A refreshing celery apple walnut salad packed with crisp textures, sweet-tart flavors, and a light honey-lemon dressing—perfect for quick lunches, meal prep, or healthy side dishes that actually taste amazing.
You know that moment when you’re staring into your fridge and somehow fresh celery, apples, and walnuts just call out to be tossed together? That’s exactly how this salad came into my life—totally by accident on a lazy Sunday afternoon.
Now it’s my go-to whenever I need something crisp, refreshing, and ridiculously easy to throw together.
Table of Contents
What Makes This Salad So Good
Here’s the deal: this celery apple walnut salad is all about textures and balance. You’ve got that satisfying crunch from fresh celery, sweet juiciness from apples, earthy richness from walnuts, and a bright little kick from scallions.
The honey-lemon dressing? It ties everything together without drowning the fresh flavors. It’s light enough for hot summer days but hearty enough that you won’t feel like you just ate air. Plus, it comes together in like 15 minutes, which means you can whip it up even on your busiest weekdays.
This is one of those celery recipes salad lovers dream about—no wilted lettuce, no boring vegetables, just pure crunch and flavor in every bite.
Fresh & Crunchy Celery Apple Walnut Salad
Equipment
- Knife
- Cutting board
- Mixing bowl
- Whisk
Ingredients
For the Salad
- 2 stalks celery chopped into bite-sized pieces
- 2 small apples cored and chopped
- ¾ cup walnuts coarsely chopped, optional toasted
- 1 bunch scallions sliced into thin rings
For the Dressing
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1 tsp honey
- 1 tbsp water
- to taste salt
- to taste black pepper
Instructions
- Wash celery stalks and apples. Chop celery into bite-sized pieces. Core and chop apples.
- Coarsely chop walnuts; optionally toast them in a dry skillet for 2-3 minutes.
- Slice scallions into thin rings.
- Whisk together lemon juice, olive oil, honey, water, salt, and black pepper until emulsified.
- Toss celery, apples, walnuts, and scallions in a large bowl. Pour dressing over and mix well.
- Adjust seasoning to taste and serve immediately.
Notes
Ingredients
Here’s what you’ll need to make this beauty. Nothing fancy, I promise—just grab these basics and you’re golden.
| Ingredient | Amount |
|---|---|
| For the Salad | |
| Celery stalks | 2 |
| Small apples | 2 |
| Walnuts | ¾ cup |
| Scallions (green onions) | 1 bunch |
| For the Dressing | |
| Fresh lemon juice | 2 tbsp |
| Olive oil | 2 tbsp |
| Honey | 1 tsp |
| Water | 1 tbsp |
| Salt | To taste |
| Black pepper | To taste |
A quick note on ingredients: Use crisp, fresh celery—none of that rubbery stuff hiding in the back of your veggie drawer. For apples, I love Honeycrisp or Granny Smith, but honestly, whatever you’ve got works. Just make sure they’re firm and not mealy. And if you can, toast those walnuts for a minute or two—it seriously ups the flavor game.
How to Make Celery Apple Walnut Salad
Alright, let’s get into it. This is where the magic happens, and trust me, it’s easier than parallel parking.
Prep Your Ingredients
First things first—wash your celery stalks and apples really well. Nobody wants gritty salad. Grab your celery and chop it into small, bite-sized pieces, about half an inch or so. You want them chunky enough to give you that satisfying crunch but not so big that you’re awkwardly chomping away.
Now tackle those apples. Core them (peel them if you want, but I never do—the skin adds color and extra fiber), then chop them into similar-sized pieces as your celery. Pro tip: if you’re not serving this right away, toss the apple pieces with a tiny bit of lemon juice to keep them from turning brown. Nobody likes sad, oxidized apples.
Get Nutty and Oniony
Take your walnuts and give them a coarse chop. Don’t pulverize them into dust—you want some substantial chunks for texture. If you’re feeling ambitious, toast them in a dry skillet over medium heat for 2-3 minutes until they smell amazing and turn slightly golden. This step is optional but wow, does it make a difference.
Slice your scallions into thin rings, using both the white and green parts. The white parts add a sharper bite, while the green parts bring a milder, fresher flavor. It’s like getting two ingredients in one, which is pretty cool.
Whip Up the Dressing
In a small bowl or jar, combine your lemon juice, olive oil, honey, and water. Add a good pinch of salt and a few grinds of black pepper. Then just whisk it all together with a fork until it’s nicely emulsified—you know, when it stops looking like oil and water having a fight and starts looking smooth and unified.
Taste it. Does it need more honey? More lemon? Adjust to your liking. This is your salad, after all.
Bring It All Together
Toss everything—celery, apples, walnuts, and scallions—into a large mixing bowl. Pour that gorgeous dressing over the top and toss everything really well with tongs or a big spoon. Make sure every piece gets some love from that dressing.
Give it a final taste and adjust your seasoning. Maybe it needs a bit more salt, or another squeeze of lemon, or even a tiny drizzle more honey if you like things on the sweeter side.
Expert Tips for the Best Salad Ever
Toast those walnuts. I know I mentioned this already, but seriously—toasted walnuts taste about 100 times better than raw ones. Just watch them like a hawk because they go from perfect to burnt in about 30 seconds.
Apple choices matter. Tart apples like Granny Smith add a nice zing that plays well with the sweet honey dressing. Sweet apples like Fuji or Honeycrisp create a more mellow, dessert-like vibe. Can’t decide? Use one of each.
Make it ahead-friendly. If you’re meal-prepping, keep the dressing separate until you’re ready to eat. Nobody likes soggy salads with celery, and apples can get a bit watery if they sit in dressing too long.
Add extra crunch. Throw in some sunflower seeds, pepitas, or even pomegranate arils during the fall for extra texture and visual appeal.
