Side Dishes
This Costco grain and celery salad copycat delivers the same crispy celery crowns and creamy dill dressing you love from the store, but with a more flavorful, restaurant-quality twist.
The secret lies in properly blanching the celery to achieve that signature crisp-tender texture, then tossing it with a tangy, herby dressing that clings perfectly to the grains. I've recreated this salad countless times for potlucks and holiday spreads—it's always the first to disappear.
The recipe combines toasted farro or bulgur wheat with fresh celery, red onion, and parsley, all bound together by a velvety dill-based dressing. Unlike the store version, this homemade copycat uses real mayo and buttermilk for a richer, more balanced flavor profile.
The celery is blanched just until tender-crisp, then shocked in ice water to lock in that satisfying crunch. This method ensures every bite delivers the perfect texture contrast—crispy celery against tender grains.
What sets this copycat apart is the dressing—thick, creamy, and packed with fresh dill and lemon juice for brightness. The grains absorb just enough of the dressing to hold together beautifully, while the celery and onion add fresh crunch with every bite.
This salad holds up perfectly for parties, stays fresh in the fridge for days, and tastes even better the next day as the flavors meld. It's the kind of dish that makes you feel like you've outdone the store version.
Whether you're serving it as a side for holiday meals or packing it for lunches, this grain and celery salad delivers professional-quality results with simple ingredients. The best part?
You can customize it with your favorite grains or add-ins like toasted nuts or dried fruit. Let's get started on recreating this crowd-pleaser at home.
Ingredients for costco grain and celery salad recipe copycat
That crispy celery crowns and creamy dressing combo you crave—now homemade with better flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Celery Crowns 🧅 | 4 cups | Fresh, crisp stalks cut into crowns |
| Farro or Bulgur Wheat 🌾 | 1 ½ cups | Uncooked, rinsed well |
| Red Onion 🧅 | 1 whole | Thinly sliced, about 1 cup |
| Fresh Dill 🌿 | ½ cup | Chopped, stems removed |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Mayonnaise 🥛 | ¾ cup | Real mayo, not imitation |
| Buttermilk 🥛 | ½ cup | Full-fat preferred |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Dijon Mustard 🍯 | 1 tbsp | For tangy depth |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Olive Oil 🫒 | 2 tbsp | For toasting grains |
| Garlic Cloves 🧄 | 2 cloves | Minced for dressing |
The celery crowns are the star—look for bright green, crisp stalks at the store. Trader Joe's and Whole Foods usually have the freshest. If you can't find celery crowns, cut regular celery into 1-inch pieces and blanch them too. The farro or bulgur matters too—Bob's Red Mill has great options. Toast the grains in olive oil until nutty (about 3-5 minutes)—this makes all the difference. I always double-check the expiration date on mayo since it's the base of the dressing—old mayo ruins everything.
No fresh dill? Dried dill at half the amount works in a pinch, but fresh is ideal. Swap buttermilk for plain yogurt plus 1 tbsp lemon juice if needed. The dressing needs to be thick—if it's too runny, mix in another tablespoon of mayo. For extra crunch, add toasted pecans or walnuts. The lemon juice is key—use freshly squeezed for real brightness. If you're short on time, pre-chopped celery mixes from the grocery store save prep time, though they won't be as crisp.
This salad keeps beautifully—4-5 days in the fridge, sealed tight. The dressing separates a bit, so just stir before serving. For parties, make it a day ahead—the flavors get even better. Store the dressing separately if you want to keep the celery extra crisp. I always make extra dressing—it's perfect for sandwiches too. If the celery starts wilting, toss it with a little more lemon juice to perk it up.
Why You'll Love This Recipe
- 20-Minute Chopping: I swear by the celery crowns here—no small stalks, no endless slicing. Just rough chop those thick ribs, toss in the farro still warm from cooking, and let the knife rest for once.
- Herb-Packed Punch: That fresh dill and parsley? They’re the secret. One snip of each, and suddenly you’ve got this bright, tangy bite that cuts through the grain’s chew like a cool breeze on a summer picnic.
- Lunchbox Legend: Between us, this is my go-to for work lunches. The farro holds up for days, the red onion adds crunch even after three, and I’ll still reach for it when the office snack drawer is bare.
