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 is a gluten free, dairy free, and vegetarian recipe with 8 servings. One serving contains 159 calories, 2g of protein, and 11g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have sparkling apple cider, butternut squash, pepper, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe.

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