Shaved Fall Vegetable Salad with Cider Vinaigrette

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

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Nutritional Information

Amount per serving
  • Calories: 155
  • Fat: 10.4g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 7.4g
  • Polyunsaturated fat: 1.2g
  • Protein: 1.6g
  • Carbohydrate: 15.9g
  • Fiber: 2.8g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 171mg
  • Calcium: 62mg


  • 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


  1. 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. 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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