Shaved Fall Vegetable Salad with Cider Vinaigrette

Name: Shaved Fall Vegetable Salad with Cider Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps sparkling apple cider; 946 milliliters trimmed arugula leaves; 1 teaspoons freshly ground black pepper; 454 grams butternut squash, trimmed and cut into (1-inch-thick) slices; 6 Tbsps grapeseed or canola oil; 1 large carrot, peeled; 340 grams celery root, trimmed and cut into (1-inch-thick) slices; 2 Tbsps cider vinegar; 198 grams large Granny Smith apple (about , cored and cut into (1-inch-thick) slices; 1 teaspoons honey; 1 teaspoons kosher salt, divided

Shaved Fall Vegetable Salad with Cider Vinaigrette might be just the side dish you are searching for. One portion of this dish contains about 2g of protein, 11g of fat, and A mixture of celery root, arugula leaves, pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. It will be a hit at your Autumn event. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Ingredients you will need

Celeriac