Print

Creamy Celery Salad with Toasted Pecans and Dried Cranberries

Close-up of a creamy celery salad featuring large chunks of celery, pecans, and dried cranberries.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers a crunchy, flavorful side dish using a creamy dressing, dried cranberries, and toasted pecans for a satisfying texture and taste.

Ingredients

Scale
  • 4 cups celery, chopped
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, toasted and chopped
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Wash and chop the celery into bite-sized pieces. Place the chopped celery in a large bowl.
  2. Toast the pecans in a dry skillet over medium heat until fragrant, about 3 to 5 minutes. Let them cool, then roughly chop them.
  3. In a separate small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, salt, and pepper until smooth. This creates your creamy dressing.
  4. Add the dried cranberries and toasted pecans to the bowl with the celery.
  5. Pour the creamy dressing over the celery mixture. Toss gently until all ingredients are evenly coated.
  6. Chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld and to maximize the crunch.

Notes

  • For extra flavor, add 1/4 cup of finely diced red onion to the salad mixture.
  • If you prefer a lighter dressing, substitute half the mayonnaise with plain Greek yogurt.
  • Toast the pecans in the oven at 350°F (175°C) for 8 minutes if you prefer hands-off toasting.

Nutrition

Find it online: https://juliameal.com/celery-salad-best-recipe-creamy-crunchy/