Celery Apple Salad with Walnuts and Dates

celery apple salad on a white rectangle serving dish.

This crunchy celery apple salad with walnuts, dates and a maple shallot vinaigrette is a quick, healthy and delicious side dish for transitioning into fall - when it's still hot but you want all the apple flavors! (gluten-free, vegan)


  • 1/4 cup walnuts, chopped
  • 2 cups celery, sliced
  • 1/2 cup celery leaves, roughly chopped
  • 1 medium honeycrisp apple, thinly sliced
  • 2 green onions, chopped
  • 2 pitted medjool dates, finely chopped
  • Maple Dijon Dressing (omit the thyme)


  1. Add all dressing ingredients to a jar (I usually omit the thyme for this salad). Whisk or shake to combine.
  2. To toast the walnuts, place on a baking sheet and toast in the oven at 375°F for 10 minutes. Alternately, you can place them in a skillet on the stove and toast over medium heat until fragrant, stirring occasionally.
  3. In a large bowl, combine sliced celery, celery leaves, apple slices, green onions, dates, and walnuts.
  4. Pour in the dressing to taste (I start with half) and toss to coat.
  5. Serve immediately or store in the refrigerator up to 2 hours before serving.


  • Leftovers can be stored in the refrigerator in an airtight container for 1-2 days.
  • I like honeycrisp apples, but any variety you have works just fine.
  • Add fresh parsley instead of or in addition to the celery leaves, if you'd like.
  • If you don't have dates, raisins or dried cranberries make a nice substitute.
  • You can try toasted pecans, hazelnuts, or almonds in place of the walnuts if you'd like.

Keywords: apple celery salad, easy celery apple salad