If snacking on a stick of celery doesn’t sound all that appealing to you, you’re not alone. I have never been the biggest celery fan, except maybe when it’s cooked into my favorite chicken noodle soup. But, my feelings about this crunchy veggie have drastically changed since discovering this Woodward Celery Salad. Celery isn’t often the star of the show, yet this recipe proves that it sure can hold its own. We’re transforming the crisp stalks into a bright, satisfying dish that’s just as welcome at a holiday table as it is at a weeknight dinner!

With a few pantry staples and a short prep time, this salad is ready to wow in a matter of minutes. You’ll want to start out by thinly chopping your celery into crescents, about 12 stalks or two bunches of celery. Sweet golden raisins add just the right amount of chew and contrast to the snap of the celery, while some roughly chopped pecans bring a delicious crunch and nutty flavor. Thinly sliced shallot or red onion adds the perfect zing to round things out.

A blend of olive oil, lemon juice, white wine vinegar, and a touch of honey creates a vinaigrette that’s equal parts bright, tangy, and just a little sweet. Dress your salad and let it sit for about 20 minutes to soak up all that flavor. Right before serving, toss in a generous scoop of grated parm and give the salad a good toss. This Woodward Celery Salad is a crisp, flavorful standout that’ll have folks asking for seconds… and the recipe!