Celery Apple Pecan Salad with Maple Dijon Dressing

Ingredients

Ingredients

• 4 celery stalks
• 1 large apple
• 6 medjool dates
• 1/2 cup pecan halves
• 1/4 cup parmesan cheese
• 2 tbsp dijon mustard
• 2 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 1 garlic clove
• 1/4 cup olive oil
• salt & pepper

Instructions

1. Whisk together 2 tablespoons Dijon mustard, 2 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 minced garlic clove, 1/4 cup olive oil, and salt and pepper to taste in a small bowl to make the dressing. Set aside.
2. Thinly slice 4 celery stalks and 1 large apple (such as Honeycrisp or Granny Smith). Pit and chop 6 Medjool dates into bite-sized pieces.
3. Toast 1/2 cup pecan halves in a dry skillet over medium heat for 2-3 minutes until fragrant, then let cool and roughly chop.
4. In a large bowl, combine the sliced celery, apple, chopped dates, pecans, and 1/4 cup shaved Parmesan cheese.
5. Drizzle the dressing over the salad and gently toss to coat. Serve immediately.

Notes

For extra crunch, use a mandoline to thinly slice the apple and celery. If making ahead, store components separately and toss just before serving to prevent sogginess.