Green Apple Celery Walnuts Salad

The first time I made this salad was during one of those humid July afternoons when cooking anything hot felt like a punishment. I had bought too many Granny Smith apples at the farmers market and needed something that wouldn't require turning on the stove. This crisp, tangy combination saved my dinner and has been my go-to warm-weather salad ever since.

Last summer, I served this at a backyard barbecue and watched my friend who claims to hate salad go back for thirds. She texted me the next day asking for the recipe, saying she had dreamed about the crunch. Something about the combination of textures makes it impossible to stop eating.

Ingredients

• 2 medium green apples: Granny Smiths are ideal here because their tartness holds up against the dressing and their flesh stays crisp longer than other varieties
• 4 celery stalks: Thinly sliced on a slight angle gives you elegant ribbons that distribute evenly throughout the salad
• 1 small shallot: Finely minced, this adds a subtle sharpness that bridges the gap between sweet apples and tangy dressing
• 1 tablespoon lemon juice: Toss the apples in this immediately after slicing to keep them from turning brown
• 1/2 cup walnut halves: Toasting them transforms their flavor from merely nutty to deeply aromatic and rich
• 2 tablespoons extra virgin olive oil: Use a good quality one here since the flavor really shines in such a simple dressing
• 1 tablespoon apple cider vinegar: Provides a fruity acidity that complements rather than fights with the apples
• 1 teaspoon Dijon mustard: This is the secret that helps the dressing emulsify and cling to every piece of produce
• 1 teaspoon honey: Just enough to round out the sharp edges and bring all the flavors together
• Salt and freshly ground black pepper: Don't be shy with the pepper it cuts through the sweetness of the apples
• 2 tablespoons fresh parsley: Adds a fresh herbal note and makes the whole dish look restaurant worthy

Instructions

Prep the apples:

Toss the sliced apples with lemon juice the moment they hit the bowl to keep them bright and prevent browning while you work

Toast the walnuts:

Heat a dry skillet over medium heat and add the chopped walnuts, stirring frequently for 3 to 5 minutes until they smell fragrant and turn golden brown, then transfer to a plate to cool completely

Make the dressing:

Whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until the mixture thickens slightly and turns opaque

Combine everything:

Pile the apples, celery, minced shallot, and cooled walnuts into a large mixing bowl and pour the dressing over the top

Toss and serve:

Gently fold everything together until each piece is lightly coated, then transfer to a serving platter and scatter the parsley on top before serving immediately

Save Pin

This recipe became my mothers unexpected favorite after she reluctantly tried it during a visit. Now she requests it every time she comes over, saying it reminds her of the simple salads she ate growing up but better.

Making It Your Own

Sometimes I crumble some sharp cheddar or blue cheese on top when I want to make it more of a main course. The creamy richness against the crisp vegetables creates this incredible contrast that feels luxurious.

Perfect Pairings

This salad shines alongside anything grilled, especially chicken or fish. The acidity cuts through rich meats and the crunch provides a refreshing counterpoint to charred flavors from the grill.

Make Ahead Strategy

You can slice the apples and celery up to 4 hours ahead if you store them separately in the refrigerator with the apples still tossed in lemon juice. Keep the dressing in a small jar and the toasted walnuts in a sealed container at room temperature.

• Dress the salad just 5 minutes before serving to maintain maximum crunch
• If taking this to a potluck, pack the dressing separately and toss it there
• The parsley goes on last as a garnish to keep it looking fresh

Save Pin

There is something deeply satisfying about a salad that requires nothing more than fresh ingredients and a bit of chopping to transform into something extraordinary. I hope this becomes one of your quick favorites too.

Recipe FAQs

→ What type of apples work best for this salad?

Green, tart apples like Granny Smith are ideal as they provide a crisp texture and tangy flavor that balances the dressing.

→ How do you prevent apples from browning?

Toss sliced apples in lemon juice immediately after cutting to maintain their fresh, vibrant color.

→ Can the walnuts be substituted?

Yes, pecans or almonds can be used as alternatives, offering different nutty flavors and textures.

→ Why toast the walnuts?

Toasting walnuts enhances their aroma and crunch, adding depth to the salad's overall flavor.

→ What dressing ingredients complement the salad?

A blend of olive oil, apple cider vinegar, Dijon mustard, and honey creates a balanced, tangy dressing that ties the ingredients together.