Walnut Celery Salad with Feta

I used to think celery was just a vehicle for peanut butter or something to toss in soup. Then I tried it raw in a salad, sliced thin and paired with some salty feta, and it completely changed my mind. Turns out celery can actually be the star of the show, not just a supporting player.

This salad has become one of my go-to sides when I need something fresh and crunchy. The celery stays crisp, the dates add a touch of sweetness, and the feta brings that salty, creamy element that ties everything together. It’s simple to throw together, and I usually have most of these ingredients on hand already.

What I love most is how easy it is to prep ahead. You can slice everything up, toss it with the dressing, and it actually gets better as it sits. Perfect for busy weeknights or when you’re bringing something to a potluck.

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What Kind of Celery Should I Use?

For this salad, you’ll want to use fresh, crisp celery stalks from the heart of the bunch if possible, as they tend to be more tender and less stringy than the outer stalks. Look for celery that’s firm and bright green without any brown spots or wilted leaves. If your celery seems a bit limp, you can revive it by soaking the stalks in ice water for about 30 minutes before slicing. Since the celery is the star of this salad, it’s worth taking a few extra seconds to remove any tough strings with a vegetable peeler, especially on the outer stalks.

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Options for Substitutions

This salad is pretty forgiving when it comes to swapping ingredients:

• Walnuts: Feel free to use pecans, almonds, or hazelnuts instead. Toast them lightly for extra flavor, just like you would with walnuts.
• Dates: If you don’t have dates, dried figs or dried apricots work great. You can also use raisins or dried cranberries for a different sweet note.
• Feta: Goat cheese or blue cheese make good substitutes if you want a similar tangy, creamy element. For a milder option, try crumbled ricotta salata.
• Shallot: A small red onion or the white part of a green onion can replace the shallot. If using red onion, soak the slices in cold water for 10 minutes to mellow the bite.
• White wine vinegar: Red wine vinegar, apple cider vinegar, or even extra lemon juice will work fine here. The goal is to balance the richness with some acidity.
• Celery: This is the star of the show, so I wouldn’t recommend substituting it. The crisp texture and fresh flavor are what make this salad special.

Watch Out for These Mistakes While Cooking

The biggest mistake when making celery salad is slicing the stalks too thick, which makes them tough and hard to chew – aim for thin, diagonal slices about 1/4-inch wide to keep things crisp but easy to eat.

Another common error is skipping the step of removing the stringy fibers from the celery, so run a vegetable peeler down the outer edge of each stalk before slicing to avoid those unpleasant strings getting stuck in your teeth.

Watch your walnuts closely while toasting since they can go from perfectly golden to burnt in seconds, and shake the pan frequently to ensure even browning.

Finally, don’t dress the salad too far in advance – the acid from the lemon juice and vinegar will break down the celery and make it limp, so toss everything together right before serving for the best crunch.

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What to Serve With Celery Salad?

This celery salad is crisp and refreshing, so it pairs really well with richer main dishes that need something light on the side. I love serving it alongside roasted chicken, grilled lamb chops, or even a simple piece of pan-seared salmon. The crunchy texture and tangy feta make it a great match for grain bowls too – just add some quinoa or farro and you’ve got a complete meal. If you’re looking for something more casual, this salad works perfectly with a hearty sandwich or wrap, adding a nice contrast to heavier flavors.

Storage Instructions

Store: This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Keep in mind that the celery will soften a bit and release some moisture, so the salad won’t be quite as crisp as when you first made it.

Make Ahead: If you want to prep this ahead, chop the celery and store it separately from the dressing and toppings. Keep everything in separate containers in the fridge, then toss it all together right before serving. This way, your celery stays crunchy and the feta doesn’t get too soggy from sitting in the dressing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 14-18 g
• Fat: 78-86 g
• Carbohydrates: 38-45 g

Ingredients

For the salad:

• 12 celery stalks (thinly sliced on a bias for better crunch)
• 3/4 cup walnuts (I use Fisher walnuts for their freshness)
• 6 dates (pitted and sliced into thin slivers)
• 1/2 cup feta cheese (I prefer President Feta for a creamier texture)
• 1 shallot
• 2 tbsp fresh mint, chopped

For the dressing:

• 2 fl oz lemon juice (freshly squeezed for better acidity)
• 1 tbsp white wine vinegar
• 1/3 cup olive oil
• 1/8 tsp red pepper flakes
• salt
• black pepper

Step 1: Prepare the Mise en Place

• 12 celery stalks
• 1 shallot
• 6 dates
• 1/2 cup feta cheese
• 2 tbsp fresh mint

Slice the celery stalks thinly on a bias at a 45-degree angle—this creates more surface area and gives you better crunch and visual appeal.

Chop the celery leaves and set aside.

