Celery Salad

This crisp and refreshing Celery Salad has walnuts, parmesan, and pomegranate arils for a unique salad that’s pretty enough for the holiday table.

If you often find yourself with leftover celery that needs using up, this is a great staple for turning it into a great side dish.

Celery Salad

I love celery and buy it pretty often to make Potato Salad, Egg Salad, Chicken Pot Pie, and more, but I find that often I’ll only need a couple ribs, and the rest of the bunch risks going to waste.

One day I set out to find new celery recipes and I discovered this recipe from Ina Garten.

I’ve changed a few minor things, but overall I discovered something delicious that also fixed my leftover celery problem.

How to Make Celery Salad:

To start, separate and clean a bunch of celery stalks:

Recipes Using Celery

Now you want to slice the celery into thin pieces.

I used my food processor for this to make the process really fast, but using a knife is perfectly acceptable too.

Sliced Celery

For the dressing, zest and juice a meyer lemon:

What to Make with Celery

A regular lemon is fine too, but when I see meyer lemons, I love cooking with them wherever I can.

Add minced shallots and olive oil:

Celery Salad Dressing

Then add anchovy paste, pepper, and salt:

Ways to Use Celery

Whisk for 30 seconds until everything is emulsified:

How to Make Celery Salad

Pour the dressing all over the sliced celery:

Celery Dishes

Let the celery sit, and you’ll see that over the next hour, the celery will macerate and the texture will become even better:

Celery Recipes

Plate the celery with shaved parmesan cheese, parsley leaves, toasted walnuts, and pomegranate seeds:

Celery Salad Recipes

Turkey ChiliShrimp Salad, and Chicken Noodle Soup are some of my other favorite recipes using celery. Can’t let that stuff go to waste!

More Salad Recipes:

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4.5 from 8 votes

Celery Salad

This crisp celery salad has walnuts, parmesan cheese, and pomegranates. It’s refreshing, tangy, and delicious with a creamy vinaigrette.
Course Salad
Cuisine American
Keyword celery salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Calories 313kcal


For the dressing:

  • zest of 1 meyer lemon
  • juice of 1 meyer lemon (1/3 cup)
  • 1/2 cup extra virgin olive oil
  • 1/2 a small shallot minced (2 tbsp)
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tsp anchovy paste

For the celery salad:

  • 1 bunch celery sliced (6 cups)
  • 1 cup toasted walnuts
  • 1/4 cup shaved parmesan
  • 1/4 cup pomegranate arils
  • 1/8 cup parsley leaves


  • To make the dressing, whisk all the dressing ingredients together for 30 seconds until emulsified.
  • Pour the dressing all over the sliced celery and let sit for 1 hour. The celery will macerate and soften slightly. 
  • Move the celery salad to a serving plate with a slotted spoon (leaving behind any excess liquid), then sprinkle on the toasted walnuts, parmesan, pomegranate seeds, and parsley leaves. Enjoy!


Calories: 313kcal | Carbohydrates: 4g | Protein: 4g | Fat: 32g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 503mg | Potassium: 143mg | Fiber: 1g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 3.1mg | Calcium: 78mg | Iron: 0.8mg

Post updated in December 2018. Originally published November 2015.