Celery & Apple Walnut Salad with Honey Miso Dressing

Crunchy celery, crisp apple, toasted walnuts, and a tangy-sweet honey miso dressing come together in this salad that's substantial enough for lunch but light enough to serve as a side.

Part Waldorf salad part Japanese salad, this crunchy Celery and Apple Walnut Salad is my latest salad obsession.

Hearty enough to satisfy at lunch time yet light enough to serve as a side dish, this Apple Walnut Salad is as delicious as it is diverse.

Quinoa and chickpeas add protein and body while apple, celery, and walnuts add crunch. And the greens, well, we all know that greens are good for you. I've used celery leaves and watercress. If you don't have or can't get watercress where you are, rocket (arugula) would work wonderfully too.

The star of this Apple Walnut Salad for me though is the dressing. It's one of those goes on anything dressings. Drizzle on grilled eggplant. Dollop on a noodle salad. Toss over salad greens. The options are endless.

It would also be delicious topped with this vegan-friendly Carrot Ginger Miso Dressing!

Key Ingredients & Substitutions

• Celery. The crunchy backbone of this salad. Save any tender inner leaves to toss in with the greens.
• Apple. A crisp, slightly tart variety like Honeycrisp or Granny Smith holds its texture best. Leave the skin on and julienne it for the prettiest bite.
• Walnuts. Toasted for extra flavor and crunch. Pecans or slivered almonds work well as a swap.
• Quinoa. Adds protein and a little chew. Rinse it well before cooking to wash away any natural bitterness.
• Chickpeas. For more staying power. Canned chickpeas, drained and rinsed, are the easiest option, though home-cooked work too.
• Watercress and celery leaves. Peppery greens that balance the sweetness of the apple and honey. No watercress? Arugula (rocket) is a great substitute.
• Honey miso dressing. The tangy-sweet glue that pulls it all together. Swap the honey for agave syrup or maple syrup to make the whole salad vegan.

Helpful Tips

Toast the walnuts. A few minutes in a dry skillet over low heat, shaking the pan occasionally, wakes up their flavor and adds a deeper crunch than raw walnuts. Let them cool completely before tossing them into the salad so they stay crisp.

Chill the quinoa first. Warm quinoa will wilt the greens and soften the apple. Cook it ahead and let it cool fully in the fridge before you start assembling the salad.

Slice the celery thin. Thin slices on the diagonal give you the most crunch per bite and help the celery pick up the dressing better than thick chunks do.

Julienne the apple right before serving. Apple browns fast once it's cut. If you need to prep it ahead, toss the matchsticks with a little lemon juice and keep them covered in the fridge until you're ready to build the salad.

Make the dressing ahead. The honey miso dressing keeps well in the fridge for up to a week, so it's an easy make-ahead component. Just give it a good shake or whisk before using, since it can separate a little as it sits.

Variations

• Add cheese. Crumbled feta or goat cheese adds a salty, creamy contrast if you're not keeping this one vegan.
• Swap the greens. Baby spinach, arugula, or a spring mix all work in place of watercress and celery leaves.
• Change up the crunch. Try pecans, sliced almonds, or pepitas instead of walnuts.
• Swap the fruit. A crisp pear is a lovely stand-in for the apple, especially in the fall.
• Add a protein. Baked or pan-fried tofu makes this filling enough for a full vegetarian dinner.
• Give it some heat. A pinch of red pepper flakes or a drizzle of chili crisp adds a spicy edge to the dressing.

Serving Ideas

Serve this Apple Walnut Salad as a light lunch on its own, or scale back the portion and set it alongside a heartier main for dinner. It pairs especially well with something warm and simple, so the crunch and cold crispness of the salad can play against it.

It's also a great addition to a spread of dishes for a potluck or holiday table, since it holds up well at room temperature for a couple of hours. Bring the dressing on the side and toss it in just before serving so everything stays crisp.

Storing & Freezing

Leftovers keep in an airtight container in the fridge for up to 2 days. The salad will soften slightly as the apple and greens sit in the dressing, so for the best texture, store the dressing separately and toss it with the salad just before eating if you're planning ahead.

This isn't a great candidate for the freezer. The raw apple, celery, and delicate greens all turn watery and limp once thawed, so it's best made fresh and enjoyed within a couple of days.

More Vegetarian Salads

If you loved this recipe, here are a few more salads you might enjoy:

• Artichoke Chickpea Salad with Lemon Dijon Dressing
• Green Spring Salad with Quinoa and Lemon Mustard Vinaigrette
• Kale Avocado Salad with Lemon Dijon Dressing
• Vegan Potato Salad

📖 Recipe

Celery & Apple Walnut Salad with Honey Miso Dressing

from Oh My Veggies

This sweet-salty, crunchy Celery and Apple Walnut Salad is part Waldorf, part Japanese-inspired, tossed in an addictive honey miso dressing. It's hearty enough for lunch and light enough for a side dish.

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 as a light lunch, or 6 as a side

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Ingredients 

US Customary - Metric

Dressing

• 1 tbs apple cider vinegar
• 1 tbs mirin
• 2 tbs miso
• 2 tbs sesame oil
• 2 tbs plus 1 teaspoon honey, or agave syrup
• 1 clove small garlic
• 1 tbs diced shallot

Salad

• ⅔ cup quinoa
• ⅔ cup water
• 1 cup walnuts, roughly chopped
• 6 sticks of celery, sliced
• 1 small red delicious apple, unpeeled and julienned
• 1 cup cooked chickpeas
• 2 cups watercress
• 1 cup celery leaves

Instructions

• Make the dressing: add the apple cider vinegar, mirin, miso, sesame oil, honey, garlic, and shallot to a food processor or blender and process until smooth.
• Rinse the quinoa well in a fine-mesh sieve under running water. Add it to a saucepan with the water and bring to a boil. Cover, reduce the heat to its lowest setting, and cook for 12 minutes. Turn off the heat and leave covered for 10 minutes, then fluff with a fork. Spread onto a plate or shallow bowl and refrigerate until fully chilled.
• Toast the walnuts in a dry frying pan over low heat, shaking the pan occasionally, for about 5 minutes or until fragrant. Remove from the heat and let cool completely.
• Add the celery, apple, chickpeas, watercress, and celery leaves to the chilled quinoa and toss to combine. Transfer to a serving bowl, scatter the toasted walnuts on top, and drizzle with the dressing. Toss just before serving.

Notes

For a vegan option, substitute agave syrup for the honey.

Nutrition (estimated per serving)

Calories: 519kcalCarbohydrates: 55gProtein: 14gFat: 29gSaturated Fat: 3gSodium: 416mgPotassium: 699mgFiber: 9gSugar: 19gVitamin A: 860IUVitamin C: 12.4mgCalcium: 114mgIron: 3.7mg

Course: Salad

Cuisine: Vegan

Keyword: Apple Walnut Salad

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