Description
Crunchy celery salad is perfect alongside rich and creamy dishes.
Ingredients
Scale
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
