Apple Celery Walnut Salad

My grandmother used to make something similar whenever we complained about eating yet another winter vegetable. She'd hand us a bowl of apples and celery with this knowing smile, claiming it was what kept her skin glowing. Decades later, I understand the genius in that simple combination, and I've added my own touch with toasted walnuts and a honey mustard dressing that makes everything sing.

Last autumn, I brought this to a potluck when everyone else was showing up with mac and cheese and casseroles. The bowl was empty within ten minutes, and three people actually messaged me the next day begging for the recipe. Something about the fresh, crisp flavors cuts through all the richness of typical party food and wakes up your palate in the best way possible.

Ingredients

• 2 medium apples: I love using one Granny Smith for tartness and one Gala or Honeycrisp for natural sweetness, and thin slices are crucial here because thick chunks feel clumsy in the mix
• 3 celery stalks: Don't skip this or use too little, the celery provides the backbone crunch that makes every bite satisfying
• 1/2 cup walnut halves: Toasting them in a dry skillet for just three minutes transforms their flavor from mild to deeply nutty and aromatic
• 2 tablespoons fresh parsley: This isn't just garnish, the fresh herb brightness lifts the whole salad out of ordinary territory
• 2 tablespoons extra-virgin olive oil: Use something you really like the taste of, since the dressing is light and the oil flavor comes through
• 1 tablespoon fresh lemon juice: Bright and acidic, this balances the honey and prevents the apples from oxidizing too quickly
• 1 teaspoon Dijon mustard: The secret to getting the dressing to emulsify properly and stay coating every bite
• 1 teaspoon honey: Just enough to mellow the acid and mustard without making the salad taste like dessert
• Salt and freshly ground black pepper: Don't be shy with these, they're what pulls all the flavors together into something cohesive

Instructions

Make the dressing first:

Whisk the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in your large bowl until the mixture thickens slightly and looks glossy instead of separated.

Prep the produce:

Slice your apples and celery as thinly as you can manage, and if you're working ahead, toss the apple slices in a teaspoon of the lemon juice to keep them pristine.

Bring it all together:

Add the apples and celery to the dressing, tossing gently with your hands or salad tongs until everything is lightly coated, then fold in the toasted walnuts and parsley.

Final adjustment:

Taste and add more salt or pepper if needed, keeping in mind that flavors will meld and become more pronounced after a short rest.

Serve it right:

This salad is best within thirty minutes of tossing, when the apples are still crisp and the walnuts haven't started softening from the dressing.

Save

What started as my grandmother's humble remedy for winter vegetable fatigue has become the dish I turn to whenever I need something that feels light but substantial. There's something almost meditative about the rhythm of slicing apples and celery, and the way the kitchen smells when toasting walnuts is comfort in itself.

Make It Your Own

This salad is wonderfully forgiving and welcomes all sorts of variations. Sometimes I'll add crumbled blue cheese or feta for a creamy, salty element that plays beautifully against the sweet apples, or swap in pecans if that's what I have in the pantry. The core formula stays the same, but the character changes with whatever feels right for the meal.

Perfect Pairings

While this salad shines as a starter or light lunch with crusty bread, I've found it's particularly brilliant alongside roast chicken or pork, where the crunch and acidity cut through the richness of the meat. During warmer months, it's become my go-to side for grilled anything, providing that refreshing contrast everyone craves when it's hot outside.

Timing Is Everything

The window for perfect texture is shorter than you might think, so plan to assemble this right before you want to serve it. That said, you can absolutely slice the apples and celery hours ahead and store them separately in the refrigerator, then whisk the dressing and toss everything together at the last minute for maximum freshness.

• Keep the walnuts separate until serving time if you're prepping ahead
• A mandoline makes quick work of uniformly thin slices if you have one
• This recipe doubles easily for a crowd, just use a really large bowl

Save

There's something so satisfying about a recipe that proves simple ingredients, treated with a little care, can become something memorable. This salad has earned its permanent place in my regular rotation, and I hope it finds its way into yours too.

Recipe Questions & Answers

→ What type of apples work best in this salad?

Firm apples like Granny Smith or Gala hold their shape and add a nice balance of tartness and sweetness.

→ Can the walnuts be substituted with other nuts?

Yes, pecans or almonds can be used to provide a similar crunchy texture and nutty flavor.

→ How can I keep the apple slices from browning?

Toss the apple slices lightly in lemon juice before mixing with other ingredients to maintain their color.

→ Is it better to serve this salad immediately or chilled?

It can be served right away or chilled for up to 30 minutes, which enhances its crispness and flavors.

→ What dishes pair well with this salad?

It complements roasted chicken or can be enjoyed as a light lunch with crusty bread.