This apple celeriac salad is a delicious mix of flavors and textures. Easy to make, with some crunch, saltiness and sweet, it's perfect as a side or enjoy for lunch.
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Over the years, I have become more of a fan of salads than I used to be. My challenge has always been that lettuce rarely inspires me, and unfortunately that's the biggest chunk of salad for a lot of people.
This salad, however, only has a dash of green and it's parsley. The rest is a tasty mix of veg, fruit, seeds and bacon. That makes it sounds more complicated than it is: this is really easy to make and so delicious.
What is celeriac?
Celeriac, also known as celery root, is as the latter name suggests: the root of the celery plant. It is also pretty much what you would imagine - a root vegetable that has a bit of a celery flavor.
On the outside, it's knobbly and often hairy, so you need to give it a good trim to get to the good part. And then the flesh browns quickly on contact with air. But give this less-than-glamorous vegetable a chance, as it's worth trying.
How to use celeriac
Being a root vegetable, you can treat it much like other roots and roast, steam, boil or use it raw. It makes a tasty soup, is great mashed and works well with other roots for a mixed root side.
One of the most popular ways to use this vegetable is in a classic French salad, celeriac remoulade. This uses it raw, combined with a creamy lemony dressing.
Here I've used the raw idea, but changed it up to include a broader range of flavors. I've also added a fresher dressing and mix of textures.
It's such a great combination, and a great way to use this often un-loved veg, as well as enjoy some apples in a more savory way.
Steps to make this salad
- Cook the bacon and cut into strips (this can be done ahead)
- Whisk together the dressing ingredients.
- Chop the parsley relatively finely and grate the apple and celeriac. Grate the celeriac last as it discolors quickly.
- Pour the dressing over the celeriac, apple and parsley and mix well.
- Add the bacon and pepitas, mix and serve.
This apple celeriac salad is a delicious mix of flavors that's kind of the fall anti-salad (in a good way!). Packed with flavor, great textures as well as being easy to make, it makes a great lunch or side.
Looking for more fall-flavored salads? Try these:
- Beet apple salad with maple vinaigrette
- Butternut squash wild rice salad with cranberries and fennel
- Roasted kabocha squash salad with feta
- Pear gorgonzola salad with candied pecans
- Plus get more fall recipes in the archives.
Apple celeriac salad
- 1 cup celeriac 100g peeled weight
- ½ large apple
- 2 slices bacon
- 2 tbsp pumpkin seeds (pepitas)
- ¼ cup chopped parsley 4tbsp
For the dressing
- 1 tbsp lemon juice
- 1 tbsp virgin olive oil
- 1 tbsp walnut oil
- ¼ tsp Dijon mustard
- Whisk together the lemon juice, oils and mustard for the dressing first so that it is ready to use.
- Peel the celeriac, removing all the outer layer and any dark, hairy indents. Peel and core the apple. Coarsely shred both and toss with the dressing to prevent browning.
- Cook the bacon as you prefer (eg under broiler, in oven/in pan - this can be done ahead) and cut into slices. Roughly chop the parsley.
- Add the bacon, pumpkin seeds and parsley to the apple and celeriac and toss to combine well. Serve.
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
See more apple recipe ideas:
- Moroccan Apple and Sweet Potato Beef Stew by Savory Moments
- Crispy Hot Cider Tea-Brined Chicken Thighs by Culinary Adventures with Camilla
- Fuji Apple Salad with Chicken by Palatable Pastime
- Crunchy Dried Cherry Applesauce Cake Bars by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Vegan Apple Cream Cheese Puff Pastry Braid by The Baking Fairy
- Applesauce Cake Tassies by Cindy's Recipes and Writings
- Chocolate Covered Apple Slices by Books n' Cooks
- Creamy Caramel Apple Icebox Cake by Cooking With Carlee
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This post is sponsored in conjunction with #AppleWeek. I received complimentary product from sponsor companies to aid in the creation of the #AppleWeek recipes. All opinions are mine alone. Disclaimer: Thank you AppleWeek Sponsors: Envy Apples, Bob’s Red Mill, Republic of Tea, Flahavan’s Irish Oats, Nairn’s, Taylor & Colledge, Zyliss, Chocoley, and Torani for providing the prizes free of charge.