Apple Celery Walnuts Salad

The satisfying crunch of celery against sweet apple slices has saved many dinner parties when I needed something fresh and vibrant to cut through rich main courses. My friend Sarah introduced me to this combination during a potluck, and I was skeptical at first. Now it is the salad I turn to when I want something that feels effortless but impressive.

Last autumn, I served this alongside roasted chicken for my family Sunday dinner. My uncle who normally refuses salads actually went back for seconds, asking what I did to make celery taste so good. Sometimes the simplest combinations are the ones that surprise people the most.

Ingredients

• 2 medium apples: Gala brings sweetness while Granny Smith adds tartness, so mixing both gives you perfect balance
• 4 celery stalks: Thinly sliced on a sharp diagonal creates elegant ribbons rather than sad little circles
• 2 tablespoons fresh parsley: This bright herb adds a fresh pop of color that makes the salad look restaurant-worthy
• ½ cup walnuts: Toasting them first is the secret step that transforms their flavor from mild to deeply nutty
• 2 tablespoons lemon juice: Freshly squeezed makes all the difference here, nothing bottled comes close
• 2 tablespoons extra virgin olive oil: A fruity oil pairs beautifully with the sweetness of the apples
• 1 teaspoon honey or maple syrup: Just enough to round out the acidity without making the dressing sweet
• ½ teaspoon Dijon mustard: This helps the dressing emulsify and adds a subtle depth
• Salt and pepper: Season generously, as salt is what makes all the flavors pop

Instructions

Toast the walnuts:

Heat a dry skillet over medium heat, add the chopped walnuts, and stir frequently for 3-4 minutes until you can smell their toasty aroma filling your kitchen. Watch them carefully because nuts can go from perfectly toasted to burnt in seconds.

Whisk the dressing:

In your large serving bowl, combine the lemon juice, olive oil, honey, Dijon mustard, salt, and pepper. Whisk vigorously until the mixture thickens slightly and turns creamy.

Prep the produce:

Slice your apples and celery as thinly as possible, then add them directly into the bowl with the dressing. Toss immediately to coat, which prevents the apples from browning.

Bring it together:

Scatter in the cooled walnuts and chopped parsley, then give everything a gentle toss. Taste and adjust the seasoning if needed before serving.

Save

This recipe has become my go-to contribution for holiday gatherings because it holds up beautifully on a buffet table. There is something deeply satisfying about watching skeptical guests take their first bite and seeing their eyes light up with surprise.

Making It Your Own

Sometimes I crumble blue cheese over the top for added creaminess, especially when serving this as a main course salad. The salty tang plays so nicely against the sweet apples and earthy walnuts.

Prep Ahead Strategy

You can toast the walnuts and whisk together the dressing up to two days in advance, storing them separately in airtight containers. Just wait to slice the apples until right before serving to maintain that perfect crisp texture.

Serving Suggestions

This salad shines alongside roasted meats, grilled fish, or as part of a larger meze spread. The bright acidity makes it an excellent palate cleanser between courses.

• Try swapping pecans for walnuts when you want a slightly sweeter nut flavor
• A handful of arugula adds a peppery kick that cuts through the sweetness
• Shaved Parmesan turns this into a more substantial first course

Save

There you have it, a salad that proves simplicity does not mean boring. Every time I make this, I am reminded that the best recipes are often the ones that let quality ingredients truly shine.

Recipe Questions & Answers

→ How do I keep apples from browning in the salad?

Toss sliced apples with a bit of lemon juice before mixing them into the salad to prevent browning.

→ Can I use other nuts instead of walnuts?

Yes, pecans or hazelnuts make great substitutes and add their own unique crunch and flavor.

→ What is the best way to toast walnuts?

Toast walnuts in a dry skillet over medium heat for 3–4 minutes, stirring occasionally, until fragrant.

→ Can this salad be prepared ahead of time?

Yes, you can prepare it ahead and chill for up to 1 hour before serving to maintain crispness.

→ Are there optional ingredients to enhance flavor?

Adding crumbled blue cheese or feta enhances flavor with a creamy, tangy contrast.