Green Apple Celery Walnuts Salad

Last summer my friend Sarah brought this salad to a backyard BBQ and I honestly couldn't stop eating it. The crunch of fresh celery against tart apples was this perfect little wake-up call on a hot afternoon. I've been making it ever since, sometimes three times a week when the weather turns warm.

I made this for my sister's birthday dinner last month, right alongside a rich pasta dish, and honestly everyone kept reaching for seconds of the salad instead. There's something about that bright tangy dressing that just cuts through everything else on the table. Now it's become our family's go-to for potlucks because it's impossible to mess up.

Ingredients

• 2 medium green apples: Granny Smiths are ideal here—their tartness holds up beautifully against the sweet dressing and they stay crisp longer than other varieties
• 4 celery stalks: Thinly sliced on a slight angle gives you these elegant ribbons that look fancy but take seconds to prep
• 1 small shallot: Finely minced, this adds this subtle oniony warmth without being too harsh like raw onion can be
• 1 tablespoon lemon juice: Toss those apple slices in this right after cutting to keep them from turning brown—learned this the hard way
• 1/2 cup walnut halves: Toast these yourself, trust me—the difference between raw and toasted walnuts is night and day
• 2 tablespoons extra virgin olive oil: The base that brings everything together, use a good one you'd drizzle on bread
• 1 tablespoon apple cider vinegar: This gives the dressing its signature tang and pairs perfectly with the apples
• 1 teaspoon Dijon mustard: The secret to getting that dressing to emulsify into something silky and cohesive
• 1 teaspoon honey: Just enough to round out all the sharp flavors without making it sweet
• Salt and pepper: Don't be shy with the pepper—it really wakes up all the mild ingredients
• 2 tablespoons fresh parsley: Totally optional but that little pop of green makes it look like you put way more effort in than you actually did

Instructions

Prep your apples:

Core them, slice them thin, and immediately toss them in that tablespoon of lemon juice so they stay bright and fresh-looking

Toast the walnuts:

Throw them in a dry skillet over medium heat, stir constantly for about 3-5 minutes until they smell nutty and slightly browned, then let them cool completely

Whisk the dressing:

In a small bowl, combine the olive oil, apple cider vinegar, Dijon, honey, salt, and pepper—whisk until it looks smooth and creamy

Combine everything:

In your biggest mixing bowl, toss together those lemony apples, sliced celery, minced shallot, and cooled walnuts

Dress the salad:

Pour that dressing over the top and gently fold everything together until every piece is lightly coated

Finish and serve:

Transfer to a pretty platter, sprinkle with parsley if you're feeling fancy, and get it on the table while everything's still crisp and fresh

Save

This became my emergency dinner side dish when friends drop by unexpectedly last minute. I always have these ingredients in the fridge somehow, and people act like I planned something special. There's this quiet pride in watching someone take a bite and their eyes light up at something so simple.

Making It Ahead

You can slice the apples and celery hours ahead, just keep those apple slices in their lemon juice bath and store everything separately in the fridge. The dressing actually gets better after sitting for a bit, so whisk that up in the morning if you want to save time. Just don't combine everything until you're ready to eat.

Easy Variations

Sometimes I'll throw in some crumbled goat cheese or blue cheese if I want to make it more substantial. Pecans or almonds work beautifully instead of walnuts, and a tiny bit of fresh thyme or tarragon in the dressing changes the whole personality. In the fall, swapping fresh cranberries for parsley makes this feel totally seasonal.

Serving Suggestions

This holds its own as a light lunch with some crusty bread, but it really shines next to anything rich and heavy. I love it with roasted chicken, grilled salmon, or even as a bright counterpoint to something creamy like potato gratin. The key is serving it super cold on chilled plates—that crunch is everything.

• Use a mandoline if you want those apples paper-thin and restaurant-perfect
• A splash of white wine vinegar works if you're out of apple cider vinegar
• Let the dressed salad sit for just 5 minutes before serving to let flavors meld

Save

Hope this becomes one of those recipes you keep coming back to, the kind that feels like an old friend every time you make it. There's something wonderful about a dish this simple delivering so much joy.

Recipe FAQs

→ How do I prevent the green apples from browning?

Toss sliced apples with lemon juice to slow oxidation and keep them looking fresh.

→ Can I substitute walnuts with other nuts?

Yes, pecans or almonds work well toasted and provide a similar crunch and flavor profile.

→ What’s the best way to toast walnuts evenly?

Toast walnuts in a dry skillet over medium heat, stirring frequently until fragrant and lightly browned.

→ Is this salad suitable for gluten-free diets?

Yes, all ingredients are naturally gluten-free, making it safe for gluten-sensitive individuals.

→ Can I prepare the dressing ahead of time?

Yes, whisk dressing ingredients together and store in the refrigerator for up to two days before using.