Mince the shallot finely so it distributes evenly throughout the salad.

Pit the dates and slice them into thin slivers.

Chop the fresh mint and crumble or cube the feta cheese into bite-sized pieces.

Have everything prepped and ready before you begin assembling.

Step 2: Toast the Walnuts

• 3/4 cup walnuts

While you’re prepping, heat a dry skillet over medium heat and add the walnuts.

Toast them for 2-4 minutes, stirring frequently, until they become fragrant and lightly golden.

Be careful not to let them burn—they’ll continue to cook slightly as they cool.

Transfer to a plate and let them cool before chopping roughly into bite-sized pieces.

I like to toast nuts right before assembly because they’re crunchiest that way and won’t become soggy.

Step 3: Make the Dressing

• 2 fl oz lemon juice
• 1 tbsp white wine vinegar
• 1/3 cup olive oil
• 1/8 tsp red pepper flakes
• salt
• black pepper

In a small bowl, whisk together the freshly squeezed lemon juice, white wine vinegar, and minced shallot.

Let this sit for 30 seconds to allow the shallot to soften slightly.

While whisking constantly, slowly drizzle in the olive oil to create an emulsified dressing.

Add the red pepper flakes, then taste and season with salt and pepper to your preference.

The acidity from fresh lemon juice is crucial here—bottled juice won’t give you the same brightness.

Step 4: Assemble the Salad

• sliced celery and leaves from Step 1
• toasted walnuts from Step 2
• dates from Step 1
• feta cheese from Step 1
• chopped mint from Step 1
• dressing from Step 3

Place the sliced celery and celery leaves in a large bowl.

Add the toasted walnuts from Step 2, date slivers, feta cheese, and chopped mint.

Pour the dressing from Step 3 over everything and toss gently but thoroughly, making sure every piece of celery gets coated.

Taste and adjust seasoning if needed.

I prefer to dress salads just before serving so the celery stays as crisp as possible, but if you need to make it ahead, you can dress it up to 30 minutes before serving.

Step 5: Serve

Transfer the salad to a serving platter or individual bowls and serve immediately while the celery is still crisp and the flavors are bright.

This salad is best enjoyed fresh, so don’t let it sit too long before serving.

Walnut Celery Salad with Feta

Delicious Walnut Celery Salad with Feta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 4 servings

Calories 950 kcal

Ingredients

  

For the salad::

• 12 celery stalks (thinly sliced on a bias for better crunch)
• 3/4 cup walnuts (I use Fisher walnuts for their freshness)
• 6 dates (pitted and sliced into thin slivers)
• 1/2 cup feta cheese (I prefer President Feta for a creamier texture)
• 1 shallot
• 2 tbsp fresh mint, chopped

For the dressing::

• 2 fl oz lemon juice (freshly squeezed for better acidity)
• 1 tbsp white wine vinegar
• 1/3 cup olive oil
• 1/8 tsp red pepper flakes
• salt
• black pepper

Instructions

 

• Slice the celery stalks thinly on a bias at a 45-degree angle—this creates more surface area and gives you better crunch and visual appeal. Chop the celery leaves and set aside. Mince the shallot finely so it distributes evenly throughout the salad. Pit the dates and slice them into thin slivers. Chop the fresh mint and crumble or cube the feta cheese into bite-sized pieces. Have everything prepped and ready before you begin assembling.
• While you're prepping, heat a dry skillet over medium heat and add the walnuts. Toast them for 2-4 minutes, stirring frequently, until they become fragrant and lightly golden. Be careful not to let them burn—they'll continue to cook slightly as they cool. Transfer to a plate and let them cool before chopping roughly into bite-sized pieces. I like to toast nuts right before assembly because they're crunchiest that way and won't become soggy.
• In a small bowl, whisk together the freshly squeezed lemon juice, white wine vinegar, and minced shallot. Let this sit for 30 seconds to allow the shallot to soften slightly. While whisking constantly, slowly drizzle in the olive oil to create an emulsified dressing. Add the red pepper flakes, then taste and season with salt and pepper to your preference. The acidity from fresh lemon juice is crucial here—bottled juice won't give you the same brightness.
• Place the sliced celery and celery leaves in a large bowl. Add the toasted walnuts from Step 2, date slivers, feta cheese, and chopped mint. Pour the dressing from Step 3 over everything and toss gently but thoroughly, making sure every piece of celery gets coated. Taste and adjust seasoning if needed. I prefer to dress salads just before serving so the celery stays as crisp as possible, but if you need to make it ahead, you can dress it up to 30 minutes before serving.
• Transfer the salad to a serving platter or individual bowls and serve immediately while the celery is still crisp and the flavors are bright. This salad is best enjoyed fresh, so don't let it sit too long before serving.