Spanish Roasted Celeriac, Apple and Walnut Salad Recipe
This salad combines the gentle sweetness of roasted celeriac with crunchy apple, walnuts and a light yogurt dressing with olive oil. In Spain, similar salads often appear as a side to roasted meats at family lunches, as they nicely balance richer dishes. The flavor is somewhat reminiscent of a French Waldorf salad, but with a distinct Mediterranean touch of olive oil and lemon.
Roasting the celeriac brings out its natural sweetness and gives the salad a warm, nutty depth that pairs beautifully with crisp apple and crunchy walnuts. The light yogurt and olive oil dressing keeps it fresh and Mediterranean rather than heavy and creamy.
Chef's tips
Cut the celeriac into evenly sized cubes so they roast at the same speed and don’t dry out. Don’t overbake it – it should be soft but still hold its shape. If your yogurt is very thick, loosen it with a spoonful of water or milk so the dressing coats the ingredients more easily.
How to serve
Serve slightly chilled or at room temperature alongside roast chicken, pork loin or baked fish. It also works well on a buffet table or as part of a mezze-style spread with other salads, olives and good bread.
Ingredients
- celeriac medium, peeled and cut into approx. 1.5 cm cubes - 1 piece
- apple crisp, cut into cubes - 2 pieces
- walnuts roughly chopped - 50 g
- raisins optional - 30 g
- thick plain yogurt - 120 g
- olive oil plus 1 tablespoon for roasting the celeriac - 2 tablespoons
- lemon juice - 2 tablespoons
- honey - 1 teaspoon
- Dijon mustard - 0.5 teaspoons
- salt to taste
- black pepper to taste
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Place the celeriac cubes on the tray, drizzle with 1 tablespoon of olive oil, sprinkle with a pinch of salt and pepper, and toss to coat. Roast for 25–30 minutes, until the celeriac is soft in the center and lightly browned on the edges. Stir halfway through baking.
- In a small bowl, mix the yogurt, 2 tablespoons of olive oil, lemon juice, honey, mustard, salt and pepper until you get a smooth dressing.
- Cut the apples into cubes just before assembling the salad so they don’t brown. You can drizzle them with a little lemon juice.
- Let the roasted celeriac cool slightly, then transfer it to a large bowl. Add the apples, walnuts and raisins.
- Pour the yogurt dressing over everything and gently toss. Taste and adjust the seasoning with salt and pepper if needed. Serve immediately or after a short chill.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku; jabłka mogą lekko zmięknąć, ale smak pozostanie dobry.
