Shaved Fall Vegetable Salad with Cider Vinaigrette |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Sparkling cider and cider vinegar amplify the apple flavor in this fresh seasonal salad. Ingredients:
1 (1-pound) butternut squash, trimmed and cut into (1-inch-thick) slices |
1 (12-ounce) celery root, trimmed and cut into (1-inch-thick) slices |
1 large granny smith apple (about 7 ounces), cored and cut into (1-inch-thick) slices |
1 large carrot, peeled |
1/2 teaspoon kosher salt, divided |
2 tablespoons cider vinegar |
2 tablespoons sparkling apple cider |
1/2 teaspoon honey |
6 tablespoons grapeseed or canola oil |
4 cups trimmed arugula leaves |
1/2 teaspoon freshly ground black pepper |
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.
|
|