Crunchy Celery Apple Salad (Print Version)

Crisp celery and apples combined with walnuts and feta in a bright vinaigrette dressing.

# What You Need:

→ Vegetables & Fruit

01 - 4 celery stalks, thinly sliced
02 - 2 medium apples (Granny Smith or Honeycrisp), cored and thinly sliced
03 - 2 cups mixed salad greens

→ Nuts & Cheese

04 - 1/2 cup walnut halves
05 - 3 oz feta cheese, crumbled

→ Dressing

06 - 3 tablespoons extra virgin olive oil
07 - 1 tablespoon apple cider vinegar
08 - 1 teaspoon honey
09 - 1 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper to taste

→ Garnish

11 - 2 tablespoons fresh parsley, chopped

# How To Make It:

01 - Place walnuts in a dry skillet over medium heat. Toast for 3 to 4 minutes, stirring occasionally, until fragrant and golden. Remove from heat and let cool completely.
02 - In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until emulsified and well combined.
03 - In a large bowl, combine celery, apples, and salad greens. Drizzle with dressing and toss gently to coat all ingredients evenly.
04 - Sprinkle toasted walnuts and crumbled feta over the salad. Gently toss again or arrange toppings as desired for visual presentation.
05 - Garnish with fresh parsley and serve immediately while ingredients remain crisp and fresh.

# Expert Advice:

01 -
  • Ready in just 20 minutes with minimal cooking required
  • Perfectly balanced flavors: sweet apples, savory feta, earthy walnuts, and crisp celery
  • Naturally vegetarian and gluten-free, making it inclusive for various dietary needs
  • Beautiful presentation that looks as good as it tastes
  • Versatile enough to serve as a light main or elegant side dish
02 -
  • Use a sharp knife or mandoline to slice celery and apples uniformly thin for the best texture
  • Toast extra walnuts and store them for quick salad toppings throughout the week
  • Make a double batch of the vinaigrette—it keeps well refrigerated for up to a week
  • For the best flavor, bring your feta to room temperature before crumbling and adding to the salad
  • If making ahead, keep apples, celery, and greens separate from the dressing until just before serving
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