Celery, Apple & Pecan Salad

It’s light, refreshing, and mostly—it surprises you. The combination of flavors here works in a way you don’t quite expect, and if you don’t like celery (like me, for example), this is the recipe that will change your mind.

The crunch of the pecans, the freshness of the apples, the slightly sticky texture of the dried cranberries, and a dressing that sits somewhere between sweet and tangy—together, they turn this salad into something really special. And just wait until people start asking you how you made it.

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Celery, Apple & Pecan Salad

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Serves: 4-6 Prep Time: 15 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the salad:

• 3 thin celery stalks, including the leaves
• 2 Granny Smith apples
• 1/2 cup dried cranberries
• 1/3 cup candied pecans

For the dressing:

• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 5 tablespoons lemon juice
• 5 tablespoons olive oil

Instructions

– Slice the celery into thin pieces and roughly chop the leaves. Try to use the upper part closer to the leaves, as the lower part can be more fibrous. – Peel the apples and cut into 1/2-inch (1 cm) cubes. – In a large bowl, combine the celery, apples, cranberries, and pecans. – In a small bowl, mix the dressing ingredients and drizzle over the salad just before serving. Toss and serve.

Celery, Apple & Pecan Salad

Notes

– Add 8–12 chopped mint leaves, and also a handful of cilantro and/or sliced green onions. It’s really delicious. – You can use natural, toasted, roughly chopped pecans instead of candied ones. – Try to use thinner celery stalks so the texture stays tender and not stringy.