The Celery Apple Crunch Salad is a delightful blend of fresh, crunchy ingredients that come together to create a refreshing, light, and nutritious dish. Perfect for warm days, quick lunches, or healthy side servings, this salad delivers a balance of sweet and savory flavors with a satisfying texture in every bite.
The unique combination of crisp apples, crunchy celery, toasted nuts, and tangy dressing creates a memorable salad that’s both simple to prepare and a joy to eat. Not only is it bursting with vibrant colors and flavors, but it’s also packed with health benefits — rich in fiber, antioxidants, and vitamins. Whether you’re serving it as a standalone meal, a side to roasted meats, or at a picnic, this Celery Apple Crunch Salad will surely steal the spotlight at the table.
Ingredients:
- 2 medium crisp apples (such as Fuji or Honeycrisp), cored and thinly sliced
- 2 cups celery stalks, thinly sliced diagonally
- ½ cup walnuts or pecans, roughly chopped and lightly toasted
- ⅓ cup dried cranberries or golden raisins
- ¼ cup red onion, very thinly sliced
- 2 tablespoons fresh parsley, finely chopped
- Juice of ½ lemon (to prevent apple browning)
For the Dressing:
- 3 tablespoons plain Greek yogurt or sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 tablespoon apple cider vinegar
- Salt and freshly ground black pepper, to taste
Instructions:
- Prepare the apples first. Core and thinly slice them, then toss them in a bowl with lemon juice to prevent oxidation and browning. Set aside.
- Slice the celery stalks diagonally into thin, crisp slivers. This angle-cut gives the salad a more elegant presentation and a pleasant texture.
- In a dry skillet over medium heat, toast the chopped walnuts or pecans for about 2–3 minutes until aromatic and golden. Stir occasionally to prevent burning. Set aside to cool.
- In a large mixing bowl, combine the sliced apples, celery, red onion, toasted nuts, dried cranberries, and parsley. Mix gently to distribute all the components evenly without bruising the apples.
- In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, honey (or maple syrup), and apple cider vinegar. Season the dressing with a pinch of salt and a few grinds of black pepper. Adjust sweetness or acidity to taste.
- Pour the dressing over the salad mixture and toss gently using salad tongs or two large spoons until everything is lightly coated with the creamy, tangy dressing.
- Let the salad sit for 5–10 minutes to allow the flavors to meld. This also helps soften the onions slightly and balances the textures.
- Transfer the salad to a serving platter or individual bowls. Garnish with a few extra parsley leaves or additional toasted nuts for an elevated look.
- Serve immediately for the best crunch and flavor. If preparing in advance, keep the dressing separate and mix just before serving to maintain freshness.