Shaved Fall Vegetable Salad with Cider Vinaigrette

Shaved Fall Vegetable Salad with Cider Vinaigrette Recipe
Photo: Anna Williams
Sparkling cider and cider vinegar amplify the apple flavor in this fresh seasonal salad.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 155
Fat 10.4 g
Satfat 1.5 g
Monofat 7.4 g
Polyfat 1.2 g
Protein 1.6 g
Carbohydrate 15.9 g
Fiber 2.8 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 171 mg
Calcium 62 mg

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

Preparation

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.

Adam Cooke,

Blackberry Farm, Walland, Tennessee,

Cooking Light

October 2009
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