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Harvest Salad with Celery Seed Dressing

This recipe is brought to you by Sue Nichols and her cafe catering business at Riverfront Pizza and Specialties in Glen Arbor, Michigan.



  • 4 cups romaine 
lettuce, chopped
  • 1/2 honeycrisp (or your favorite) apple, cored and chopped
  • 1/2 pear (any variety) cored and chopped.
  • 2 tablespoons chopped celery
  • 3 tablespoons dried cranberries or cherries
  • 1/4 cup roasted, seasoned walnuts

Sweet & Spicy Walnuts:

  • 3 tablespoons butter, melted in pan
  • 2 cups walnuts, cook in butter until lightly browned
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon chili
  • 1/8 teaspoon nutmeg

Celery Seed Dressing:

  • 1/3 cup granulated sugar
  • 1 teaspoon dry
  • 1/4 teaspoon salt
  • 1/2 cup apple cider
  • 1 1/2 teaspoons celery seed
  • 1/4 teaspoons red
pepper flakes
  • 1 cup good olive oil


Salad: Layer ingredients in glass bowl and serve with dressing on the side. Garnish with fresh grapes, apples, pears and tomatoes.

Sweet & Spicy Walnuts: Mix the dry ingredients together and toss with the butter and walnuts, add 1 teaspoon water if needed. Cool before adding to salad. Makes enough walnuts for four salads (store in an airtight container for up to two weeks).

Celery Seed Dressing: Whisk all ingredients together, makes about 1 1/2 cups of dressing that will keep in the refrigerator for
 a few weeks.