Shaved Fall Vegetable Salad with Cider Vinaigrette Recipe

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Shaved Fall Vegetable Salad with Cider Vinaigrette
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Ingredients:

Directions:

  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 vegetable ribbons in a large bowl; add 1/4 teaspoon salt, tossing to combine.
  2. Combine remaining 1/4 teaspoon salt, vinegar, cider, and honey, stirring with a whisk. Gradually add canola oil, stirring constantly with a whisk. Add vinegar mixture to squash mixture, tossing gently to coat. Let stand 30 minutes. Add arugula just before serving, tossing to combine. Sprinkle with pepper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 156.61 Kcal (656 kJ)
Calories from fat 92.74 Kcal
% Daily Value*
Total Fat 10.3g 16%
Sodium 157.16mg 7%
Potassium 311.64mg 7%
Total Carbs 16.73g 6%
Sugars 8.69g 35%
Dietary Fiber 2.21g 9%
Protein 1.15g 2%
Vitamin C 22.7mg 38%
Vitamin A 0.7mg 22%
Iron 0.7mg 4%
Calcium 49.6mg 5%
Amount Per 100 g
Calories 105.48 Kcal (442 kJ)
Calories from fat 62.46 Kcal
% Daily Value*
Total Fat 6.94g 16%
Sodium 105.85mg 7%
Potassium 209.89mg 7%
Total Carbs 11.26g 6%
Sugars 5.85g 35%
Dietary Fiber 1.49g 9%
Protein 0.77g 2%
Vitamin C 15.3mg 38%
Vitamin A 0.4mg 22%
Iron 0.5mg 4%
Calcium 33.4mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.5
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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