Celery & Apple Walnut Salad with Honey Miso Dressing

This Apple Walnut Salad is a great sweet-salty and crunchy salad. Makes a wonderful side dish or a delicious healthy light lunch.

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 also 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!

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Celery & Apple Walnut Salad with Honey Miso Dressing

This Apple Walnut Salad is a great sweet-salty and crunchy salad. Makes a wonderful side dish or a delicious healthy light lunch.

5 from 3 votes

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Course: Salad

Cuisine: vegan

Keyword: Apple Walnut Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Calories: 519kcal

Author: Delicious Everyday

4 as a light lunch or 6 as a side

Ingredients

DRESSING:

• 1 tbs apple cider vinegar
• 1 tbs mirin
• 2 tbs miso
• 2 tbs sesame oil
• 2 tbs plus 1 tsp 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

US Customary - Metric

Instructions

• Begin by making the dressing. Add all of the ingredients to a food processor and process until smooth.
• Place the quinoa in a fine mesh sieve and rinse well under running water. Place in a saucepan along with the water and bring to a boil. Cover and reduce the heat to its lowest setting and cook for 12 minutes. Turn the heat off and leave covered for 10 minutes before fluffing with a fork. Place in a bowl and refrigerate until chilled.
• Toss the walnuts in frying pan and place over a low heat. Shake the pan every now and again toast for 5 minutes or until they smell toasty. Leave to cool.
• Add the remaining salad ingredients, with the exception of the nuts, to the chilled quinoa and toss to combine. Place in a serving bowl. Scatter the walnuts on top and drizzle with the dressing and toss just before serving.

Notes

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

Nutrition (Estimated)

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

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