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Celery and Watermelon Radish Salad with Nuts and Dried Cherries
4-6
servings
Side Dish
Course
Print Recipe
Ingredients
Directions
Ingredients
4 lg
celery stalks, and any fresh-looking leaves from the bunch
Jump
2
watermelon radishes, or 4 to 6 red Sparkler radishes
Jump
½ c
sweetened dried cherries or cranberries
Jump
½ c
of your favorite type of unsalted roasted nuts, coarsely chopped
Jump
For the dressing:
1 tbsp
Dijon mustard
Jump
2 tbsp
apple cider vinegar
Jump
1-2 tsp
pure maple syrup
Jump
¼ c
extra-virgin olive oil
Jump
Salt and black pepper
Jump

When you’re facing a dearth of leafy greens that look fresh and bouncy, such as in the dead of winter, crisp celery stalks can be counted on for a great salad instead. Refreshing and flavorful, the stalks are sliced thinly on a bias and tossed with other firm veggies like radishes (you can sub in carrots) for contrasting flavor and texture. If you like cooking chicken, chances are you’ll have many of these types of vegetables lurking in your crisper, so wake them up in this vibrant salad with dried fruit, crunchy nuts, and a simple vinaigrette.

Directions

  1. Make the dressing: Whisk together the mustard, vinegar, and maple syrup in a small bowl. While whisking continuously, slowly drizzle in the olive oil and whisk until the mixture is thoroughly emulsified. Taste and season with salt and pepper.
  2. Slice the celery stalks on a bias as thinly as you can into long blades. Slice the radishes crosswise as thinly as you can, or use a mandoline. Optionally, stack up the radish slices and sliver them into matchsticks.
  3. Right before serving, combine the celery, radishes, and celery leaves in a serving bowl and toss with the dressing. Top with the dried cherries and the nuts and serve.

Recipe courtesy of SHEET PAN CHICKEN: 50 Simple and Satisfying Ways to Cook Dinner. Copyright © 2020 by Cathy Erway. Photography by Lizzie Munro. Published by Ten Speed Press, an imprint of Penguin Random House.