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If you love a lot of texture in your salad, you’re going to flip for this Chopped Celery Salad recipe! Crisp celery and apples are combined with crunchy pistachios, chewy dates, and Parmesan, all tossed in a tangy apple cider vinaigrette.
Ah, celery. It’s usually a supporting player, but it’s got a lot of sass—it deserves to be the star once in a while too! And this chopped celery salad is the perfect way to let it shine.
The celery is finely chopped, then combined with apples (more crisp texture!), pistachios, dates, shallots, and Parmesan. It’s a simple yet sophisticated combo, and it makes this salad one you’ll really look forward to digging into. (And let’s be real, we can’t exactly say that about every salad.) A bright, tangy apple cider vinaigrette brings it all together.
This celery salad is also great for meal prep since celery retains its texture well. You can even add some protein, like chickpeas or diced chicken, to make it a meal!
Ingredients for Celery Salad
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Celery – For that signature fresh taste and crisp texture.
- Shallot – Provides a mild, onion-like flavor.
- Medjool Dates – I love their chewiness and the sweetness they add to balance the salad.
- Green Apple – Personally, I love the pop of tartness a Granny Smith adds to this celery salad, but you can opt for a sweet-tart variety instead; just make sure it’s a crisp apple.
- Pistachios – For a fantastic crunch.
- Parmesan Cheese – I grate this for more even distribution, but you can shave it instead for bigger pops of nutty, umami Parm flavor.
Apple Cider Vinaigrette
- Dijon Mustard – Adds tangy flavor and helps emulsify the dressing.
- Apple Cider Vinegar – For acidity that brightens everything up.
- Honey – A nice counterbalance to the vinegar. Maple syrup would also work!
- Extra Virgin Olive Oil – This adds richness and body.
- Salt and Black Pepper – I use kosher salt and freshly ground black pepper.
How to Make Celery Salad
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Make the salad. Combine the celery, shallot, dates, apple, pistachios, and cheese in a large bowl.
- Mix up the dressing. Whisk the mustard, vinegar, and honey in a small bowl, then slowly add olive oil while whisking. Season with salt and pepper.
- Finish. Pour the dressing over the salad and toss to coat. Adjust the seasoning and serve with extra cheese and pistachios, if desired.
Tips for Making Celery Salad
Here are some additional tips to make sure your celery salad turns out delicious!
- Chop everything to the same size. This will ensure that each forkful has the perfect balance of flavors and textures.
- Don’t throw out the celery leaves. You can add them to the salad or save them for garnishing another recipe. They’ve got a parsley-like flavor to them. (I love using them to make gremolata with fresh lemon!)
- Keep it fresh. If you’re making this in advance, you can leave out the apple and pistachios and add them just before serving to keep the apples from going brown and make sure the nuts stay crunchy.
Variations
Here are some ideas for making this chopped celery salad recipe your own!
- Swap in another nut. Don’t have pistachios? Try using almonds, pecans, walnuts, or cashews instead.
- Add some curry flavor. This salad reminds me of Curried Chicken Salad, and as such, it would be excellent with a pinch of sweet curry powder in the dressing.
- Experiment with different dressings. My Marmalade Vinaigrette would also be great in this recipe!
How to Store Leftovers
Store your celery salad in an airtight container in the refrigerator for up to 3 days. While celery does remain crisp stored in dressing, it will get slightly softer over time, but the salad will still be delicious! To avoid this, you can store the dressing in a separate container.
What to Serve With Celery Salad
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Celery Salad Recipe
Equipment
- chef's knife
- cutting board
- whisk
Ingredients
- 1 medium bunch celery, chopped
- 1 medium shallot, finely chopped
- 8 pitted dried medjool dates, chopped
- 1 green apple, finely chopped
- ½ cup chopped pistachios
- ½ cup grated parmesan cheese
Apple Cider Vinaigrette
- 1 tablespoon dijon mustard
- ⅓ cup apple cider vinegar
- 1 tablespoon honey
- ⅓ cup extra virgin olive oil
- Kosher salt and black pepper, to taste
Instructions
- Add the celery, shallot, dates, apple, pistachios and cheese to a large bowl, toss to combine.
- In a small bowl, whisk together the dijon, vinegar and honey then drizzle in the olive oil while continuing to whisk until the dressing is well incorporated. Season with salt and pepper, to taste.
- Pour the dressing over the salad ingredients and tosss to coat. Season again with salt and pepper, if needed.
- Top with more cheese and sprinkle with pistachios before serving, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
