Celery Pear and Hazelnut Salad

Story by Holly
Celery Pear and Hazelnut Salad
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October is easily my favorite time of year in the Northwest. If I could live in it forever, I would. Imagine that with me for a minute...endlessly crisp mornings and warm afternoons, foliage exploding with color everywhere, and the occasional rainy day perfect for cozying up by the fire. That sounds pretty ideal to me. But, as much as I love this season, the holiday enthusiast in me can’t help but think about the fact that Thanksgiving is just 5 short weeks away (really though, can you believe that?!). It’s always around this time of year that I begin to ease into my holiday meal planning and keep my eyes open for interesting recipes and flavor combinations, which is how I stumbled on this celery and Diamond Nuts hazelnut salad with pear and tarragon dressing.

The flavors are simultaneously bright and earthy...

Celery Pear and Hazelnut Salad

I’ve been noticing celery salads popping up on menus around Portland while dining out and was intrigued by the idea, so when I found a bag of chopped hazelnuts by Diamond Nuts at the market I knew exactly what I’d use them for. I got to work constructing this crunchy celery salad, adding fennel, golden raisins, the most delicious pear vinaigrette, sliced fresh pears and some good parm (because cheese is always a great idea). Upon first bite of this tasty concoction I just knew it was a winner for my Thanksgiving table. The flavors are simultaneously bright and earthy, and the pears and raisins just feel like fall. I also love the fact that I’ll be able to prep all of the components for this salad a day or two ahead of time, and once it’s dressed and on my table the celery and fennel will stay crunchy (unlike lettuce). It’s the perfect make-ahead dish and travels really well, too. Have I talked you into giving it a try yet? I know trying new things can be scary, so go ahead and make this baby now, give it a try and think it over, because it’s never to early to start planning the best meal of the year.

This sponsored post is written by TMP on behalf of Diamond of California. The opinions and text are all ours. Thank you for supporting the brands we love.

Celery Pear and Hazelnut Salad

Serves 8

Pear Vinaigrette

1 large ripe pear, peeled and cored
1/2 cup extra light tasting olive oil
2 tbsp apple cider vinegar
1 tbsp honey
1/2 tsp salt
1/4 tsp freshly ground pepper
juice of half a lemon
1 tbsp fresh tarragon, finely chopped


8 ribs celery, thinly sliced
1 small fennel bulb, thinly sliced
1-2 pears, sliced or chopped
1 (4oz) package of Diamond Brand Chopped Hazelnuts
1/2 cup shaved parmesan
1/2 cup Golden raisins
chopped tarragon and fennel fronds for garnishing


In a high powered blender, blend all ingredients except for the chopped tarragon until smooth. Pour dressing contents into an appropriate container and mix in the chopped tarragon.

Toss all salad components with the dressing. Serve sprinkled with fennel fronds, extra tarragon and additional hazelnuts if desired.