Creamy Celery Walnut Salad

This Creamy Celery Walnut Salad is crisp, refreshing, and full of texture! Crunchy celery, toasted walnuts, sweet grapes, and a creamy tangy dressing come together for an easy side dish, light lunch, or addition to a holiday table.

Ingredients

For the Salad

6 cups celery, thinly sliced
1 cup seedless red or green grapes, halved
¾ cup walnuts, roughly chopped
½ cup dried cranberries
¼ cup red onion, finely diced
¼ cup fresh parsley, chopped

For the Creamy Dressing

½ cup mayonnaise
¼ cup plain Greek yogurt or sour cream
1 tablespoon fresh lemon juice
1 tablespoon honey
1 teaspoon Dijon mustard
½ teaspoon salt, or to taste
¼ teaspoon black pepper

Instructions

1. Prepare the Celery

Wash the celery thoroughly and trim the ends. Slice it thinly on a slight diagonal for the best texture.

2. Toast the Walnuts

Place the chopped walnuts in a dry skillet over medium-low heat. Toast for 3–5 minutes, stirring frequently, until fragrant. Remove from the heat and let cool completely.

3. Make the Creamy Dressing

In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, honey, Dijon mustard, salt, and black pepper until smooth and creamy.

4. Combine the Salad

Add the sliced celery, halved grapes, dried cranberries, red onion, parsley, and cooled toasted walnuts to the bowl.

5. Toss and Chill

Gently toss until all the ingredients are evenly coated in the dressing. Cover and refrigerate for 20–30 minutes to allow the flavors to blend.

6. Serve

Give the salad a quick stir before serving. For extra crunch, sprinkle a few additional toasted walnuts on top.

Recipe Details

Prep Time: 15 minutes
Cook Time: 5 minutes
Chill Time: 20–30 minutes
Total Time: About 40–50 minutes
Servings: 6

Tips & Variations

Make it lighter: Replace some or all of the mayonnaise with Greek yogurt.
Add protein: Stir in shredded chicken or chopped cooked turkey.
Extra crunch: Add sliced apples or sunflower seeds.
Sweeter flavor: Add a little extra honey or additional grapes.
Vegan option: Use vegan mayonnaise and maple syrup instead of honey.
Make ahead: Prepare the dressing and vegetables ahead of time, but add the walnuts just before serving for maximum crunch.

Nut Information

This recipe contains walnuts, which are tree nuts. If serving someone with a nut allergy, omit the walnuts and substitute:

Sunflower seeds
Pumpkin seeds
Roasted chickpeas
Extra celery or sliced apple

Always check ingredient labels for possible cross-contact if preparing food for someone with a serious allergy.

Frequently Asked Questions

Q: Can I make this salad ahead of time?

A: Yes! You can prepare it up to 1 day ahead, but for the best crunch, add the walnuts shortly before serving.

Q: Can I use pecans instead of walnuts?

A: Absolutely. Pecans, almonds, or toasted sunflower seeds are delicious alternatives.

Q: How long will leftovers last?

A: Store leftovers in an airtight container in the refrigerator for up to 2–3 days.

Q: Can I make it without mayonnaise?

A: Yes. Use all Greek yogurt or a combination of Greek yogurt and sour cream for a mayo-free version.

Q: Is this salad gluten-free?

A: The basic ingredients are naturally gluten-free, but always check packaged ingredients such as mayonnaise, Dijon mustard, and dried cranberries if you need certified gluten-free products.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.