Shaved Fall Vegetable Salad with Cider Vinaigrette

By Jaclyn

Ingredients

• 1 (1 lb) butternut squash, trimmed and sliced
• 1 (12 oz) celery root, trimmed and sliced
• 1 lrg apple, cored and sliced
• 1 lrg carrot, peeled and sliced
• 1/2 tsp kosher salt, divided
• 2 T cider vinegar
• 2 T apple cider (sparkling or regular)
• 1/2 tsp honey
• 1 T oil
• arugula leaves

Preparation

Step 1

1.) Shave each squash slice, celery root, apple slice, and carrot into ribbons with vegetable peeler. Combine ribbons in a large bowl and add 1/4 tsp salt. Toss to combine.

2.) Combine remaining 1/4 tsp salt, vinegar, cider, and honey, stirring with whisk. Gradually add oil, stirring constantly with whisk. Add vinegar mixture to squash mixture, tossing to coat. Let stand 30 minutes. Add arugula just before serving.