- Costco Copycat Win: Honestly, I make this twice as often as the original—same flavors, half the price. A big batch feeds my family for days, and the leftovers? Even better the next day, if you can believe it.
Step-by-step instructions for crispy celery crowns over creamy dill dressing
Let's bring that iconic Costco salad to life with perfectly crisp celery and a velvety dill dressing.
Toast the Farro for Nutty Depth
Rinse the 1.5 cups farro or bulgur wheat thoroughly under cold water until the water runs clear. This removes any bitterness and ensures even cooking. In a medium saucepan, combine the rinsed farro with 2 tablespoons olive oil and bring to a boil over medium-high heat.
Once boiling, immediately reduce heat to low and cover with a tight-fitting lid. Let it simmer for 25-30 minutes, stirring occasionally to prevent sticking. The farro is perfectly cooked when it's tender but still has a slight bite—you should see tiny bubbles around the edges and the grains should look plump. Drain any excess water and transfer to a large bowl to cool completely before mixing with other ingredients.
Prepare the Celery Crowns for Crispy Perfection
Trim the bottoms of 4 cups celery crowns to remove any tough, stringy parts. Cut each stalk diagonally about 1 inch from the bottom to create the classic crown shape. Spread them out on a baking sheet lined with parchment paper, making sure they don't overlap. This ensures even crisping.
Drizzle lightly with 1 tablespoon olive oil and sprinkle with ½ teaspoon salt. Bake at 375°F for 15-20 minutes, flipping halfway through, until they're deep golden brown and slightly crispy at the edges. Watch them closely—they crisp quickly, and burning is easy. Remove from oven and let cool completely before assembling the salad.
Make the Creamy Dill Dressing
In a medium bowl, whisk together the 0.75 cup mayonnaise, 0.5 cup buttermilk, 2 tablespoons lemon juice, and 1 tablespoon Dijon mustard until completely smooth. Add the 2 cloves minced garlic, 0.5 cup chopped fresh dill, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Mix well until the dill is evenly distributed and the dressing has a bright, herby flavor.
Taste and adjust seasoning if needed—you might want more lemon for brightness or additional salt to balance the creaminess. The dressing should be thick but pourable. Cover and refrigerate while you prepare the remaining ingredients.
Assemble the Salad with Perfect Texture Contrast
In a large mixing bowl, combine the cooled farro, 1 whole thinly sliced red onion, and the cooled celery crowns. Gently fold in the dressing until everything is evenly coated. The celery crowns should remain crisp, so handle them carefully to avoid crushing. Add the 0.25 cup chopped fresh parsley and toss lightly to distribute.
Let the salad sit for 10-15 minutes before serving—this allows the flavors to meld and the dressing to fully coat the grains and celery. If the celery starts to soften too much, serve it immediately. The ideal texture is crisp celery crowns over tender, creamy farro with a bright, herby dressing.
Serve with Confidence
Transfer the salad to a serving platter and garnish with additional chopped dill and parsley if desired. This dish tastes best at room temperature, so let it sit for 10 minutes before serving to bring out all the flavors. The contrast of crisp celery against the creamy dressing and nutty farro is what makes this salad so special.
Serve immediately with your favorite protein or enjoy as a hearty vegetarian meal. The key to success is keeping those celery crowns crisp—don't skip the baking step, and handle them gently when assembling. This copycat version delivers all the magic of the Costco classic!
Pro Tips For Making Costco Grain And Celery Salad Recipe Copycat
- Toast the Farro: Skip the bland grain by toasting it in a dry pan over medium-high heat for 3-4 minutes before adding liquid. I learned this the hard way—raw farro soaks up dressing like a sponge, turning the salad into a soggy mess. The nutty aroma alone makes it worth the extra 2 minutes.
- Slice Celery Thin: Use a sharp knife and cut celery crowns into paper-thin ribbons, not thick chunks. Thick slices stay crunchy but dull the texture contrast—this salad thrives on the crisp snap of fresh celery against the grain. (Yes, it takes longer, but your jaw will notice.)
