Shaved Fall Vegetable Salad

Sparkling cider and cider vinegar amplify the apple flavor in this fresh seasonal salad.  If you wanted to add chicken or some goat cheese and toasted nuts I think it would complete the salad to be more like a meal.  I love fall veggies!  

Yield: 8 servings (serving size: 1 cup)

Ingredients

• 2  tablespoons  sparkling apple cider
• 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
• 1/2  teaspoon  honey
• 6  tablespoons  grapeseed or canola oil
• 4  cups  trimmed arugula leaves
• 1/2  teaspoon  freshly ground black pepper

Preparation

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. 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.

Nutritional Information

Calories:  155

Fat:  10.4g (sat 1.5g,mono 7.4g,poly 1.2g)

Protein:  1.6g

Carbohydrate:  15.9g

Fiber:  2.8g

Cholesterol:  0.0mg

Iron:  0.9mg

Sodium:  171mg

Calcium:  62mg

Adam Cooke, Adam Cooke, Cooking Light, OCTOBER 2009