Description
A crunchy, flavorful harvest celery salad made with crisp celery, sweet apple, tart cranberries, candied pecans, and a creamy tahini dressing, ready in just 20 minutes and perfect for fall meals, potlucks, or holiday tables.
Ingredients
Scale
- 5 ½ to 6 cups celery, diagonally diced into ½-inch pieces
- 1 medium Honeycrisp apple, unpeeled and small-diced
- ¾ cup dried cranberries
- ½ to ¾ cup finely diced red onion
- 1 cup pecans
- 1 tablespoon pure maple syrup (for candied pecans)
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 tablespoons + 1 teaspoon tahini
- 1 tablespoon + 1 teaspoon pure maple syrup
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Sea salt, to taste
Instructions
- Heat the pecans in a small skillet over medium heat and toast for 2–3 minutes, stirring constantly.
- Add 1 tablespoon maple syrup and stir until the pecans are evenly coated and sticky.
- Transfer candied pecans to a plate and let cool completely.
- In a small bowl, whisk together red wine vinegar, lemon juice, tahini, maple syrup, Dijon mustard, garlic powder, onion powder, and sea salt until smooth.
- In a large bowl, combine diced celery, apple, dried cranberries, and red onion.
- Pour the dressing over the salad and toss until evenly coated.
- Fold in the cooled candied pecans.
- Serve immediately or chill briefly before serving.
Notes
For best texture, keep celery pieces chunky and add the pecans just before serving to maintain crunch. The salad can be lightly chilled for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 212
- Sugar: 18.8g
- Sodium: 97mg
- Fat: 12.5g
- Saturated Fat: 1.2g
- Unsaturated Fat: 10.8g
- Trans Fat: 0g
- Carbohydrates: 25.6g
- Fiber: 4.2g
- Protein: 2.7g
- Cholesterol: 0mg
Keywords: harvest celery salad, celery salad, fall salad, vegan salad, healthy salad