Celery Salad with Walnuts, Dates, and Pecorino Recipe

Celery Salad with Walnuts, Dates, and Pecorino Recipe

How To Make Celery Salad with Walnuts, Dates, and Pecorino

This celery salad is a delicious cool-weather dish that showcases a variety of flavors and textures- sweet, salty, crisp, and tender all at once.

Preparation: 20 minutes
Total: 20 minutes



  • cupswalnuts
  • 1smallshallot
  • 2tbspsherry vinegar
  • 2tbspwalnut oil
  • 2tbspextra virgin olive oil
  • kosher salt and freshly ground pepper
  • 2bunchcelery
  • ¾cupmedjool dates,dried, pitted
  • 3ozdry pecorino cheese


  1. Preheat the oven to 350 degrees F. Spread the walnuts in a pie plate and toast for about 8 minutes, until lightly golden and fragrant.

  2. Let cool completely, then coarsely chop.

  3. In a small bowl, combine the shallot with the sherry vinegar.

  4. Whisk in both oils and season with salt and pepper.

  5. In a large bowl, toss the toasted walnuts, celery, dates and pecorino. Add the dressing and toss.

  6. Serve at once.


  • Calories: 116.59kcal
  • Fat: 6.77g
  • Saturated Fat: 1.77g
  • Monounsaturated Fat: 2.76g
  • Polyunsaturated Fat: 1.93g
  • Carbohydrates: 12.32g
  • Fiber: 1.55g
  • Sugar: 10.03g
  • Protein: 2.86g
  • Cholesterol: 7.37mg
  • Sodium: 136.60mg
  • Calcium: 97.68mg
  • Potassium: 188.68mg
  • Iron: 0.32mg
  • Vitamin A: 13.71µg
  • Vitamin C: 1.10mg
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