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Ingredients
Scale
- 5 ½ to 6 cups celery, diagonally diced into ½ inch pieces (21 to 24 oz.)
- 1 medium Honeycrisp apple (or Gala, or Granny Smith), unpeeled, small dice
- ¾ cup dried cranberries (or golden raisins, or diced dates)
- ½ to ¾ cup finely diced red onion (to taste)
- 1 cup pecans
- 1 tablespoon pure maple syrup
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 tablespoons + 1 teaspoon tahini
- 1 tablespoon + 1 teaspoon pure maple syrup (to taste)
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Pinch to 1 teaspoon sea salt (to taste)
Instructions
- Toast pecans in a skillet over medium heat until fragrant; add maple syrup and stir until bubbly.
- Combine dressing ingredients in a bowl and whisk until emulsified.
- In a large bowl, mix diced celery, apples, cranberries, and red onion.
- Dress the salad and fold in the glazed pecans before serving.
Notes
Adjust onion amount based on personal taste.
Ensure to use fresh ingredients for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and toasting
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 8
- Sodium: 150
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 4
- Protein: 4
- Cholesterol: 0