Fennel and Celery Salad with Dates and Shaved Parmesan


Hands-down the best celery salad! It’s crunchy, sweet, savory and perfect for serving to guests! They’ll never know how simple it is to make. (Sponsored by Dole)

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!

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!

A bowl of fennel and celery salad in a white bowl. A spoon is sticking out of the bowl.

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.

A bowl of fennel and celery salad in a white bowl.

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.

Dole Premium Celery Hearts

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!!

A bowl of fennel and celery salad in a white bowl.

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! 🙂

Fennel and Celery Salad with Dates and Shaved Parmesan

5 from 1 vote
This is hands-down the best celery salad! It’s crunchy, sweet, savory and perfect for serving to guests. No one has to know how simple it is to make!
A bowl of fennel and celery salad in a white bowl. A spoon is sticking out of the bowl.
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


Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!

If you’re new to slicing celery on a diagonal angle, watch this video first. It helped me a ton!

As mentioned, this post is sponsored by Dole. As always all opinions are my own. Thank you for supporting the brands that make EBF possible. 

This post may include affiliate links. Thank you for your support.

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Recipe Rating

    1. KK
      January 5, 2019 AT 5:34 am

      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 🙂

    2. Nancy
      December 19, 2015 AT 3:52 pm

      I made it for a ladies potluck lunch and everyone loved it.

      1. Brittany Mullins
        December 21, 2015 AT 6:13 pm

        Yay! Thanks for letting me know, Nancy! Glad it was enjoyed by all. 🙂

    3. athleticavocado
      December 6, 2015 AT 1:38 pm

      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 🙂

    4. Kalliopi Sakellariou
      December 5, 2015 AT 9:52 pm

      I love salads and can’t get enough of new recipes and suggestions!I will try this tomorrow for our Sunday dinner – had another plan but this looks worth trying!!!

    5. Tammy
      December 3, 2015 AT 2:04 pm

      I am actually not a big salad fan, but this looks so great! I would absolutely devour it all by myself too!

      1. Brittany Mullins
        December 3, 2015 AT 10:50 pm

        Thanks Tammy! I hope you get a chance to try it.

Parchment paper lined with protein balls.


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