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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.

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:

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.

For the dressing, zest and juice a meyer lemon:

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:

Then add anchovy paste, pepper, and salt:

Whisk for 30 seconds until everything is emulsified:

Pour the dressing all over the sliced celery:

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

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

Turkey Chili, Shrimp 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:

• Cobb Salad
• Greek Zucchini Salad
• Mediterranean Quinoa Salad
• Wild Rice Salad

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4.43 from 7 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

Ingredients

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

US Customary - Metric

Instructions

• 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!

Nutrition

Calories: 313kcal | Carbohydrates: 4g | Protein: 4g | Fat: 32g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 503mg | Potassium: 143mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4% | Vitamin C: 3.7% | Calcium: 7.8% | Iron: 4.6%

Post updated in December 2018. Originally published November 2015.