Celery Chopped Salad with Apricots, Gorgonzola, and Pecans
Feb 03, 2023, Updated May 28, 2025
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Celery doesn’t always get the credit it deserves. Often relegated to crudité platters or used as a background crunch in soups and stews, it rarely gets to be the main event. But this salad flips the script. It’s fresh, it’s flavorful, and it proves that celery can absolutely hold its own.
What makes this dish shine is the contrast in every bite. You’ve got the crispness of chilled, thinly sliced celery, the richness of creamy Gorgonzola, and just enough sweetness from dried apricots to keep things interesting. Toasted pecans bring the nutty crunch, and a quick vinaigrette of lemon juice, apple cider vinegar, and olive oil ties everything together with a bright, zippy finish.
This is one of those salads that quietly impresses. It’s not fussy, it doesn’t rely on seasonal greens, and it holds up beautifully in the fridge all week. Serve it alongside grilled chicken, spoon it into endive leaves for a dinner party, or pack it up for lunch and feel smug when it still tastes great on day three.
Table of Contents
😍 Why You’ll Love My Celery Chopped Salad
If you’re someone who loves a salad that holds its own without leafy greens, this one’s for you. It’s textural, flavorful, and a little unexpected. The celery is crisp and cool, almost palate-cleansing. The Gorgonzola is soft and tangy, lending a richness that pairs beautifully with the tart vinaigrette. And those apricots? They add just enough sweetness to keep you coming back for bite after bite.
This salad feels elevated without being over-the-top. It’s easy to throw together in 10 minutes, packs a ton of flavor, and manages to be light and satisfying all at once. Whether you’re entertaining or just making lunch for yourself, this is one of those recipes you’ll want to keep in your regular rotation.
🗒️ Ingredients
Celery – Our base, and the crunchy, refreshing hero of the whole dish.
Pecans – Toasted until fragrant for extra nuttiness and crunch.
Dried Apricots – Sweet and chewy, they balance the tangy Gorgonzola beautifully.
Gorgonzola Cheese – Creamy, rich, and just funky enough (feel free to swap if needed—see below!).
Shallot – Adds a subtle, savory bite without overpowering.
Lemon Juice & Apple Cider Vinegar – For brightness and balance.
Extra-Virgin Olive Oil – Rounds everything out with a little richness.
Red Pepper Flakes – Optional, but recommended for a touch of heat.
Kosher Salt & Fresh Cracked Black Pepper – Season to taste!
Fresh Parsley – For color and freshness at the end.
👩🍳 How to Make This Celery Chopped Salad
🔪 Slice celery stalks thinly on a bias. If they’re looking a little limp, a quick soak in ice water will revive their crispiness.
🥜 Toast the pecans in a dry skillet over medium heat, stirring often, until golden and fragrant. Let cool.
🥣 In a medium bowl, combine celery, shallot, toasted pecans, chopped apricots, crumbled Gorgonzola, lemon juice, vinegar, olive oil, red pepper flakes, salt, and pepper.
🌿 Toss well to combine, then top with fresh parsley.
🥳 Enjoy!
🎩 Tips and Tricks
- Soak your celery in ice water for ultra-crunch.
- Toast the pecans just before adding for maximum flavor.
- If prepping ahead, store the nuts separately so they stay crisp.
🌟 Variations
If you’re feeling inspired to switch things up, here are a few ideas:
- Swap dried apricots for dried cherries, plums, or even Medjool dates.
- Add rotisserie chicken or white beans to make it more filling.
- Use goat cheese or parmesan if blue cheese isn’t your thing.
🤲 Substitutions
- 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.
📓 Best served with
- Grilled chicken or steak
- A crusty piece of sourdough
- As a bed for seared salmon
- Alongside soup for a cozy lunch
👝 How to Store Leftover Celery Chopped Salad
Store the salad in an airtight container in the fridge for up to 4–5 days. If you’re making it ahead of time, keep the pecans separate until just before serving to preserve their crunch.
🧠 Common Questions
Yes! It holds up well for days, but for best texture, add the nuts right before serving.
No worries – try goat cheese, shaved parmesan, or feta for a milder flavor.
You can! They add a bit of bitterness and extra color, so feel free to chop some in if you like.
Yes, all ingredients are naturally gluten-free.
Absolutely—just skip the cheese or use a vegan alternative, and you’re good to go.
Celery Chopped Salad with Apricots, Gorgonzola, and Pecans
Ingredients
- 10 stalks of celery
- ½ cup pecans, coarsely chopped
- 8-10 dried apricots, roughly chopped
- ⅓ cup gorgonzola cheese, crumbled
- 1 shallot, sliced thin
- Juice from 1 lemon
- 1 Tablespoon apple cider vinegar
- ¼ cup extra-virgin olive oil
- ⅛ 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Yum!!! Kat has the best, most well balanced recipes!
Im so glad you’re here, Dina!!
This is amazing! Iโm so glad I found this recipe, itโs going to be on repeat! Light and fresh, great flavor, and the crunch!!! Iโll be bringing this to the office potlucks too! Thank you so much for the recipe!
You’re so welcome, Andrea! I’m sure you’ll have people asking you for the recipe wherever you take it!
Enjoy,
Kat.
This was a hit! Love the crunch, salty and sweet, and tang from the vinegarโฆ it was a delicious combo! Making this again soon. YUM!
I’m glad it was such a hit, Kelli! Thank you for giving it a try!
Enjoy,
Kat.
Love this so much – so fresh and just yum!!!
I love to hear it, Karen!
Enjoy!
Kat.
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??
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.
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.
This recipe made me fall in love with celery all over again – I’m so glad you loved it, Deb!
Enjoy,
Kat.