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Shaved Fall Vegetable Salad with Cider Vinaigrette

Photo: Anna Williams
Yield 8 servings (serving size: 1 cup)
Sparkling cider and cider vinegar amplify the apple flavor in this fresh seasonal salad.


  • 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

Nutrition 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

How to Make It

  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.