Shaved Fall Vegetable Salad with Cider Vinaigrette

Shaved Fall Vegetable Salad with Cider Vinaigrette
Photo by Anna Williams

Ingredients

  • 1 large carrot, peeled
  • 2 tablespoons sparkling apple cider
  • 2 tablespoons cider vinegar
  • 1 (12-ounce) celery root, trimmed and cut into (1-inch-thick) slices
  • ½ teaspoon honey
  • ½ teaspoon freshly ground black pepper
  • 4 cups trimmed arugula leaves
  • + 4 more ingredients
    • 6 tablespoons grapeseed or canola oil
    • 1 (1-pound) butternut squash, trimmed and cut into (1-inch-thick) slices
    • ½ teaspoon kosher salt, divided
    • 1 large Granny Smith apple (about 7 ounces), cored and cut into (1-inch-thick) slices

1. Hold each squash slice by an end; shave into ribbons with a vegetable peeler to measure 4 1/2 cups. Repeat procedure with celery root, shaving to measure 1 1/2 cups. Repeat procedure with apple, shaving to measure 1 cup. Repeat procedure with carrot, shaving to measure 1/2 cup. Combine vegetab...

View full recipe at My Recipes

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