Raw celery takes center stage in this ultra-crunchy, bold salad with Dijon-maple vinaigrette.
I’ve said it before: traditional lettuce salads can skew a bit boring. Of course there are times and places for fluffy, wispy side salads, but in some cases, only a bold, crunchy option will do.
Enter celery salad. Celery – the artist you may know as one third of mirepoix, or as the pushed-aside sidekick of buffalo wings – makes a truly excellent salad base. It’s crunchy, juicy, and relatively mild, so it sets the stage well for more flavor-forward ingredients, in this case apple, parsley, red onion, walnuts, and dates.
Dressed in a punchy Dijon-maple vinaigrette, this vegan salad is ideal alongside rich, creamy dishes (think white lasagna, pot pie), as well as for festive occasions like Thanksgivings and dinner parties.
Ingredients + Substitutions
- Celery: The crunchy base of this salad
- Apple: A red, sweet variety works best here – think pink lady, gala, or honeycrisp.
- Red Onion: Can be substituted with a shallot.
- Parsley: Lends an earthy quality to the salad, plus a vibrant green color.
- Walnuts: Can be subbed with roasted pecans or almonds. If you have a nut allergy, sub with toasted sunflower seeds.
- Dates: Round out the salad with jammy, sweet notes. Can be subbed with dried cranberries.
- Dijon Mustard: Can be subbed with brown mustard.
- Maple Syrup: Can be subbed with honey.
Knife Skills are Key
The shapes and sizes of the individual ingredients will greatly impact the experience of eating this salad. Most importantly, be sure to cut the celery very thinly and on a diagonal. For best results, use a sharp chef’s knife and a non-slip cutting board (pro tip: make any cutting board non-slip by placing a wet paper towel under it).
How to Make Celery Salad (Step-by-Step Photos)
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Soak Red Onion in Cold Water
Slice the onion into thin half-moons and submerge in cold water while you prep the rest of the ingredients, at least 10 minutes.
Why: This step reduces the onions’ pungency while keeping them crunchy.
Step 2: Make the Vinaigrette
In a small bowl, whisk together the mustard, maple syrup, lemon juice, salt, pepper, and olive oil.
Step 3: Chop the Ingredients
Prep the remaining ingredients and combine in a large bowl. Drain the onions in a mesh strainer, rinse under cold water, and add to the bowl.
Step 4: Dress the Salad
Pour the vinaigrette over the salad and toss to coat. Taste and season with more salt if needed.
FAQ’s
Like most salads, celery salad is best served as soon as it’s assembled. But, you can get a head start on prep: chop up the celery and parsley, place in a bowl, and store covered in the fridge for up to 1 day. Make the dressing and store in the fridge for up to 1 week. Roast and chop the walnuts, and store in the pantry until ready to use. All the other ingredients should be prepped day-of.
As noted, celery salad should be served right away for best results. But the leftovers are still surprisingly yummy (albeit less crunchy). Store leftovers in an airtight container in the fridge and eat within 3 days.
More Festive Salads to Try
- Arugula Salad with Roasted Sweet Potatoes
- Tahini Kale Salad
- Moroccan Shredded Carrot Salad
- Tuscan Kale Salad with Roasted Delicata Squash
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
Celery Salad with Apple and Walnuts
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
- Category: Salad
- Cuisine: American
- Diet: Vegan
Description
Crunchy celery salad is perfect alongside rich and creamy dishes.
Ingredients
For the Salad
- 1/2 cup roasted walnuts* (see note below)
- 1/4 medium red onion, very thinly sliced*
- 6 small celery stalks, very thinly sliced on a diagonal (2 packed cups)
- 1 small red apple (honeycrisp, gala, or pink lady), cut into matchsticks
- 3 Medjool dates, pitted and finely chopped*
- 1/2 cup roughly chopped parsley
For the Dressing
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard (or brown mustard)
- 2 teaspoons maple syrup (or honey)
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
Instructions
- If your walnuts are not roasted, begin by roasting them in a preheated 375º oven until they’re lightly golden and fragrant, 7 to 8 minutes. Then transfer to a plate to cool.
- Place the sliced onions in a bowl of cold water and set aside for at least 10 minutes.
- In a large bowl, combine the celery, apple, dates, and parsley. Drain the onions in a mesh strainer, rinse with cold water, and add to the bowl.
- In a small bowl, combine all the dressing ingredients and whisk to incorporate.
- Finely chop the walnuts and add to the celery mixture. Drizzle the dressing on top and toss to coat. Taste and adjust the seasonings if needed. Serve immediately.
Notes
- Walnuts can be substituted with roasted pecans or almonds. If you have a nut allergy, use toasted sunflower seeds.
- Red onion can be subbed with shallot.
- Dates can be subbed with 1/4 cup dried cranberries.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 280
- Sodium: 73 mg
- Fat: 19 g
- Carbohydrates: 26.7 g
- Fiber: 4.7 g
- Protein: 4.3 g
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