Make this Apple Celery Walnut Salad for a wonderful fall themed side dish. Great at a brunch, lunch, side dish or even to add to your Thanksgiving table. This salad brings the sweet, salty and crunchy all in one bite!

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Sometimes, it’s the strangest combinations that work. I have seen versions of this salad all over social media these past few weeks. So curiosity got the best of me and I had to make my own version to check it out. I came up with this version and added dates for a pop of sweetness. Honestly, this salad is surprisingly delicious and a must make this fall season. Think Pico de Gallo in the form of a fall salad…lol.

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What Is This Salad Like

• Difficulty – Easy! This salad does not have a lot of ingredients and you just have to chop and serve.
• Taste – The combination of the contrasting flavours and textures works beautifully. It’s a great crunchy salad with notes of sweetness.
• Serving – This is a great salad and will easily serve 4 – 6 people. You can easily adjust the serving size in the recipe card at the end of the post.

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Ingredients

• Apple(s) – I used one large Pink Lady apple for this recipe. Depending on the size your apple, you may need more or less. You’re looking for about 2 cups of chopped apples. Make sure to use a crisp, sweet and firm apple.
• Celery – Again, make sure the celery is fresh and crisp. Very important to have a crispy and crunchy salad.
• Dates – This is the ingredient that you may be wondering if it works? Yes! The dates add a sweetness and a chewy texture. Don’t skip out on them as they add so much to the salad.
• Walnuts – Walnuts add a great nutty flavour to the recipe as well as a chewy texture to all to all the other components.
• Parmesan cheese – I opted for parmesan cheese shavings. These add a very sharp and clean bite. They go do well in this salad.
• Dressing – I drizzle this salad with lemon juice, olive oil and added lemon zest for a little punch.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Chop apple – Cut the apple into matchsticks or in small pieces. Either way is fine. Just make sure the pieces are small.
2. Combine and chill – In a large bowl combine the apple, celery, walnuts, dates and parmesan cheese. Add the lemon zest and drizzle over the lemon juice and the olive oil. Toss really well to combine. Cover and refrigerate for about one hour.
3. Serve – Remove from the fridge and serve fresh and crisp.

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Recipe Tips

• Prep in advance – All ingredients, except for the apple, can be chopped and stored separately in the fridge up to a day before. I don’t recommend chopping the apple until you are assembling the salad.
• Chop everything small – The key to the salad working out well is chopping all the ingredients small. This will give you good bites of all the ingredients every single time.
• Chill before serving – To allow the dressing to infuse into the salad, make sure to chill it in the fridge for about one hour before serving.

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Substitutions

• Apples – I recommend only using apples for this recipe as they give the crisp texture and the sweetness. I used Pink Lady, but you could use Granny Smith or Figi. You can opt for any other firm sweet apple as well.
• Walnuts – Pecans can also be used for a similar flavour and texture.
• Dates – Although I feel these are essential, you can use dried cranberries or raisins.
• Parmesan cheese – Another other hard cured cheese will work. Think aged cheddar, Manchego, Gruyere or Gouda.

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Serving

This is a great Salad to serve as s Side Dish to Thanksgiving this year. It will honestly go really well on a buffet table alongside other seasonal favourites like the Roasted Sweet Potatoes, Maple Pecan Baked Brie, Garlic Sauteed Green Beans and so much more!

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Thanks For Stopping By & Hope To See You Soon!