Ingredients
- 4 sticks Celery
- 1 medium Honeycrisp Apple
- 1/2 cup Dried Cranberries
- 1/4 medium Red Onion
- 1 cup Pecans
- 2 tablespoons Maple Syrup
- 2 tablespoons Red Apple Vinegar
- 3 tablespoons Tahini
- 1 tablespoon Lemon Juice
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Sea Salt
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat oven to 350°F (175°C). Spread pecans on a baking sheet, drizzle with maple syrup, and bake for about 10 minutes until toasted.
- Chop celery into bite-sized pieces, dice the apple, and finely chop the red onion.
- In a mixing bowl, combine tahini, vinegar, lemon juice, Dijon mustard, garlic powder, onion powder, and sea salt; whisk until smooth.
- In a large bowl, mix chopped celery, apple, cranberries, and cooled pecans. Pour dressing over the mixture and toss well.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 1g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Feel free to substitute honeycrisp apples with Gala or Granny Smith for different flavor profiles. Add extra crunch by incorporating other nuts or seeds like walnuts or sunflower seeds. Allow the salad to chill for at least 30 minutes before serving to enhance flavors.
