Crisp Celery Salad with Cranberries and Toasted Pecans Recipe
Introduction
This refreshing celery salad combines crisp celery with sweet dried cranberries and toasted pecans, all coated in a creamy, tangy dressing. It’s a simple, delicious side dish perfect for any meal or gathering.
Ingredients
- 8 ribs celery – thoroughly washed, chopped into ½ inch pieces
- ⅓ cup dried cranberries
- ⅓ cup pecans – roughly chopped
- 3 tablespoons sour cream
- 2 tablespoons mayonnaise (or homemade avocado oil mayonnaise)
- 1 teaspoon Dijon mustard
- 1 teaspoon red wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Step 1: Heat the chopped pecans in a dry skillet over medium heat for 1 to 2 minutes, stirring frequently, until they are golden brown and toasted. Remove from heat and set aside to cool slightly.
- Step 2: In a large bowl, whisk together the sour cream, mayonnaise, Dijon mustard, red wine vinegar, salt, and black pepper until smooth.
- Step 3: Add the chopped celery, dried cranberries, and toasted pecans to the bowl with the dressing.
- Step 4: Toss everything together until the salad is well coated and combined.
- Step 5: Cover the bowl and refrigerate for at least 2 hours and up to 12 hours to let the flavors meld. Lightly toss before serving.
- Optional: For a beautiful presentation, top the salad with extra dried cranberries, toasted pecans, and a sprinkle of black pepper just before serving.
Tips & Variations
- For a dairy-free version, substitute the sour cream and mayonnaise with vegan alternatives or use avocado oil mayonnaise.
- Try adding chopped green apples for extra crunch and sweetness.
- Swap pecans for walnuts or almonds if preferred or based on what you have on hand.
- Use fresh lemon juice instead of red wine vinegar for a brighter flavor.
Storage
Store the celery salad in an airtight container in the refrigerator for up to 4 days. Stir gently before serving again. Freezing this salad is not recommended, as the celery will lose its crisp texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, it tastes even better after chilling for a few hours. Just make sure to cover and refrigerate it for up to 12 hours before serving for the best flavor.
What can I use instead of mayonnaise?
You can substitute mayonnaise with homemade avocado oil mayonnaise, plain Greek yogurt, or a vegan mayo alternative depending on your preference and dietary needs.
PrintCrisp Celery Salad with Cranberries and Toasted Pecans Recipe
This fresh and crunchy Celery Salad combines the natural crispness of celery with the sweetness of dried cranberries and the rich crunch of toasted pecans, all tossed in a creamy, tangy dressing made from sour cream, mayonnaise, Dijon mustard, and red wine vinegar. A perfect make-ahead salad that’s both refreshing and flavorful, ideal as a light side dish or snack.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 2 hours 12 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad
- 8 ribs celery – thoroughly washed, chopped into 1/2” pieces
- ⅓ cup dried cranberries
- ⅓ cup pecans – roughly chopped
Dressing
- 3 tablespoons sour cream
- 2 tablespoons mayonnaise – or homemade Avocado Oil Mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon red wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Toast Pecans: Heat the roughly chopped pecans in a dry skillet over medium heat for 1 to 2 minutes, stirring frequently until they become golden brown and emit a toasted aroma. This enhances their flavor and adds a satisfying crunch.
- Make Dressing: In a large bowl, whisk together the sour cream, mayonnaise, Dijon mustard, red wine vinegar, salt, and black pepper until smooth and well combined.
- Combine Salad Ingredients: Add the chopped celery, dried cranberries, and toasted pecans into the bowl with the dressing.
- Toss Salad: Gently toss everything together until the celery, cranberries, and pecans are evenly coated with the creamy dressing.
- Chill: Cover the salad and refrigerate it for at least 2 hours, up to 12 hours, to allow flavors to meld and the dressing to penetrate the celery.
- Serve: Before serving, lightly toss the salad again. Optionally, garnish with extra dried cranberries, toasted pecans, and a sprinkle of black pepper for an attractive presentation.
Notes
- Store refrigerated in an airtight container for up to 4 days.
- Freezing this celery salad is not recommended as it will compromise texture and flavor.
- Metric conversions provided are approximate and for guidance only.
Keywords: celery salad, pecan salad, creamy dressing, dried cranberries, healthy salad, make-ahead salad, side dish, vegetarian salad
