Heat a dry skillet over medium heat and add the pecans, stirring frequently for 1-2 minutes until fragrant and lightly golden. Watch carefully as nuts can burn quickly. Transfer to a cutting board and chop into roughly 1/2-inch pieces once cooled slightly. Set aside. I like to toast nuts right before assembly because they stay crunchier and retain more flavor than pre-toasted versions.

In a medium bowl, whisk together the sour cream, mayonnaise, Dijon mustard, red wine vinegar, salt, and pepper until smooth and fully combined. The mixture should be creamy and pale with visible flecks of mustard. Taste and adjust seasoning if needed—this is your flavor foundation.

Add the sliced celery, cranberries, and toasted pecans from Step 1 to the dressing bowl. Using a rubber spatula or wooden spoon, gently toss everything together until the celery and cranberries are evenly coated with the creamy dressing. The cranberries will soften slightly as they meld with the other ingredients, which is perfect.

Transfer the salad to a serving dish and garnish with fresh chopped parsley and a light grind of black pepper. I prefer to add the parsley just before serving so it stays vibrant green and fresh. Toss gently once more before serving if the salad has been sitting for a few minutes.