If you’ve been stuck in a salad rut lately—you know, the kind that’s just greens, cucumbers, and the same ol’ bottled ranch dressing—this Crunchy Apple-Celery Salad with Maple-Dijon Vinaigrette is here to change everything. It’s crisp, it’s tangy, it’s sweet, and it packs a serious crunch in every bite. Even better? It’s super simple to make and feels a little bit fancy without any actual fuss.

Whether you’re planning a light lunch, need a refreshing side for your dinner spread, or want a unique offering for your next potluck, this salad delivers big time.

Let’s break it all down—from what makes this salad so special, to exactly how to make it at home, with a few bonus tips to customize it to your taste.

Also Read: Crisp Apple-Celery Salad with Toasted Hazelnuts

Why You’ll Love This Apple-Celery Salad

This salad is one of those recipes that surprises people, in the best way. Celery isn’t always the star of the show, but here, it shines thanks to its natural crunch and mild, earthy flavor. Paired with sweet apples, chewy dried cranberries, toasted pecans, and a sweet-tangy vinaigrette, it creates a perfect harmony of textures and flavors.

Plus, the salad is topped off with shaved Parmesan for a little salty bite that balances everything out.

And let’s not forget about the Maple-Dijon vinaigrette. It’s sweet, tangy, slightly sharp, and adds a burst of flavor to every bite. Best of all, you can whip it up in seconds with pantry staples.

How To Make Apple-Celery Salad

Ingredients For The Apple-Celery Salad

Maple-Dijon Salad Vinaigrette
1 tsp. Dijon mustard
This adds a punch of flavor and acts as an emulsifier to help the vinaigrette stay mixed. If you want a more savory, less sweet dressing, feel free to bump this up by 1-2 teaspoons.
2 tbsp. real maple syrup
Make sure you’re using real maple syrup—not pancake syrup. The natural sweetness of maple plays beautifully with the tang of the vinegar and mustard.
2 tbsp. red wine vinegar
This gives the vinaigrette its signature zing. If you’re out, you can sub with apple cider vinegar or white wine vinegar in a pinch.
2 tbsp. extra virgin olive oil
Adds smoothness and richness. A good-quality olive oil goes a long way here.
Sea salt and black pepper, to taste
These bring out all the flavors in the dressing.
Salad Ingredients:
¼ cup pecans, roughly chopped, divided
These get toasted for extra crunch and depth of flavor. You’ll use some in the salad and save a few for topping.
6 large celery stalks, sliced
Look for fresh, firm stalks. Organic is best if you can swing it!
Celery leaves (from stalks), roughly chopped
Don’t toss these! They’re slightly bitter and add a herby bite that balances the sweetness in the salad.
1 large red apple, chopped
A crisp, sweet variety like Fuji or Honeycrisp works perfectly here. Leave the skin on for color and texture.
¼ cup dried cranberries
Adds a chewy sweetness that really pops.
Sea salt and black pepper, to taste
Just a pinch is all you need to enhance the overall flavor.
3 tbsp. Parmesan cheese, shaved
Adds a salty-savory finish that elevates the whole salad.

Step-By-Step Guide For Apple Celery Salad

Step 1: Make the Maple-Dijon Vinaigrette

In a salad shaker or a jar with a tight-fitting lid, combine:

1 tsp Dijon mustard
2 tbsp maple syrup
2 tbsp red wine vinegar
2 tbsp olive oil
A pinch of salt and pepper

Seal the lid and shake it like you mean it until everything is well combined and the vinaigrette looks smooth and slightly thickened. Set it aside while you prep the salad.

Pro Tip: Make a double batch and keep it in the fridge. This vinaigrette is also amazing on spinach salads, roasted veggies, or even grilled chicken.

Step 2: Toast the Pecans

Add the chopped pecans to a dry skillet over medium heat. Stir occasionally and keep an eye on them—you’ll know they’re ready when they smell fragrant and nutty (about 3–4 minutes). Pull them off the heat and let them cool while you assemble the rest of the salad.

Step 3: Build the Salad

In a large salad bowl, add:

Sliced celery
Chopped apple
Chopped celery leaves
Dried cranberries
3 tbsp toasted pecans

Step 4: Dress The Salad

Sprinkle a little salt and pepper over everything, then drizzle the vinaigrette over the top. Toss everything together until it’s all evenly coated.

Step 4: Serve It Up

Plate the salad onto chilled salad plates (this makes it feel extra fancy), and top each serving with the remaining toasted pecans and shaved Parmesan cheese.

Tips & Tricks for the Best Salad

Gluten-Free? This salad is naturally gluten-free as is!
Make Ahead? Yes, the flavors in this recipe will intensify with time, so you may want to prepare a double (or triple) batch. Store any leftovers in an airtight container in the refrigerator for several days. However, be sure to toss the chopped apple with some fresh lemon juice before adding it to the salad to minimize browning.
Want More Protein? Add grilled chicken, leftover turkey, or a handful of chickpeas to make it more of a main course.
No Pecans? Walnuts, almonds, or even sunflower seeds work great too.
Dairy-Free? Just skip the Parmesan or use a dairy-free alternative.

This Crunchy Apple-Celery Salad with Maple-Dijon Vinaigrette is proof that salads don’t have to be boring. It’s vibrant, full of contrast, and just bursting with flavor—from the crunch of the celery and pecans, to the sweet bite of apples and cranberries, to that rich, tangy vinaigrette that ties it all together.

It’s the kind of salad people remember—and request. So go ahead and bookmark this one. You’ll be making it again and again. Now go grab a crisp apple, a handful of celery, and get your salad bowl ready. You’re about to upgrade your side dish game in the most delicious way.

Apple-Celery Salad with Maple-Dijon Vinaigrette

Recipe by AdviceFromNobodyCourse: SaladsCuisine: AmericanDifficulty: Easy

Servings

4-6

servings

Prep time

minutes

Cooking time