Go creamy if you want. Not a fan of vinaigrettes? Swap the dressing for a dollop of Greek yogurt mixed with a little honey and lemon juice. It transforms this into a completely different (but equally delicious) celery dishes experience.
Tasty Variations to Try
Protein-Packed Version
Add some grilled chicken breast, rotisserie chicken, or even chickpeas to turn this into a complete meal. You can also toss in some crumbled feta or goat cheese for extra richness and tang.
Autumn Harvest Twist
Swap half the apples for fresh pears, add some dried cranberries, and use pecans instead of walnuts. Suddenly you’ve got yourself a fall-themed masterpiece perfect for Thanksgiving sides or cozy dinners.
Mediterranean Vibe
Replace the walnuts with toasted pine nuts or slivered almonds, add some crumbled feta cheese, and toss in a handful of fresh mint leaves. Switch the honey for a touch of Dijon mustard in your dressing. Boom—instant Mediterranean vacation on a plate.
Make It Spicy
Add some thinly sliced jalapeños or a pinch of red pepper flakes to the dressing. The heat plays surprisingly well with the sweet apples and crunchy celery.
Troubleshooting Common Issues
Salad tastes bland? You probably need more salt or acid. Add another squeeze of lemon juice and a good pinch of salt, then taste again. Don’t be shy with seasoning—it makes all the difference.
Apples turning brown too fast? Toss them with lemon juice immediately after cutting. The acid slows down oxidation big time. Or just cut them right before serving.
Dressing not sticking? Make sure your ingredients are dry before tossing. If celery or apples are too wet, the dressing will just slide off. Give everything a good pat-down with paper towels before assembling.
Walnuts taste bitter? Old or rancid walnuts can taste pretty gnarly. Always taste them before adding. Fresh walnuts should taste mildly sweet and earthy, not bitter. Store them in the freezer to keep them fresh longer.
Storage, Reheating, and Zero-Waste Tips
Here’s how to keep this salad fresh and make the most of your ingredients.
| Storage Type | Instructions | Duration |
|---|---|---|
| Refrigerator | Store dressed salad in an airtight container | 1-2 days |
| Refrigerator (undressed) | Keep salad ingredients and dressing separate in containers | 3-4 days |
| Dressing only | Store in a sealed jar or container | 5-7 days |
Reheating? Nope, not happening. This is a fresh salad meant to be enjoyed cold or at room temperature. Don’t even think about microwaving it unless you want sad, warm, wilted sadness.
Zero-waste kitchen ideas: Got leftover celery leaves? Don’t toss them! Chop them up and add them to the salad for extra flavor—they taste like mild celery and add a pop of color. Leftover apple cores? Toss them in a bag in your freezer to make homemade apple scrap vinegar or stock later. Those scallion roots? Stick them in a glass of water on your windowsill and they’ll regrow. Free scallions forever!
If you’ve got extra walnuts lying around, they’re perfect for topping your morning easy blueberry muffins or sprinkling over your berry french toast casserole for brunch.
Nutritional Information
Here’s the breakdown per serving (recipe makes about 4 servings):
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 180 |
| Total Fat | 14g |
| Saturated Fat | 1.5g |
| Cholesterol | 0mg |
| Sodium | 45mg |
| Total Carbohydrates | 14g |
| Dietary Fiber | 3g |
| Sugars | 9g |
| Protein | 3g |
| Vitamin C | 8% DV |
| Calcium | 3% DV |
| Iron | 4% DV |
Note: Nutritional values are approximate and will vary based on specific ingredients and portion sizes used.
Celery Apple Walnut Salad FAQs
Can I use a different type of nut instead of walnuts?
Absolutely! Pecans, almonds, or cashews would all work beautifully here. Each brings its own flavor profile—pecans are buttery and sweet, almonds add a neutral crunch, and cashews bring a creamy richness. Just remember to toast them for the best flavor.
What’s the best way to keep apples from browning in this salad?
Toss your chopped apples with a little lemon juice right after cutting them. The acid slows down oxidation significantly. If you’re making this ahead, you can also store the apples separately and add them right before serving to keep them super crisp and fresh-looking.
Is this salad good for meal prep?
Yes, but with one important caveat—keep the dressing separate until you’re ready to eat. Store all your chopped ingredients in one container and the dressing in another small jar. When it’s time to eat, just pour and toss. This keeps everything crisp and fresh for 3-4 days.
Can I make this salad vegan?
Totally! Just swap the honey in the dressing for maple syrup or agave nectar. The rest of the ingredients are already plant-based, so it’s an easy switch that doesn’t compromise on flavor at all.
What other salads with celery would you recommend?
If you’re loving the celery vibe, try classic chicken salad with diced celery, a Waldorf salad (which is like this one’s fancier cousin with grapes and mayo), or even a simple celery and carrot slaw with a tangy vinaigrette. Celery is seriously underrated in quick celery salad recipes!
Final Thoughts
This celery apple walnut salad is proof that simple ingredients can create something really special when you let them shine. It’s become one of those recipes I make on repeat—for potlucks, quick lunches, or when I need something refreshing alongside heavier dishes like lobster tail or even as a palate cleanser before diving into chocolate fondue.
The best part? It’s so versatile that you can make it your own. Play around with different nuts, try various apple varieties, or experiment with the dressing until it’s exactly what you’re craving.
So grab those ingredients, give this a try, and let me know how it turns out! I’d love to hear what variations you come up with or how you made it your own. Don’t forget to pin this recipe to your favorite Pinterest board so you can find it again when that salad craving hits. And if you loved it, drop a comment below—it seriously makes my day to hear from you!
Happy crunching, friends! 🍎
Looking for more fresh side dish ideas? Check out these tea party cucumber sandwiches for another light and refreshing option!
