Fennel and Celery Salad



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This fennel and celery salad is loaded with medjool dates, almonds, fresh parsley and shaved parmesan. It’s crunchy, sweet, savory and so easy to whip up!

Hi there! How’s your week going thus far? The weather has been rainy and cloudy here allll week, but the sun is shining bright this morning so I’m feeling extra happy. Isn’t it amazing how just a little bit of sunshine can lift your mood? Another thing that’s been making me happy lately is getting ready for the holidays! Last night we spent the evening listening to Christmas music while decorating our Christmas tree so our house is looking extra festive. Isaac and I celebrate Hanukkah and Christmas so we get double the decor, festivities and fun!

Close up image of fennel and celery salad in white serving bowl.

Speaking of festivities, today I have the perfect holiday salad to share with you and I’m pretty excited because it’s very different than any other salad I’ve shared here on EBF. There are no leafy greens and the star ingredients are celery and fennel. And it’s sooo good. It’s definitely one of the best salads I’ve had in quite some time and as y’all know, I eat a lot of salads!

Close up photo of fennel and celery salad with serving spoons.

It’s loaded with a huge amount of crunch-factor from the fresh celery, raw fennel and roasted almonds. This crunchiness combined with a light and fresh dressing, sweetness from the dates and a salty, savory flavor from the parmesan is perfection.

The salad is meant to serve four people, yet I ate the whole thing in a matter of two days… by myself. Oops.

Fennel and celery salad in on small bowl with fork.

The funny thing is that I’m not typically a huge celery lover — unless it’s covered in almond butter. 😉

When ordering green juice I pretty much always ask for it sans celery because I find the flavor overpowering. Interestingly enough the new variety of celery hearts from Dole seems to have a milder flavor, which I prefer. It’s also a bit snappier and not as stringy as regular celery. Dole also offers organic celery hearts if you prefer organic.

Fennel and celery salad in a serving bowl with two spoons.

I’m actually pretty excited about it because now that I know I prefer celery hearts over regular celery I’ll be more inclined to buy and eat more celery. A good thing considering celery has Vitamin A, Vitamin C, Vitamin K, Folate and 2 grams of fiber per serving!!

Fennel and Celery Salad in two bowls with forks.

I know for a fact I will be eating more celery because this salad is amazing and I pretty much want to make it every week. Although next time I make it I’m going to try not to eat it all by myself. Maybe for Hanukkah dinner with Isaac’s family since we’ll need a little something green to go with all the latkes! 🙂

5 from 1 vote

Fennel and Celery Salad

This fennel and celery salad is loaded with medjool dates, almonds, fresh parsley and shaved parmesan. It's crunchy, sweet, savory and so easy to whip up!
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4


  • 6 DOLE celery heart stalks about 1 1/2 cups
  • 1 medium fennel bulb trimmed (about 1 cup)
  • 4 Medjool dates pitted and chopped
  • 1/2 cup raw almonds
  • 2 Tablespoons olive oil
  • 1 Tablespoon fresh parsley chopped
  • 1 lemon juiced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper optional
  • 1 oz Parmesan-Reggiano shaved


  • Preheat oven to 350°. Place almonds on a baking sheet and toast for about 8-10 minutes. Almonds will turn golden brown. Remove from oven and allow the almonds to cool before coarsely chopping.
  • Thinly slice your celery and fennel. Make sure you slice the celery hearts on a diagonal angle so you get pretty slices.
  • Add the celery, fennel, dates, almonds, lemon juice and parsley into a medium sized bowl. Add salt, pepper and crushed red pepper.
  • Drizzle on olive oil, add shaved Parmesan and gently toss. Serve and enjoy!


Recipe inspired and adapted from Bon Appétit.


Serving: 1/4 of recipe | Calories: 286kcal | Carbohydrates: 29g | Protein: 8g | Fat: 18g | Fiber: 6g | Sugar: 21g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, holistic nutritionist, health coach and personal trainer. Whether it’s for my meal plans, my favorite recipes or just because you want to feel good, I’m so happy you’re here.

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Recipe Rating


  1. Im not a huge fan of celery when it’s by itself but I love the crunch factor when addd to other flavors like this!!! This would go great with some sweet potato wedges and chicken for a healthy and delicious dinner 🙂

  2. 5 stars
    Used a honey mustard vinaigrette and added some apple (put slices in salt water to avoid browning). Subbed cilantro I had on hand. Skipped Parmesan because my host was making fettuccine Alfredo. Ended up kind of Moroccan feeling and was a delicious contrast to a creamy dish. I think you’re spot on for going with latkes 🙂