- Soak Onions First: Toss diced red onion in cold water for 10 minutes, then drain before mixing. The bitterness mellows out, and the salad won’t taste like a mouthful of vinegar. I used to skip this, and the sharpness always overpowered the dill—now it’s the perfect bright accent.
- Add Herbs Last: Stir in fresh dill and parsley just before serving, not while cooking. Heat wilts them into sad, limp garnishes, and you lose that bright herbal punch. Toss them in at the end, and the salad tastes like it came from a high-end deli.
Regional styles of costco grain and celery salad recipe copycat
Midwest Potluck Twist
In the Midwest, this salad often gets a heartier touch by adding crumbled bacon or toasted walnuts for extra texture. I like using applewood-smoked bacon from Butcher's Best—it adds a smoky depth that pairs perfectly with the creamy dressing.
For a vegetarian option, swap in toasted pecans> and a sprinkle of crumbled feta cheese for a tangy contrast. This version is especially popular at holiday gatherings, where it's served alongside roasted meats or as a standalone dish with crusty bread. 🌾
Southern Creamy Version
The Southern take on this salad leans into richness by using buttermilk ranch dressing instead of the classic dill version. I blend ½ cup sour cream with the buttermilk and add 1 teaspoon dried dill for a milder, creamier base.
The grains are often swapped for couscous or wild rice blend for a lighter texture, while the celery crowns remain the star. A pinch of Cajun seasoning on the celery adds a subtle kick that Southern cooks love. This version holds up beautifully for buffet-style events. 🍋
Pacific Northwest Freshness
Out West, the focus is on bright, fresh flavors with a lighter touch. I replace the buttermilk with Greek yogurt> for a tangier dressing and add finely chopped fennel alongside the red onion for a subtle anise note.
The celery crowns are blanched instead of baked to keep them ultra-crisp, and the salad is often finished with toasted hazelnuts> and a drizzle of local honey. This lighter version pairs beautifully with grilled salmon or as a side for vegan dishes.
The Pacific Northwest version is all about balancing textures and flavors without overwhelming the dish. 🌿
East Coast Crunchy Classic
The East Coast version keeps the traditional dill dressing but amps up the crunch with extra celery crowns> and a generous amount of toasted sunflower seeds. I like using Trader Joe's sunflower seeds> for their buttery flavor.
The grains are often swapped for barley> for a chewier texture, and the salad is finished with a sprinkle of poppy seeds**> for a classic touch. This version is a staple at New England picnics and backyard barbecues, where it's served alongside fried chicken or burgers.
The extra crunch makes it irresistible. 🥗
Nutrition facts
Frequently asked questions
Can I use regular celery instead of celery crowns?
Yes! If you can't find celery crowns, cut 4 regular celery stalks into 1-inch pieces and blanch them instead of baking. For best results, trim the tough strings and cut the celery into even-sized pieces. Blanch in boiling water for 1-2 minutes, then shock in ice water to keep them crisp. The texture won't be identical, but it still works well.
What if I don't have farro or bulgur wheat?
Great substitutes include quinoa, wild rice blend, or couscous. For quinoa, use 1 cup dry quinoa (cooked yield is similar) and reduce cooking time to 12-15 minutes. Couscous cooks in just 5 minutes—rinse it well first to remove excess starch. The texture will differ slightly, but the salad will still taste delicious.
How do I make the celery crowns extra crispy?
For maximum crispiness, bake the celery crowns at 400°F instead of 375°F and reduce baking time to 10-12 minutes. Flip them once and watch closely—they crisp faster at higher heat. After baking, immediately transfer them to a wire rack to cool completely. This prevents them from steaming and losing crunch.
Can I make this salad ahead of time?
Make the dressing and toast the grains 1 day ahead—they keep well in the fridge. Store the celery crowns separately until ready to serve. When assembling, toss everything together and let it sit for 10 minutes before serving. The flavors meld beautifully overnight, and the celery stays crisp if kept separate.
Why did my celery turn soggy?
Soggy celery usually happens from over-handling or not cooling it properly. Handle the celery crowns gently when tossing with the dressing, and avoid overmixing. Also, make sure they're completely cooled after baking—warm celery will steam and lose crispness. If they start to soften, serve immediately or add a splash of lemon juice to perk them up.