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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Shaved Fall Vegetable Salad with Cider Vinaigrette Recipe

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This recipe for Shaved Fall Vegetable Salad with Cider Vinaigrette is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
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
½ teaspoon kosher salt, divided
2 tablespoons cider vinegar
2 tablespoons sparkling apple cider
½ teaspoon honey
6 tablespoons grapeseed or canola oil
4 cups baby spinach leaves
½ teaspoon freshly ground black pepper

Directions:
Directions:
Hold each squash slice by an end; shave into ribbons with a vegetable peeler to measure 4 ½ cups. Repeat procedure with celery root, shaving to measure 1 ½ cups. Repeat procedure with apple, shaving to measure 1 cup. Repeat procedure with carrot, shaving to measure ½ cup. Combine vegetable ribbons in a large bowl; add ¼ teaspoon salt, tossing to combine.

Combine remaining ¼ 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 baby spinach just before serving, tossing to combine. Sprinkle with pepper.

Number Of Servings:
Number Of Servings:
8

 

 

 

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