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Celery-Root and Pecan Salad

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

Meets Patient’s editorial guidelines

This crisp celeriac and pecan salad is a refreshing take on traditional seasonal slaws. By using raw celeriac, you unlock its delicate, nutty flavour and firm crunch, which pairs perfectly with the earthy richness of toasted pecans. The addition of fresh flat-leaf parsley and a sharp white-wine vinegar dressing cuts through the density of the root vegetable, creating a vibrant savoury side dish that feels both sophisticated and light.

As a versatile vegan dish, this salad is an excellent accompaniment to roasted vegetables or a hearty homemade nut roast. It is naturally high in fibre and essential fats, making it a healthy addition to your weekly meal plan. For the best texture, grate the celeriac just before serving to maintain its bright colour and signature bite.

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Ingredients for Celery-Root and Pecan Salad

  • 240ml pecan halves (100g), toasted > and cooled

  • 1 (1 1/2-lb) celery root, peeled with a sharp knife and quartered

  • 3 tablespoons white-wine vinegar

  • 1/2 teaspoons salt

  • 3/4 teaspoons black pepper

  • 1/4 cup coarsely chopped fresh flat-leaf parsley

  • 2 tablespoons finely chopped shallot

  • 60ml olive oil

How to make Celery-Root and Pecan Salad

Finely chop two thirds of nuts. Coarsely grate celery root in a food processor fitted with medium shredding disk.

Stir together vinegar, salt, and pepper in a large bowl until salt is dissolved, then add celery root, chopped nuts, parsley, and shallot and toss well. Drizzle salad with oil and toss again. Serve sprinkled with remaining pecans.

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
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