Dr. Nandi’s Fall Salad Surprise

Dr. Nandi’s Fall Salad Surprise

  • 1- lb butternut squash (trimmed and cut into1-inch-thick slices)
  • 12- oz celery root (trimmed and cut into 1-inch-thickslices)
  • 1 large Granny Smith apple (cored and cut into (1-inch-thick) slices)
  • 1 large carrot (peeled)
  • 1/2 tsp kosher salt (divided)
  • 2 Tbsp cider vinegar
  • 2 Tbsp sparkling apple cider
  • 1/2 tsp honey
  • 6 Tbsp grapeseed oil
  • 4 cups trimmed arugula leaves
  • 1/2 tsp freshly ground black pepper
  1. Hold each squash slice by an end; shave into ribbons with a vegetable peeler to measure 4 1/2 cups.
  2. Repeat procedure with celery root, shaving to measure 1 1/2 cups.
  3. Repeat procedure with apple, shaving to measure 1 cup.
  4. Repeat procedure with carrot, shaving to measure 1/2 cup.
  5. Combine vegetable ribbons in a large bowl; add 1/4 teaspoon salt, tossing to combine.
  6. Combine remaining 1/4 teaspoon salt, vinegar, cider, and honey, stirring with a whisk.
  7. Gradually add grapeseed oil, stirring constantly with a whisk.
  8. Add vinegar mixture to squash mixture, tossing gently to coat.
  9. Let stand 30 minutes. Add arugula just before serving, tossing to combine.
  10. Sprinkle with pepper.