This is an easy recipe for vegan celeriac salad with apples, fennel bulb and hazelnuts. It’s crunchy and refreshing. And tastes awesome as a side to any meal. It’s also a nice addition to a holiday spread, like Thanksgiving or Christmas.
Before being peeled, celeriac, also known as celery root, may not be much of a looker. But once outer layer is removed, it’s crisp texture and subtle celery flavor are ready for action. And it pairs so nicely with apples!
Please enjoy! And check out other UVK recipes, like Hazelnut Kale Salad with Roasted Sweet Potato, Rutabaga and Green Apple, Root Vegetable Soup with Fresh Herbs and Chickpeas, Farro Salad with Roasted Root Vegetables, 26 Great Vegan Thanksgiving Dinner Recipes, Cream of Celery Soup and more.💚
Apple Celeriac Salad
1 cup cubed honeycrisp apples (OR a similarly firm, crisp apple)
¾ cup bite-size pieces of fennel bulb
½ cup peeled and cubed celeriac (also known as celery root)
¼ cup chopped celery
2 Tbsp hazelnut oil
2 Tbsp lemon juice
1 Tbsp chopped flat leaf parsley
½ tsp agave (or the sweetener of your choice)
½ tsp salt
¼ tsp onion powder
1-2 Tbsp finely chopped hazelnuts
1. Add the apples, fennel, celeriac, celery, hazelnut oil, lemon juice, parsley, agave, salt and onion powder to a salad bowl. Stir together, and taste. Adjust seasonings, if needed (more lemon? more salt? more agave?).
2. Top the apple celeriac salad with finely chopped hazelnuts and serve.
