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.

😍 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