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Easy Harvest Celery Salad Recipe

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.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 212
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Heat the pecans in a small skillet over medium heat and toast for 2–3 minutes, stirring constantly.
  2. Add 1 tablespoon maple syrup and stir until the pecans are evenly coated and sticky.
  3. Transfer candied pecans to a plate and let cool completely.
  4. 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.
  5. In a large bowl, combine diced celery, apple, dried cranberries, and red onion.
  6. Pour the dressing over the salad and toss until evenly coated.
  7. Fold in the cooled candied pecans.
  8. 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.