A flavorful, colorful salad with contrasting textures, this winter salad combines sweet and sour apples, aromatic roasted celeriac, and crunchy toasted walnuts. The honey-mustard dressing softens the earthiness of the celeriac and highlights the natural sweetness of the apples, while the green base of leaves adds freshness and visual contrast. This dish is perfect as a light lunch, an appetizer for the holiday table, or a side dish for roasted meats, visually appealing with golden pieces of celeriac and ruby pomegranate seeds (optional). The salad is nutritious, easy to prepare, and stores well – the celeriac can be roasted in advance, and the ingredients can be quickly combined just before serving.
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Preheat the oven to 200°C (top-bottom). Line a large baking tray with parchment paper or use a baking dish. Check if you have all the tools: a sharp knife, a cutting board, a large bowl, a sauce bowl, a mixing spoon, a grater.
Peel the celeriac: trim the skin with a sharp knife until you reveal the fresh, creamy flesh. Cut the celeriac into cubes about 1–1.5 cm on each side (uniform pieces bake evenly). Place the chopped celeriac in a large bowl, drizzle with 15 g of olive oil (1/4 of the total amount), add 2 g of salt and half the pepper. Mix thoroughly so that each piece is lightly coated.
Spread the pieces of celery evenly on the baking sheet in a single layer (do not overlap). Bake in a preheated oven for 30–35 minutes, flipping the pieces halfway through with a spatula, until they are golden and tender. Check with a fork: the celery is ready when the fork goes in smoothly and the edges are slightly caramelized.
While the celery is roasting, prepare the apples and onion. Cut the apples into eighths, remove the cores, and then slice each piece into thin slices (about 3–4 mm) — they will look nice and won't fall apart. Cut the red onion into thin feathers. In a small bowl, mix 10 g of apple cider vinegar with a pinch of salt (about 1 g) and immediately add the apple slices to prevent them from browning and to give them a gentle acidity. Set aside for 5–10 minutes.
In a medium dry skillet, heat it over medium heat. Add the walnuts and toast for 4–6 minutes, stirring frequently, until they become fragrant and lightly browned. Immediately transfer to a plate to prevent burning in the hot skillet. Once cooled, break them into smaller pieces with your fingers.
In a medium bowl, combine the remaining 45 g of olive oil, 20 g of Dijon mustard, 30 g of honey, and 30 g of apple cider vinegar (if you used 10 g earlier for the apples, use the remaining 30 g from the total of 40 g now). Add 1 g of salt and 1 g of pepper. Whisk vigorously or stir with a spoon until the dressing becomes smooth and slightly emulsified (the oil will start to combine with the mustard and vinegar). Taste and adjust seasoning with salt/pepper if needed.
When the celery is roasted, remove it from the oven and let it rest for 8–10 minutes to cool slightly (hot celery will cause the leaves to wilt). Meanwhile, in a large bowl, place the salad mix and finely chopped parsley.
Add the cooled pieces of roasted celery, drained and lightly drizzled apple slices, and red onion feathers to the bowl with the leaves. Drizzle evenly with the prepared dressing (preferably 2/3 of the dressing, keep the rest for possible seasoning at the plates). Gently mix with a wooden spatula or your hand, lifting the leaves from the bottom — mix briefly to avoid crushing the leaves.
Sprinkle toasted walnuts on top. If you are using blue cheese, crumble it evenly on top. For a color contrast, sprinkle with pomegranate seeds (optional) and gently drizzle with the remaining sauce. Finally, add freshly ground pepper.
Serve immediately when the leaves are fresh and crunchy. Use two spoons or tongs to place the salad on the plate to maintain aesthetics. If you prepared it earlier, before serving, add a little fresh dressing and gently mix.
Celeriac was valued in European cuisine as early as the 17th century as a root vegetable that replaced more expensive vegetables. Roasted walnuts added fat and crunch to salads before olive oil became common in the kitchen.
Serve immediately after preparation, on wide plates. It can be served with thin slices of dark bread or as a side dish to roasted meat. If you are using blue cheese, add it just before serving to prevent it from melting in the warmth of the celery.
It is best to consume the salad within 24 hours. Store in the refrigerator separately: roasted celery in a closed container for up to 3 days, the salad mix separately (max 24 h). Keep the dressing in a jar for up to 7 days. Combining the ingredients before serving will maintain the freshness of the leaves.
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Fresh and healthy salads that will be a perfect complement to a Valentine's Day dinner.
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