Skip to main content

Green Apple and Celery Salad with Walnuts and Mustard Vinaigrette

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This crisp green apple and celery salad is a vibrant vegan dish that balances sharp, sweet, and nutty flavours beautifully. The combination of tart Granny Smith apples and crunchy celery provides a refreshing base, while toasted walnuts add a deep, earthy richness. Tied together with a punchy Dijon mustard vinaigrette, it is an elegant example of how simple, fresh ingredients can be transformed into a sophisticated plant-based starter or a light, cleansing side dish.

Ideal for autumn when apples are at their best, this healthy salad is also a practical choice for entertaining. You can prepare the components in advance, making it a stress-free addition to a weekend lunch or a festive spread. Serve it alongside a crusty sourdough loaf to soak up the zesty dressing, or enjoy it as a standalone dish that celebrates clean, bright textures.

In this article:

Continue reading below

Ingredients for Green Apple and Celery Salad with Walnuts and Mustard Vinaigrette

  • 60ml fresh lemon juice

  • 60ml Dijon mustard

  • 25ml honey

  • 160ml extra-virgin olive oil

  • 1 large bunch celery with leaves

  • 2 large Granny Smith apples, peeled, quartered, cored

  • each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes

  • 110g walnuts, toasted, chopped

How to make Green Apple and Celery Salad with Walnuts and Mustard Vinaigrette

Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.

Trim celery leaves and chop enough to measure 240ml . Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.)

Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.