Crunchy Celery Apple Salad (Printable)

Crisp celery and apples combine with toasted walnuts and feta in a zesty salad.

# What You'll 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

# Directions:

01 - Place walnuts in a dry skillet over medium heat. Toast for 3-4 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.
03 - In a large bowl, combine celery, apples, and salad greens. Drizzle with dressing and toss gently to coat evenly.
04 - Sprinkle toasted walnuts and crumbled feta over the salad. Gently toss again or arrange toppings as desired.
05 - Garnish with fresh parsley and serve immediately.

# Expert Advice:

01 -
  • It comes together in under 20 minutes, so you can have lunch on the table while your coffee is still warm.
  • The contrast between crispy walnuts, creamy feta, and tart apples makes every bite feel intentional and delicious.
  • It's genuinely refreshing without feeling like deprivation, which means you'll actually want to eat it again next week.
02 -
  • If you're making this more than a few minutes ahead, slice the apples at the last second and toss them in lemon juice to prevent browning, which taught me that timing matters with simple salads.
  • Toasting the walnuts seems optional until you taste the difference, at which point you'll understand why this step exists at all.
03 -
  • Toast your walnuts a day ahead if you want one less thing to do at the last minute, since they'll keep in an airtight container and might even taste better after they've had time to cool and settle.
  • Use a mandoline if you have one and feel confident with it, because the extra-thin slices it creates will make the whole salad feel restaurant-quality in the best way.
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