Save This salad blends the crisp sweetness of apples with the fresh crunch of celery and the rich texture of toasted walnuts. A delicate dressing made from lemon juice, olive oil, honey, and a hint of Dijon mustard coats the ingredients, enhancing every bite. Simple preparation requires just toasting walnuts, slicing produce, and tossing everything gently to retain their natural flavors and textures. Perfect as a starter or side, it offers a naturally fresh and vibrant taste with minimal effort.
The crunch of celery hitting the cutting board always catches me off guard in the best way. I started making this salad years ago when I realized I had more apples than I could eat and a bunch of wilting celery in the crisper drawer. Something about the sweet-savory combo just clicked. Now it is my go-to when I need something that feels light but still satisfying.
Last summer I served this at a neighborhood potluck and watched three different people ask for the recipe. The walnuts add this earthy richness that keeps it from feeling like just another boring salad. My sister-in-law who claims to hate celery actually went back for seconds.
Ingredients
- 2 medium apples: Gala brings sweetness while Granny Smith offers tart contrast so grab what you love or mix both
- 4 celery stalks: The thinner you slice them the more delicate the crunch becomes
- 2 tablespoons fresh parsley: This little herb addition brings brightness that makes everything pop
- ½ cup walnuts: Toasting them first is non-negotiable for that deep nutty aroma
- 2 tablespoons lemon juice: Fresh squeezed makes all the difference here
- 2 tablespoons olive oil: Use the good stuff since the flavor shines through
- 1 teaspoon honey or maple syrup: Just enough to pull the sharp edges off the lemon
- ½ teaspoon Dijon mustard: The secret that keeps the dressing from separating
- Salt and pepper: Your finishing touch for balance
Instructions
- Toast the walnuts:
- Heat a dry skillet over medium heat and toss the walnuts for about 3 to 4 minutes until they smell incredible and start to brown slightly. Watch them closely because burnt nuts happen fast.
- Whisk the dressing:
- In a large bowl combine lemon juice olive oil honey mustard salt and pepper. Whisk until it looks thick and creamy like magic happened in your bowl.
- Prep the produce:
- Slice your apples and celery as thin as you can manage. The thinner the slices the more elegant the salad feels.
- Toss everything together:
- Add the apples and celery to the dressing first. Give them a gentle toss then fold in those cooled walnuts and parsley until every piece gets coated.
- Time to eat:
- Serve it right now for maximum crunch or let it chill for an hour if you prefer the flavors to mingle more. Either way works beautifully.
Save This salad saved me during that stretch where I was cooking for a friend who could not eat gluten. It felt so good to put something on the table that looked beautiful and made everyone happy without anyone feeling like they were missing out.
Making It Your Own
Sometimes I toss in some crumbled blue cheese when I want to make it feel more decadent. The creaminess against all that crunch is something else entirely.
Serving Suggestions
A bed of mixed greens turns this into a proper meal salad. I have also served it alongside roasted chicken and watched it disappear faster than the main dish.
Storage and Prep
The dressing can be made a day ahead and kept in a jar. Just give it a good shake before tossing with everything else.
- Keep the apple slices in acidulated water if prepping ahead
- Add the walnuts at the last second so they stay crunchy
- This salad is best eaten the same day it is made
Save There is something almost meditative about the rhythm of slicing all that crisp produce. Hope this brings as much fresh energy to your table as it has to mine.
Recipe FAQs
- → What type of apples work best?
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Crisp varieties like Gala or Granny Smith provide a balance of sweetness and tartness to complement the salad.
- → How should the walnuts be prepared?
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Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant to enhance their flavor and crunch.
- → Can I substitute ingredients in the dressing?
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Yes, honey can be replaced with maple syrup and lemon juice provides a fresh acidity balanced by olive oil and Dijon mustard.
- → How do I prevent apples from browning?
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Tossing apple slices in a bit of lemon juice before combining with other ingredients helps maintain their color and freshness.
- → What are some variations to try?
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Adding crumbled blue cheese or feta introduces creaminess, or swapping walnuts for pecans or hazelnuts adds a different nutty flavor.
