cool.
- Place all the Dressing Ingredients into a small bowl, whisk until well combined and emulsified, then place in the refrigerator until ready to use.
- Place all the Salad Based Ingredients into a large bowl, mix to evenly distribute the ingredients, then set aside.
- Pour the dressing over the salad ingredients, mix well to thoroughly coat all the ingredients. Stir in the glazed pecans. Serve and enjoy! Refrigerate leftovers.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: Makes 8 cups (6 to 8 servings)