Celery Chopped Salad with Apricots, Gorgonzola, and Pecans (Gluten-Free, Vegetarian)

5 from 4 votes
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Ever since posting my original Celery Chopped Salad with Feta, Dates and Nuts, I’ve had dozens and dozens of you messaging me asking for another version. You all loved it so much and wanted more ways to eat it, so I knew I had to oblige. Another version you will have! And here it is.

Blue cheese and celery is a classic combination (have you every seen buffalo wings served without it?!), and Gorgonzola is my blue of choice here. Gorgonzola, the namesake of a province in Italy, is soft and creamy blue cheese with a slightly acidic finish. This tartness balances beautifully with the fresh and crispy celery, and then add in the sweetness of the apricots and this salad is guaranteed to be your new go-to – plus it lasts all week in the fridge!

Watch Me Make My Celery Chopped Salad with Apricots, Gorgonzola, and Pecans

If you’re in need of some more Hungry Lady Salads, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Celery Chopped Salad with Apricots, Gorgonzola, and Pecans

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Step 1. Separate the leaves from the stalks of the celery.  Slice the stalks thinly on a bias and discard the leaves.  

Step 2. If your celery is a little wilted, place it in a bowl of ice water to heighten the crispiness, then drain on a tea towel before continuing.  

Step 3. To toast the pecans, warm them in a medium skillet over medium heat, stirring often, until fragrant and toasted, about 2-4 minutes.  Note:  if you are making this salad ahead, store the nuts separately and mix in just before serving to maintain their crunch!

Step 4. Place sliced celery stalks and leaves in a medium sized bowl.  

Step 5. Add the shallot, chopped pecans, apricots, gorgonzola, lemon juice, apple cider vinegar, olive oil, and red pepper flakes. Season generously with salt and pepper, top with chopped parsley, and toss to combine. 

Step 6. Enjoy!

What Else Can I Use?

  • Can’t find gorgonzola, but you can find another blue cheese such as Stilton?  Use it!
  • Don’t like blue cheese?  Try goat cheese or parmesan
  • If you don’t have apricots, use any dried fruit.  Dried plums or cherries would work nicely.
  • Almonds or walnuts can be substituted for the pecans.
  • If you don’t eat nuts, use roasted pumpkin seeds.
  • To add more protein, feel free to throw in some shredded rotisserie chicken.
  • Vegetarian and want to add protein?  Throw in some cooked lentils.

This Celery Chopped Salad with Apricots, Gorgonzola, and Pecans is special because:

It’s the perfect balance of tart, sweet and fresh in every bite

It’s a beautiful twist on a chopped salad, especially if you need to use up celery or have to improvise when you don’t have traditional salad greens on hand.

It lasts all week in the fridge!

Chopped Salad Recipes

Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing (Vegetarian, Gluten Free)

The Famous La Scala Chopped Salad

Mediterranean Chopped Salad with Roasted Red Pepper Dressing (Vegetarian, Gluten-Free)

Lentil Chopped Salad with Honey Walnut Dressing (Vegetarian, Gluten-Free)

Tuscan Kale Chopped Salad with Lemon Tahini Dressing (Vegetarian, Gluten-Free)

If you make my Celery Chopped Salad with Apricots, Gorgonzola, and Pecans, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

Rating: 5 out of 5.
5 from 4 votes (1 rating without comment)

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5 from 4 votes

Celery Chopped Salad with Apricots, Gorgonzola, and Pecans (Gluten-Free, Vegetarian)

This Hungry Lady Salad boasts a tartness and freshness that is second to none. Then add in the sweetness of the apricots and this salad is guaranteed to be your new go-to.
Prep: 10 minutes
Total: 10 minutes
Servings: 6

Ingredients 

  • 10 stalks of celery
  • ½ cup pecans, coarsely chopped
  • 8-10 dried apricots, roughly chopped
  • cup gorgonzola cheese, crumbled
  • 1 shallot, sliced thin
  • Juice from 1 lemon
  • 1 Tablespoon apple cider vinegar
  • ¼ cup extra-virgin olive oil
  • teaspoon red pepper flakes
  • Kosher salt
  • Fresh cracked black pepper
  • ¼ cup fresh parsley, chopped

Instructions 

  • Separate the leaves from the stalks of the celery. Slice the stalks thinly on a bias and discard the leaves.
  • If your celery is a little wilted, place it in a bowl of ice water to heighten the crispiness, then drain on a tea towel before continuing.
  • To toast the pecans, warm them in a medium skillet over medium heat, stirring often, until fragrant and toasted, about 2-4 minutes.
    Note: if you are making this salad ahead, store the nuts separately and mix in just before serving to maintain their crunch.
  • Place sliced celery stalks and leaves in a medium sized bowl.
  • Add the shallot, chopped pecans, apricots, gorgonzola, lemon juice, apple cider vinegar, olive oil, and red pepper flakes.
  • Season generously with salt and pepper, top with chopped parsley, and toss to combine.
  • Serve.

Nutrition

Calories: 190kcal | Carbohydrates: 9g | Protein: 3g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 5mg | Sodium: 81mg | Potassium: 221mg | Fiber: 2g | Sugar: 7g | Vitamin A: 690IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Kat Ashmore
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Lunch, Salad
Cuisine: American
Servings: 6
Calories: 190
Keyword: chopped salad, Hungry Lady Salads, lunch salads
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8 Comments

  1. 5 stars
    This was a hit! Love the crunch, salty and sweet, and tang from the vinegar… it was a delicious combo! Making this again soon. YUM!

  2. I’m not a big fan of celery, but I might be willing to try this. I also wonder if rhubarb could be subbed for celery to maintain tartness and crunch if I don’t like it with celery??

    1. Hi Jenny, I’ve had a lot of people say that this salad changed the way they looked at celery – because of the apricots and gorgonzola it has that beautiful sweetness and tang that masks much of the celery flavor so you’re largely using it for crunch! That being said, if rhubarb is more your style, then definitely give it a try – I’ll always support some experimentation!
      Let me know if you give it a go!
      Kat.

  3. 5 stars
    This is SO GOOD. I have made it at least 6 times since it was published. So easy to make a smaller amount too. Superb flavor profile here.