Description

This refreshing Celery Salad with Apple, Dates, and Parmesan combines crisp celery, tart Granny Smith apple, sweet Medjool dates, and crunchy roasted almonds tossed in a tangy apple cider vinaigrette. Enhanced with fragrant garlic, fresh parsley, and savory Parmesan cheese, the salad offers a perfect balance of textures and flavors, making it an ideal light lunch or side dish.

Ingredients

Scale

Salad Ingredients

8 large celery stalks (peeled, trimmed, and thinly sliced on a diagonal)
1 medium Granny Smith apple (cored and finely diced)
1 medium red onion (thinly sliced)
6 pitted Medjool dates (chopped)
½ cup roasted almonds (coarsely chopped)
⅓ cup grated Parmesan cheese (plus extra for garnish)
4 sprigs fresh parsley (finely chopped)
1 clove garlic (minced)

Vinaigrette Dressing

3 tablespoons apple cider vinegar
2 teaspoons maple syrup
Salt and pepper (to taste)
⅓ cup olive oil

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Instructions

Prepare the vinaigrette: In a large mixing bowl, combine the diced apple, finely chopped parsley, and minced garlic. Add apple cider vinegar, maple syrup, salt, and pepper. Whisk these ingredients together until well combined to form a flavorful base.
Emulsify the dressing: While continuously whisking, slowly drizzle in the olive oil. This gradual incorporation emulsifies the dressing, creating a smooth and cohesive vinaigrette. Taste and adjust salt and pepper as needed.
Combine salad ingredients: Add the thinly sliced celery, red onion, chopped Medjool dates, roasted almonds, and grated Parmesan cheese directly into the bowl with the vinaigrette. Toss thoroughly to evenly coat all ingredients with the dressing, ensuring balanced flavor throughout.
Allow flavors to meld: Let the salad rest at room temperature for about 20 minutes. This resting time softens the celery slightly and allows the flavors to marry, enhancing the overall taste and texture.
Serve: Transfer the salad to a serving dish and garnish with extra grated Parmesan cheese if desired. Serve fresh to enjoy its crisp textures and vibrant flavors.

Notes

For best flavor, use fresh and crisp celery stalks.
Pitted Medjool dates add natural sweetness; you can substitute with dried apricots if unavailable.
Grated Parmesan can be replaced with Pecorino Romano for a sharper taste.
Allowing the salad to rest lets the dressing infuse the ingredients for better taste.
This salad is best served fresh but can be refrigerated for up to 1 day.