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Winter Fruit and Walnut Salad

Winter Fruit and Walnut Salad
A bright yet satisfying winter salad that balances earthy roasted celery root with crisp apple and toasted walnuts. The fresh parsley adds a vibrant lift, making this dish feel both comforting and refreshingly light. Ideal as a side for holiday meals or a last-minute addition when guests arrive. Simple to prepare, yet elegant enough to impress.
Ingredients
  • 400 g / 14 oz celery root, peeled and cut into 1-inch cubes
  • 100 g / 1 cup walnuts, roughly chopped
  • 1 large apple (such as Honeycrisp or Fuji), cored and diced (about 150 g / 1½ cups)
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp olive oil (optional, for roasting)
  • Salt, to taste
  • Freshly ground black pepper, to taste
Instructions

1. Preheat oven to 400°F (200°C)

2. Line a baking sheet with parchment paper and spread out the celery root cubes in a single layer

3. Drizzle lightly with olive oil if desired, and season with a pinch of salt

4. Roast for 20 to 25 minutes, turning once halfway through, until tender and golden at the edges

5. Remove from oven and let cool to room temperature

6. In a large bowl, combine roasted celery root, diced apple, and chopped walnuts

7. Season lightly with salt and pepper, then toss gently to combine

8. Sprinkle with fresh parsley just before serving

9. Serve at room temperature as a side dish or part of a winter spread

Tools
  • baking sheet
  • oven
  • cutting board
  • knife
  • bowl

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