I love how this salad transforms simple ingredients into something really special. The crunchy celery and pecans balance beautifully with the chewy golden raisins, and the dressing brings it all together with just the right amount of tang and heat. It’s easy to make ahead, doesn’t wilt, and pairs well with almost any main dish—from grilled meats to pasta.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 celery stalks, chopped
1 small shallot, thinly sliced
⅔ cup pecans, roughly chopped
½ cup golden raisins
⅓ cup olive oil
1 lemon, juiced
2 tablespoons white wine vinegar
1 tablespoon honey
½ teaspoon red pepper flakes
Salt and pepper to taste
⅔ cup grated Parmesan
Directions
I combine the chopped celery, thinly sliced shallot, pecans, and golden raisins in a large bowl and toss everything together.
In a smaller bowl, I whisk the olive oil, lemon juice, white wine vinegar, honey, red pepper flakes, and a pinch of salt and pepper until the dressing is smooth and well blended.
I pour the dressing over the salad and toss everything again until evenly coated.
I let the salad sit for about 20 minutes at room temperature to let the flavors meld.
Right before serving, I sprinkle in the grated Parmesan and toss it one last time.
Servings and timing
Servings: 6
Prep Time: 10 minutes
Inactive Time (resting): 20 minutes
Total Time: 30 minutes
Variations
Sometimes I swap the pecans for walnuts or almonds, or add sliced apples for more sweetness and crunch. For a tangier kick, I replace the white wine vinegar with apple cider vinegar. I’ve also added a bit of chopped fresh parsley or mint when I want a hint of freshness. If I want it heartier, I toss in some cooked quinoa or farro.
Storage/Reheating
I store the salad in an airtight container in the refrigerator for up to 2 days. Since the celery is sturdy, it holds up well, even with the dressing. I wait to add the Parmesan until just before serving if I’m making it ahead.
FAQs
Can I make this salad ahead of time?
Yes, I often make it a few hours in advance and store it in the fridge. I just wait to add the Parmesan until right before serving for the best texture.
Can I use regular raisins instead of golden raisins?
Absolutely. I’ve used both, and they each add a nice sweetness. Golden raisins are a bit milder, but either works.
What can I substitute for white wine vinegar?
Apple cider vinegar or even lemon juice on its own are good substitutes. I just make sure to adjust the acidity to taste.
Can I toast the pecans?
Yes, and I often do. Toasting the pecans brings out their flavor and adds a deeper crunch. I toast them in a dry skillet for a few minutes until fragrant.
Is this salad good for potlucks?
It’s perfect for potlucks. It holds up well, travels easily, and doesn’t need to be served cold. It also adds a fresh, crisp element to heavier dishes.
Conclusion
Woodward Celery Salad is a fresh, easy, and flavorful dish that turns everyday ingredients into something memorable. I love how quick it is to make, how well it holds up, and how it complements almost any meal. Whether I’m serving it as a light lunch or a side dish at a dinner party, this salad never fails to impress.
