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
How to Make It
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.
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.