Celery Salad with Dates, Parmesan & Walnuts
This Celery Salad with Dates, Parmesan & Walnuts is proof that simple ingredients can create something truly memorable! Crisp celery and fennel are tossed in a lemony dressing with sweet Medjool dates and Parmesan, then finished with toasted walnuts for a salad that’s irresistibly delicious.
It’s the kind of salad that quietly steals the show. The combination might sound unexpected at first, but one bite reveals why it works so well. Every forkful delivers a balance of textures and flavours — sweet, savoury, tangy and just slightly bitter — making this celery salad far more exciting than its modest ingredients suggest.
This recipe was inspired by an Instagram reel from Natalie Chassay, whose combination of celery, dates and Parmesan immediately caught my attention. After a few tweaks and the addition of fennel, radicchio and toasted walnuts, it quickly became one of those recipes I found myself making again and again.
Ingredients You’ll Need for This Celery Salad Recipe
One of the best things about this celery salad recipe is that every ingredient has a purpose. Together they create layers of flavour and texture that make the salad feel far greater than the sum of its parts. Here’s what you’ll need:
- Celery: Crisp, refreshing and the foundation of the salad.
- Fennel: Adds delicate sweetness and subtle anise flavour.
- Radicchio: Brings colour and a gentle bitterness that balances the richer ingredients.
- Medjool dates: Soft, caramel-like sweetness that complements the sharp Parmesan.
- Parmesan: Salty, savoury and deeply flavourful.
- Walnuts: Toasted for extra crunch and nuttiness.
- Shallots: Mild and sweet with just enough bite.
- Lemon and Dijon mustard: The backbone of the bright, tangy dressing.
- Flat-leaf parsley: Adds freshness and colour.
- Apple (optional): A crisp sweet-tart addition that works beautifully with the celery and fennel.
How to Make This Celery Salad with Dates & Parmesan
This celery salad comes together in just a few simple steps and is best enjoyed freshly made.
- Make the dressing: Whisk together the dressing ingredients and let the flavours mingle while you prepare the salad.
- Prep the vegetables: Thinly slice the celery and fennel (a mandoline works especially well for paper-thin fennel slices). If you’d like a milder flavour, soak the radicchio in ice-cold water for 15–20 minutes, then drain and pat dry before using.
- Toss and serve: Toast the walnuts until fragrant, then toss the vegetables with the dressing. Finish with the walnuts, Parmesan and a generous grind of black pepper, then serve straight away while everything is crisp and crunchy.
You’ll find the exact quantities and detailed instructions in the recipe card below.
Why You’ll Love This Celery Salad with Dates
There are plenty of reasons to add this crunchy celery salad to your recipe rotation:
- Unexpectedly delicious: Sweet dates, salty Parmesan, crunchy celery and toasted walnuts create the perfect balance of flavours and textures.
- Ready in under 30 minutes: Perfect when you want something impressive with minimal effort.
- Beautiful texture: Every bite is crunchy, crisp and satisfying.
- Perfect for entertaining: It looks gorgeous on a platter and pairs with almost everything.
- A delicious way to use celery: If you’ve only ever thought of celery as a soup ingredient, this salad might change your mind.
More Salad Recipe Ideas
If you’re looking for more ways to enjoy celery, be sure to try my Celery Salad with Apple & Fennel, which combines crisp vegetables with a bright, refreshing dressing, or my simple Celery Salad with Apple & Blue Cheese, a fresh and crunchy side dish that’s perfect year-round. For something a little different, my Apple Celeriac Salad pairs sweet apples with earthy celeriac for a classic combination that’s especially lovely in the cooler months.
And if you love the sweet-and-savoury flavour of dates in salads, you’ll also enjoy my Green Bean Salad with Walnuts & Dates, an easy side dish packed with texture, colour and flavour.
Celery Salad with Dates, Parmesan & Walnuts
Ingredients
- 2 shallots, very finely diced
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 80 ml extra virgin olive oil
- 30 g Parmesan cheese, finely grated
- 8 Medjool dates, pitted and thinly sliced
- sea salt and freshly ground black pepper, to taste
- 5 celery stalks, very thinly sliced on the diagonal
- 1 medium fennel bulb, shaved with a mandoline or very thinly sliced
- 1 small head radicchio, coarsely chopped
- 50 g walnuts, toasted and roughly chopped
- 20-30 g Parmesan cheese, freshly grated
- small handful flat-leaf parsley leaves, chopped
- 1 sweet-tart apple, thinly sliced
Instructions
- Make the dressing: In a large salad bowl, whisk together the lemon juice and Dijon mustard. Slowly whisk in the olive oil until emulsified. Stir in the shallots, sliced Medjool dates and a pinch of sea salt. If the dates are quite firm, let the dressing sit for 5–10 minutes to soften them slightly. Add the grated Parmesan, season generously with black pepper and stir to combine.
- Toast the walnuts: Heat a dry skillet over medium heat. Add the walnuts and toast for 2–4 minutes, stirring occasionally, until fragrant and lightly golden. Transfer to a cutting board and roughly chop.
- Assemble the salad: Add the celery, fennel, radicchio and parsley to the bowl with the dressing. If using, add the sliced apple. Toss well until everything is evenly coated. Fold in half of the toasted walnuts.
- Finish and serve: Transfer to a serving platter or individual bowls. Scatter over the remaining walnuts and shaved Parmesan. Finish with a generous grinding of black pepper and serve immediately. Enjoy!
Nutrition
Notes
- Use a mandoline to slice the fennel extra thin.
- Assemble the salad just before serving to maintain maximum crunch.
- The apple is optional but adds extra freshness. Choose a sweet-tart variety.
- This salad pairs beautifully with roasted chicken, grilled fish, rice pilaf or grain bowls.
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